Contributed by (Recipe adapted from “AZ Central” at www.azcentral.com)

Ingredients

1 C Wild rice
2 tsp organic extra-virgin Olive oil
1 medium Onion, thinly sliced
Sea salt
Freshly ground pepper
1 lb Oyster mushrooms, cleaned and coarsely sliced
32 oz Vegetable broth
6 oz Spinach
1/4 C freshly minced herbs such as garlic chives, Italian flat-leaf parsley and thyme, in any combination

Instructions

In a small saucepan, prepare the wild rice according to package directions. While the rice is cooking, heat the olive oil and onion in a soup pot over medium heat. Season with sea salt and pepper, stir occasionally, and cook until the onion is soft, about 10 to 15 minutes. Add the mushrooms and stir to coat with the onion. Cook until tender. Taste and adjust the seasonings. Add the broth, cover and simmer for several minutes. Mince the fresh herbs. When the rice has finished cooking and is resting, add the spinach to the soup pot. Cover, remove from heat and let rest until the spinach leaves wilt. Season to taste with sea salt and pepper. To serve, place 1/2 cup of cooked wild rice in each soup bowl. Ladle 2 cups of soup over the rice and garnish with the freshly minced herbs. Serves 4.

Read more recipes