Chef Kevin's Mushroom and Louisiana Wild Rice Soup

Chef Kevin is making a hearty soup that doesn't have any meat. It would be perfect for a Lenten meal.

Mushroom and Louisiana Wild Rice Soup

1/2 cup Louisiana wild rice

4 1/2 cups water

1 lb. fresh, mixed exotic mushrooms- morels, chanterelle, hedgehog, button and cremini

2 Tbsp. olive oil

1/2 cup chopped celery

1 large onion, chopped

4 cups chicken broth

1 tsp. soy sauce

1/2 tsp. fresh thyme

1 tsp. Big Kevin’s Bayou Blend

1/3 cup cream sherry

Salt and pepper to taste

Cook rice according to directions on package. In a large saucepot, heat 1 tablespoon of oil over medium-high heat. Caramelize celery and onion, approximately 10 minutes. Add fresh mushrooms and continue to sauté until mushrooms are tender, approximately 10 minutes. Add wild rice, chicken broth, soy sauce, thyme and Big Kevin’s. Bring to a boil and reduce to a simmer. Simmer on Low Heat for about 5 minutes.

Stir in sherry, adjust seasoning and serve. Garnish with fresh thyme sprigs.

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