I’m calling this Risotto Soup because I can’t tell if it’s risotto or soup; I just know it’s delicious.
The original recipe from Veganomicon is for wild rice and mushroom soup. Lots of stirring and simmering, minus too much broth and adding more fixins’ made for more of a risotto consistency. We kept the mushroom-y flavor of the original and added some more complex flavor with leeks and kale.
Mushroom and Kale Risotto Soup
Adapted from Veganomicon’s Porcini-Wild Rice Soup
1/2 oz. dried porcini mushrooms
2 tbs. olive oil
1/2 medium onion (chopped)
1/2 large leek, chopped (white part only)
2 cups cremini mushrooms, sliced thinly
1 1/2 cups short grain brown rice
4 cloves garlic, minced
1 large box Pacific Organic vegetable stock
1 large carrot, peeled and diced
4 sticks celery, diced
5 stalks fresh dinosaur curly kale
parsley (for garnish)
Cracked black pepper
Place the porcinis in a bowl. Measure 2 cups of boiling water and pour over the porcinis. Cover with a plate and set aside.
Heat olive oil on medium-high heat. Add onions and leeks and saute for about 3 minutes. Stir in the spices and cook for two more minutes.
Throw in the celery and carrots and cook until onion and leeks are turning translucent (about 10 minutes). Add the mushrooms and saute for about 3 minutes. In the meantime, remove the porcinis from the broth. Slice them thinly and and add to the stockpot along with the porcini broth. Let the mixture cook for a few more minutes.
Add the rice and about 3/4 of the box of stock. Cover and bring to a boil. Once boiling, lower the heat to low and simmer for about 20 minutes, stirring occasionally. Break up the kale into bite-sized pieces and add it to the pot. Continue to simmer for the next 25 minutes, adding the rest of the broth as the rice soaks it up and stirring every five minutes or so. Garnish with fresh parsley. You could also grate some pecorino on top to make it even more like risotto.