Wild Rice Mushroom Soup
1/2 cup wild rice
3 cups water
6 mushroom caps, sliced (I like cremini)
olive oil, as needed
1 carrot, thickly sliced
1/2 small onion, chopped
1/2 cup cabbage or celery, chopped
salt, to taste
1. Bring water to boil, add rice, and simmer for 15 minutes.
2. Meanwhile, brown mushrooms in olive oil. Add carrots, onions, and mushrooms to rice and simmer another 10 minutes.
3. Add cabbage or celery and simmer at least 5 minutes more. Salt, to taste.
This recipe makes its own light broth, but if you want a heartier soup, you may substitute vegetable broth for the water.