This is one of my very favorite soups… It’s light, bright, full of flavor and very nutritious - essentially making it the perfect meal.
medium leeks (white and light green only), halved and thinly sliced
cloves of garlic, thinly sliced
large heirloom tomato, roughly chopped
medium carrots, sliced into 1/4 inch thick coins
stalks of celery, sliced into equal bit sized pieced
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
dry long grain wild rice
fresh rosemary, minced
flat leaf parsley, leaves only
crushed red pepper flakes
vegetable stock, room temp
salt and pepper to taste
In This Recipe
Cook the rice about 10 minutes shorter than the package directions say, strain any excess water and set aside.
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.
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
Now, add the vegetable stock. Simmer for at about 20 minutes but no more than 45.