What better comfort on a cold, dreary day than a cup of homemade soup.
I’ve been thinking about wild rice and leeks, and this is what I made.
Saute sliced leeks and mushrooms (I used one big portobello here) in a little butter and olive oil.
Add sea salt and thyme. Let it cook until the vegetables are soft, about 10 minutes or so.
Pour in some water, 2 low sodium bouillon cubes, wild rice, long grain rice, and dry sherry.
Bring it to a boil, then turn down to low and simmer for 75 minutes or until the wild rice is tender to your liking.
Stir the pot every once in a while.
This is one of my favorite parts about cooking soups or stews– stirring the bubbling pot with a big wooden spoon and smelling the aroma.
Add some evaporated milk to make the soup creamy, then bring the soup back to a low boil on low heat.
For a non dairy soup, I like to use oat milk. You can buy it already made in boxes, or make your own.
To make your own, blend some rolled oats with water (1/4 c. oats + 1-1/2 c. water will yield about 1-1/2 c. oat milk) in a blender until it is thick and creamy.
Here is the soup finished with oat milk.
And here’s the soup with evaporated milk. It’s a little thinner than the one made with oat milk.
I like the flavors of both, so I use a combination of evaporated milk and oat milk. If you decide to use all oat milk, you may need to season the soup a touch more.
This red tea cup is perfect if you’re in the mood for autumn colors.
I was so happy to find these volunteer miniature mums in my herb planter box.
If you’re in the mood for pink, this little cup will certainly lift your spirits.
Which cup would you choose?
- 2 T. butter
- 1 T. oil
- 2 c. sliced leeks (white part only)
- 2 c. sliced portabello or shiitake mushrooms
- 1 tsp. sea salt
- ½ tsp. thyme
- 5 c. water
- 2 low sodium bouillon cubes
- ¼ c. dry sherry
- ⅓ c. wild rice
- ⅓ c. long grain rice
- 3 c. evaporated milk
- In a large pot, melt butter and oil on medium high heat. Add leeks, mushrooms, salt and thyme. Stir and cook until the vegetables are soft, about ten minutes or so.
- Add water, bouillon cubes, sherry, wild rice and long grain rice. Bring to a boil, then turn down to medium low. Simmer, stirring occasionally for 75 minutes or more until the wild rice is tender as desired.
- Turn heat down to low and add the evaporated milk. Bring soup back to a low boil. Make any seasoning adjustments if needed. Remove from heat.
- Non-dairy version: replace evaporated milk with ½ c. rolled oats blended with 3 c. water.
