Wild Rice Soup w/Mushrooms, Ramps + Peas

Name: Wild Rice Soup w/Mushrooms, Ramps + Peas
Ingredients: 1 lb [450 g] peas; 8 cups [2 L] chicken stock or water; 1 lemon (about 1½ oz [45 ml]), zest and juice; ¼ cup [60 ml] olive oil; 1 cup [250 ml] white wine; 1 lb [450 g] mushrooms, any variety, thinly sliced; 8 cups [2 L] chicken stock or water; 1½ cups [300 g] wild rice, soaked or unsoaked; 10 ramps, bulbs and leaves separated, and both thinly sliced; 10 ramps, bulbs and leaves separated, and both thinly sliced; 10 ramps, bulbs and leaves separated, and both thinly sliced; Salt and freshly ground black pepper; Salt and freshly ground black pepper; Butter or neutral oil; Butter or neutral oil

Preparation info

Difficulty
Easy

Appears in

Grist

By Abra Berens

Published 2021

About

Ingredients

10 ramps, bulbs and leaves separated, and both thinly sliced
Butter or neutral oil
Salt and freshly ground black pepper

Soup
Gluten-free
Vegan

Method

In a large pot, sweat the ramp bulbs in a knob of butter and a couple pinches of salt until soft, about 7 minutes. Add the mushrooms with a couple more pinches of salt and grinds of black pepper. Cook the mushrooms until they have released their moisture and started to brown, about 6 minutes. Add the wine and cook until reduced by half.

Add the rice a