Smokey Mushroom & Wild Rice Soup

This recipe was created by Chef T.J. Graceffa at Harvard University during one of our product trainings.

Click here to view and print a PDF version of this recipe.

Servings: 16
Servings Size: 8 ounces

Ingredients

4 ounce Wild rice
4 ounces Olive oil
4 ounces Spanish onions, 1/4” dice
1 pound Cremini mushrooms, cleaned, quartered
1 pound Shiitake mushrooms, remove stem & julienne
1 ounce Fresh thyme, picked & chopped
2 ounces Spanish paprika
4 ounces Sherry wine
2 ounces Dijon mustard
16 ounces Oat milk
4 ounces Nutritional yeast
16 ounces Vegetable stock
8 ounces Follow Your Heart smoked gouda style cheese
2 ounces Cornstarch
4 ounces Baby arugula
Kosher salt, to taste
Black pepper, ground, to taste

Preparation

1. Cook wild rice in salted water until tender. Drain rice and rinse with cold water. Reserve in refrigeration.
2. In a rondeau over high heat sauté mushrooms in oil until well browned. Add paprika briefly cooked until fragrant.
3. Add onion & garlic to the rondeau cooking until lightly caramelized.
4. Deglaze pan with sherry wine. Add vegetable stock, mustard, oat milk, nutritional yeast & thyme.
5. Bring soup to a simmer and gradually whisk in a cornstarch slurry until soup is thick enough to coat the back of a spoon.
6. Simmer soup for 10-15 minutes.
7. Slowly add Follow Your Heart smoked gouda style cheese stirring constantly over low heat to fully incorporate.
8. Adjust thickness of soup by adding more vegetable stock or more cornstarch slurry.
9. Season to taste with salt and pepper.
10. In a soup bowl start with 1 oz of wild rice and a pinch or arugula. Ladle soup over arugula and rice.

Nutrition information

Calories: 212 Total Fat: 12g Saturated Fat: 4g Trans Fat: 0g Cholesterol: 0mg Sodium: 256mg Carbohydrate: 20g Fiber: 3g Sugar: 3g Protein: 6g