Sun-Dried Tomato Soup With Wild Mushrooms and Wild Rice

Name: Sun-Dried Tomato Soup With Wild Mushrooms and Wild Rice
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 10 serving(s)
Ingredients: 2 teaspoons olive oil; 3 1/2 cups onions, diced; 3 medium garlic cloves, finely chopped; 1 1/4 lbs wild mushrooms, such as shiitake, oyster, chanterelle, morel, chopped (recommend using a mix of mushrooms); 4 celery ribs, with leaves chopped; 2 cups sun-dried tomatoes, dry-packed, cut into matchstick size; 8 cups nonfat beef broth or 8 cups vegetable broth; 1/4 cup no-added-salt tomato paste; 1 teaspoon crushed red pepper flakes; salt, to taste; 1 pinch cayenne (optional); 1 cup wild rice, uncooked; green onion, finely chopped (optiona)

Submitted by Debbwl

"An earthy and robust soup that is heart healthy. Beef broth gives a deeper flavor, but can be made vegetarian by using vegetable broth. **updated 09/27/11 to change the salt from 1/2 teaspoon to taste.**"

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Ready In:: 1hr 35mins
Ingredients:: 13
Serves:: 10

ingredients

2 teaspoons olive oil
3 ¹⁄₂ cups onions, diced
3 medium garlic cloves, finely chopped
1 ¹⁄₄ lbs wild mushrooms, such as shiitake, oyster, chanterelle, morel, chopped (recommend using a mix of mushrooms)
4 celery ribs, with leaves chopped
2 cups sun-dried tomatoes, dry-packed, cut into matchstick size
8 cups nonfat beef broth or 8 cups vegetable broth
¹⁄₄ cup no-added-salt tomato paste
1 teaspoon crushed red pepper flakes
salt, to taste
1 pinch cayenne (optional)
1 cup wild rice, uncooked
green onion, finely chopped (optiona)

directions

In a large pot, heat the oil over medium-high heat. Cook the onions until golden brown, about 8 minutes, stirring occasionally.
Stir in garlic; cook for 2 minutes.
Stir in the mushrooms and celery; cook for 5 minutes, stirring occasionally.
Stir in the tomatoes. Reduce the heat to medium low.
Add the beef broth, tomato paste, red pepper flakes, salt, and cayenne. Cook for 1 hour, reducing the heat to low when the soup starts to boil, stirring occasionally.
Meanwhile, cook the wild rice using the package directions, OMITTING the salt and margarine. Be careful not to overcook.
Just before serving, stir the rice into the soup. Garnish with green onions.

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Reviews

This is a nice, hearty soup with lots of flavor. I left my mushrooms fairly chunky (chanterelles and porcini) for extra texture. I made as written, except that I used a mix of black and wild rice (in the cupboard and needed to be used) instead of all wild rice. My only issue was that my beef broth was not the low-sodium variety, so I ended up with a very salty soup. Not the fault of the recipe, but something to be aware of the next time I make it.

IngridH
Delicious and hearty soup! We served this with cold-cut sandwiches for a very easy and delicious supper. The only changes I made was using 4 cups vegetable broth and 4 cups chicken broth and I also added the uncooked rice in step 5 and forgot the green onions. Wonderful soup! Thanks for sharing!

ellie_