When I saw that this weeks technique was whole grains, my mind automatically went to the wild rice and mushroom soup that my mom always made when I was growing up. This soup is rich, hearty, and packed with flavor. It also makes a very large amount, which you can freeze and reheat.
The ingredients you need include:
To save myself time, I broke the cooking process up into two days. On the first day, I cooked the rice by bringing 4 cups of water to a boil w/ the bay leaf, 1 garlic clove, salt, and baking soda. Then, I added the rice, returned it to a boil and covered the pot. After the pot was covered, I put it in the oven at 375 for 45 minutes. Once the rice was tender, I strained the rice over a bowl and saved the leftover liquid in a mason jar and put the rice in a container.
The ingredients you need include:
- 4 1/2 cups water
- 1 bay leaf
- 5 garlic cloves
- 1/4 teaspoon baking soda
- 1 cup wild rice
- 4 tablespoons butter
- 1 pound cremini mushrooms
- 1 onion
- 1 teaspoon tomato paste
- 2/3 cup dried sherry
- 4 cups veggie broth
- 1 tablespoon soy sauce
- 1/4 cup cornstarch
- 1/2 cup heavy cream
- 1/4 cup minced fresh chives
- 1/4 teaspoon of lemon zest
To save myself time, I broke the cooking process up into two days. On the first day, I cooked the rice by bringing 4 cups of water to a boil w/ the bay leaf, 1 garlic clove, salt, and baking soda. Then, I added the rice, returned it to a boil and covered the pot. After the pot was covered, I put it in the oven at 375 for 45 minutes. Once the rice was tender, I strained the rice over a bowl and saved the leftover liquid in a mason jar and put the rice in a container. 
The next day, I finished up the soup by first, melting the butter in a large pot and cooking the mushrooms, onion, minced garlic, tomato paste, salt, and pepper for 15 minutes. Once the vegetables were browned, I added in the sherry and cooked it until it was reduced and the pot was almost dry. Next, I added in the reserved liquid, broth, and soy sauce and brought it to a boil. After this, I simmered the soup for 20 minutes on low heat. Finally, I added in the cornstarch mixed w/ a 1/4 cup of water and stirred in the rice, cream, chives, and lemon zest. Then, I removed the pot from the heat and let it sit for 20 minutes.
This soup was perfect for this rainy week and tasted delicious! Splitting the cooking process up into two days was very helpful for my busy schedule. I also didn't have to purchase a lot of ingredients because I already had most of them on hand.
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