By: Market Chef Nettie Colón
Makes 2 quarts.
- 1/3 cup uncooked wild rice
- 1 quart water
- 1 Tablespoon olive oil
- 2 cloves garlic, minced
- 1 medium onion, chopped
- 2 cups mushrooms, sliced
- 1 cup winter squash, finely diced (optional)
- 1 medium carrot, finely chopped
- 3 cups vegetable stock
- 2 cups coconut milk
- 1 Tablespoon fresh sage, julienned
- 1 teaspoon salt
- 1 tablespoon of dried cranberries
- 1 tablespoon toasted pumpkin seeds
In a medium saucepan, combine the rice and water; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Once wild rice is cooked, drain well and pour onto a sheet pan to cool. Wild rice can be prepared ahead of time and refrigerated until ready to make soup. You may also freeze the rice for use at a later time.
Meanwhile, in another pot, cook the garlic, onion, mushroom, squash and carrot in oil until vegetables are almost tender. Stir in the vegetable stock and wild rice; cook and stir for 2 minutes. Slowly stir in coconut milk and drained rice.
Bring soup to a boil; cook and stir for 2 minutes. Reduce heat; stir in the coconut milk, sage and salt. Simmer uncovered, for about 20 minutes. Adjust seasoning with salt and white pepper.
Serve in warm bowls and garnish with dried cranberries & toasted pumpkins seeds.
Note: You can add cooked chicken, turkey, sausage, bacon, ham, salmon, scallops or shrimp to this soup in step 3 for a heartier main course “meatier” soup.