Believe it or not, this soup was not meant to be purple. The beautifully vibrant colour just kinda snuck in one day during recipe testing.
It’s biting cold in London at the moment and all I wanted was a hearty, warming mushroom soup for a long lazy supper. So naturally I headed over to our local veg shop and half an hour later a soup was bubbling away on our old gas stove.
I knew exactly what I wanted: a creamy mushroom soup with caramelized onion and garlic, some rice and a generous splash of white wine.
And since I’m all about quick n’ simple (yet delicious!) food, it had to be a one pot meal.
The soup hit just the right spot. Rich, cozy and perfect for chilly evenings.
As always I wrote down the recipe while creating it (#foodbloggerhabits) and made it again the next week to tweak flavours and take photos.
This time I switched the white rice for wild black rice, gives more texture and a little bit of a crunch!
If you’ve ever cooked wild black rice, you’ll know that it turns the water purple. No idea how that slipped my mind!
And since it’s a one pot meal, you guessed it, the rice turns the entire soup vibrant purple.
I was a little surprised but c’mon, purple mushroom soup? Who wouldn’t get on board with that.
I might make it my new go-to winter dinner party recipe, pretty sure it’ll never fail to impress the guests.
- 1 large onion
- 2 garlic cloves
- 2 Tbsp oil
- 400g mushrooms
- pepper & salt
- ½ cup white wine
- 2 cups vegetable stock
- ½ cup wild black rice
- extra splash of white wine (optional)
- ½ cup unsweetened soy milk
- 1 Tbsp cornflour
- Roughly cut up the onion and garlic cloves and fry them in 2 Tbsp olive oil in a big soup pot over medium heat. Stir often, you want them to caramelize but not brown too much.
- Cut the mushrooms into slices.
- When the onion turns translucent add the mushroom slices, season with pepper and salt and fry until they start to brown.
- Add the white wine and cook for 2 minutes then add the vegetable stock and cook for 3 more minutes.
- Ladle out half of the mushrooms and safe them for adding to the soup later.
- Transfer the remaining brew to a blender or food-processor and blend until smooth and creamy.
- Return the mixture to the soup pot and bring it to a boil. Add the wild black rice and reduce to medium heat. Cover the pot and cook for about 30 minutes or until the rice is soft. Wild rice stays a bit firmer than white rice.
- Add the soy milk and an extra splash of white wine (if you like the flavour, I love wine in savoury dishes!), stir, add the cornflour and stir again. Let it simmer until the soup has thickened.
- Add the mushrooms and serve. Enjoy!