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Prep time
1 hour
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Cook time
45 minutes
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Serves
8-10
Author Notes
This is one of my very favorite soups… It’s light, bright, full of flavor and very nutritious - essentially making it the perfect meal.
—Lauren Cord
Ingredients
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2
medium leeks (white and light green only), halved and thinly sliced
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4
cloves of garlic, thinly sliced
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1
large heirloom tomato, roughly chopped
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2
medium carrots, sliced into 1/4 inch thick coins
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2
stalks of celery, sliced into equal bit sized pieced
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3/4 - 1 pounds
mixed mushrooms of your choice (cremini, hen of the woods, clamshell, shiitake, button etc. use what ever you prefer/freshest), roughly chopped or can be left whole if small
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1 cup
white wine
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1 cup
dry long grain wild rice
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1/2 teaspoon
fresh rosemary, minced
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1 bunch
flat leaf parsley, leaves only
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1 pinch
crushed red pepper flakes
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8-10 cups
vegetable stock, room temp
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salt and pepper to taste
Directions
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Cook the rice about 10 minutes shorter than the package directions say, strain any excess water and set aside.
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In a large pot, heat oil over medium high flame. Once oil has come to temp and moves easily along the bottom of the pan, cook the leeks, stirring occasionally, for several minutes before adding the tomatoes; season with salt and pepper, stir to combine then add the wine. Let the wine reduce for about 3-4 minutes, until very little is left.
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Add the carrots, celery, mushrooms, garlic and wild rice - season with prepared spices. Let the mixture cook for a moment, giving the ingredients time to heat and meld
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Now, add the vegetable stock. Simmer for at about 20 minutes but no more than 45.
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Serve hot, garnished with fresh parsley - enjoy!
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