Suzanne’s Thai Wild Rice Mushroom Soup

By Cooky

Ingredients

• Moderately hot/I use Costco’s Dried Shiitake Mushrooms
• 3.5 about 3.5 cups
• The Night Before
• 3 3 3 cups chicken broth
• 1/3 1/3 1/3 cups wild rice, rinsed and drained (to cook fast, I also use the same method as over and leave them overnight in the water) OR
• 1/3 1/3 cup of any leftover white/wild rice mixture you have on hand and cook much less time
• 1/2 1/2 4) cup thinly sliced green onions (about 4)
• 3/4 3/4 3/4 cup coconut milk (regular or lite)
• 1/4 1/4 1% cup 1% milk
• 2 2 2 T all purpose flour
• 1/4 1/4 1 tsp dried thyme (or 1 tsp fresh, snipped)
• 1/8 1/8 1/8 tsp black pepper
• 1/2 1/2 1/2 cup mushrooms (fresh white mushrooms or dried shiitake)
• 1 1 1 T cooking sherry
• 1 1 1 T fish sauce (found in the specialty food section)
• 1/2 1/2 1/2 tsp red pepper flakes (or use less if you wish)

Preparation

Step 1

1.In a medium saucepan, combine the broth and the uncooked wild rice.
2.Bring to a boil and reduce heat.
3.Cover and simmer for 40 minutes.
4.Stir in green onions, cook for 5-10 minutes more or until the rice is tender.
5.Combine coconut milk, 1% milk, flour, thyme and pepper. Stir into the rice mixture along with mushrooms.
6.Cook and stir till thickened and bubbly.
7.Cook and stir for 1 minute more.
8.Stir in sherry, fish sauce and pepper flakes.
9.Heat through.