Dried shiitakes, which have a stronger flavor than fresh ones, elevate the savoriness of this über-comforting, mushroom-lover’s soup. It’s vegan, too, provided you use vegetables stock rather than chicken stock, making it approachable to a wide variety of palates. Most of all, it’s a cozy, nourishing, fortifying meal, which we always love when the air turns cold.
Wild Mushroom and Brown Rice Soup Gluten-Free Recipe
- 1 ounce dried sliced shiitake mushrooms (optional)
- 6 cups gluten-free vegetable or chicken broth
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 yellow onion, finely diced
- 2 cloves garlic, minced
- 1 pound mixed mushrooms (such as oyster, cremini, portobello, enoki, and shiitake), trimmed and sliced
- 3 sprigs fresh thyme, or 1 teaspoon dried thyme
- 1 bay leaf
- 1 cup cooked brown rice
- Kosher salt and freshly ground pepper
- 1 tablespoon sherry vinegar
- Chopped Italian parsley, for garnish
In a small saucepan, combine the dried shiitake mushrooms and 1 cup of the broth, bring to a boil, then remove from the heat and let sit for 10 minutes.
In a large pot over medium heat, warm the butter and oil. Add the onion and garlic and sauté until the onions are translucent and fragrant, 3 to 4 minutes. Add the mixed fresh mushrooms, thyme, and bay leaf. Cook until the mushrooms are soft and starting to release their liquid, about 6 minutes. Add the soaked shiitake mushrooms, strain and add their soaking liquid, then add the remaining 5 cups broth and the rice. Bring to a boil, then reduce the heat and simmer for 10 minutes. Season to taste with salt and pepper. Remove and discard the thyme sprigs and bay leaf. Stir in the vinegar and garnish with the parsley just before serving.
Photography Christine Han