Wild Mushroom and Rice Soup with Smoked Paprika

So, it's snowing. Not that I'm complaining, I love the snow and would never wish it away. My world is skiing, and one of the best parts about living in the Yukon is the amazing terrain and typically crazy snow with extra long seasons. However, with the snow comes the cold, and in my office (which, I should note has just been stripped of our space-heaters so that we can be greener) that means that the windows freeze over and we all end up sitting around in our winter coats, pausing from using the keyboard so we can stick our hands in our crotches to prevent frostbite. I digress.

I've been dreaming of soup all day long, knowing that when I get home, it will be just as cold. David doesn't let anyone in the house turn on the heat until -20 celsius. When I did come home, I was overjoyed to find oyster mushrooms sitting on the counter. SERIOUSLY!? OYSTER MUSHROOMS!? This doesn't happen. Ever. This is a huge deal and I'm so freaking excited about it. Once I post this entry, I'll be tucked under a blanket watching Glee (and probably crying about it) with fond memories of the mushroom soup that is sitting in my tummy.

Just a couple of pre-recipe notes. This soup is vegan and gluten free (just make sure that the rice doesn't have gluten added if you have gluten restrictions. But really, you already know that and are telling me to shut up). Also, smoked paprika is my new favourite spice, especially for hearty soups. A little goes a long way though, so don't go overboard if you are adding extra. That's it. Go nuts!


Wild Mushroom and Rice Soup with Smoked Paprika
1/2 cup dry wild rice (or brown rice)
2 tsp extra virgin olive oil
1 clove organic garlic - finely chopped
1 medium red onion - chopped
1 1/2 cups oyster mushrooms - chopped
1/4 tsp sea salt
1/4 tsp mixed grain pepper
4 cups organic vegetable broth
2 cups water
1/4 tsp smoked paprika
1 tsp fresh thyme
1/2 tsp tarragon
1 1/2 cups kale - stems removed and chopped
1/2 zucchini - finely sliced


1. Begin cooking rice. Wild and brown rice should take 35-50 minutes, depending on the brand, so it is good to get started on this early.

2. Heat oil in a deep pot (or soup cauldron, if you will), and sauté garlic and onion for 5 minutes on low-medium heat, until onions become transparent.

3. Add oyster mushrooms, salt and pepper and continue to sauté for 5-8 minutes, until mushrooms begin to brown.

4. Add organic vegetable broth, water, smoked paprika, thyme and tarragon to pot, and bring to a boil.

5. Reduce to a simmer for 20 minutes.

6. After 20 minutes, add kale and zucchini and continue to simmer for 10 minutes.

7. Add rice, and stir.

8. There are no more steps.


The chances of northerners finding oyster mushrooms are about as good as Paris Hilton solving a sudoku puzzle (without looking at the answer on the back of the book). We really lucked out. They were a surprise that came in our organic vegetable order from a great local business here called Alpine Bakery (thanks, Chandelle!!). What is easy to find up here are Cremini mushrooms, which are a nice substitute, though will provide a fairly different flavour. If by some miracle you find Shitake mushrooms, those will work nicely too.

A tip for those with gluten issues - slicing up zucchini very finely along the entire length of the zucchini is a wicked substitute for noodles in pasta, and if you chop them up smaller, in soup.