Hi friends! Big news! Russell, of Chasing Delicious and The Boys’ Club, has just launched an online store called The Sweet Tooth Company and he graciously asked me to sell some of my photography on the site! Come on over and check out all of the fantastic products, including posters, prints, and t-shirts (which will be up later this week)! For our grand opening, we’re giving everyone a 10% DISCOUNT this week when you enter the code GRANDOPENING. Additionally, I want to congratulate Amanda Thompson for being randomly picked as our winner for the Sprouted Kitchen cookbook giveaway!
It may be hard to believe that soup has magical powers, but it does. A bowl of hearty, homemade soup can do wonders for the soul. I’ve always felt this way. It started when I was a child. In our house, Shabbat dinners consistently started with either matzo balls in chicken broth or mushrooms and barley in vegetable stock. As the soup simmered throughout the day, every room filled with wonderful aromas. It didn’t matter how cold it was outside or how gloomy the skies were, the smell alone lifted my spirits.
I made a version of that childhood favorite last week. The recent arrival of fall hit me harder than I expected. The moment I got a hint of that crisp air, I immediately longed for some comfort. I missed my parents and my sister. My heart craved a hug. I went back to our apartment and put up a pot of soup and I stood over it, stirring and tasting, until my soul was soothed and my stomach full.
Mushroom and Wild Rice Soup
2 tablespoons butter
1 large onion, thinly sliced
2 ribs celery with leaves, diced
1/4 cup parsley, chopped
1 carrot, thinly sliced
3 cloves garlic, chopped
1 pound fresh mushrooms, any kind, sliced
2 quarts vegetable broth
1 1/2 cups wild rice, cooked
salt and freshly ground pepper, to taste
1. Melt butter in a large stock pot. Saute the onion, celery, 2 tablespoons parsley, carrot, garlic and fresh mushrooms until soft, about 5 minutes .
2. Add vegetable stock to the pot.
3. Stir in the wild rice and season soup with salt and pepper. Simmer for 10 minutes.
4. Add remaining parsley and adjust seasonings.