Buckwheat and Wild Rice Soup with Mushrooms

After the holidays, with much rich fare on our menus, many of us are craving lighter meals. With January tempatures, warming soups are a natural choice. And, lighter meals can be just as satiating, as this bowl of comforting mushroom soup with nutty kasha, wild rice and potatoes, along with herbs and aromatic spices illustrates nicely. With the addition of creamy coconut milk and some red lentils, this is a balanced bowl of goodness. For a particularly satisfying and filling meal, serve with some crusty bread, such as Rustic Sun-Dried Tomato Bread or Rustic Herb and Olive Bread with Reishi.

Buckwheat and Wild Rice Soup with Mushrooms

Recipe by Lisa Turner
Published on January 9, 2024

Creamy and fragrant soup with mushrooms, potatoes, wild rice and kasha for a warming and comforting bowl of goodness

Preparation: 25 minutes
Cooking time: 1 hour 25 minutes

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Ingredients:

1/2 oz (14 g) dried mixed mushrooms
1/3 cup wild rice, rinsed
2 tablespoons olive oil, or a mixture of butter and oil
1 small onion, diced
1 small carrot, cut into thin strips
1 red or green chili, seed and finely chopped
6 cups vegetable stock or water
14 oz (400 mL) can coconut milk
4 medium potatoes, cut into 1 1/2 inch cubes
8 oz (225 g) fresh mixed mushrooms, such as cremini, white, or shiitake, sliced
1/3 cup kasha (toasted buckwheat), rinsed
1/4 cup red lentils, rinsed
1 bay leaf
1/2 tablespoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon ground mustard
2 teaspoons dried dill
1 teaspoon sea salt, or to taste
juice from 1 lemon (3 tablespoons)
sea salt and fresh ground pepper to taste
1/4 cup fresh parsley, trimmed and chopped, for garnish
sour cream for serving (optional)

Instructions:

In a small bowl, soak the dried mushrooms in 1 cup of boiling water for 30 minutes. Drain, reserving the soaking liquid, roughly chop, and set aside.
In a small saucepan, combine the wild rice with 2 cups water and bring to a boil. Reduce the heat to medium-low, cover, and cook, stirring occasionally, until the rice is tender, about 30 minutes. Drain and set aside.
Heat the oil or butter and oil over medium-high heat in a large frying pan. When hot, add the onion and cook for 5 to 7 minutes until translucent. Add the carrot and cook for another 10 minutes until softened. Stir in the chili, fry for another minute, and remove from the heat.
In a large heavy-bottomed saucepan or soup pot, combine the vegetable stock or water, coconut milk, reserved mushroom soaking liquid, chopped rehydrated mushrooms, and potatoes. Bring to a boil, reduce the heat to medium, and simmer for 10 minutes, stirring occasionally. Now add the onion and carrot mixture, cooked wild rice, fresh mushrooms, kasha, red lentils, bay leaf, lentils, coriander, cumin, turmeric, mustard powder, dill, and salt. Bring to a boil again, lower the heat to medium, and simmer for another 20 minutes or until the grain and lentils are tender, adding more stock or water if necessary.
Remove from heat, stir in the lemon juice, season with black pepper and more salt, if desired, and let sit for 10 minutes before ladling into bowls, garnished with parsley and sour cream if desired.

Makes 4 to 6 servings