Immune-Boosting Hungarian Mushroom and Wild Rice Stew

From Oh She Glows For Dinner p. 220

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cook wild rice according to the directions on the package. Be sure not to overcook the rice, as it’ll get mushy in the soup (you’ll be cooking it 5 minutes more at the end). It’s a good idea to check on the rice occasionally to see if you need to add more water or if the rice is tender before the suggested cook time. You should have 2 cups of cooked rice. Meanwhile, in a large pot, heat the oil over medium heat. Add the onion and garlic and stir to coat with the oil. Sauté for 4 to 5 minutes, until the onion is softened. Add the mushrooms, raise the heat to medium-high, and sauté, uncovered, stirring occasionally, for 9 to 11 minutes, until the mushrooms have softened. There may be some liquid in the pot— this is normal! Stir in the dried dill, paprika, and smoked paprika and sauté for 1 minute, until fragrant. In a medium bowl, whisk together the arrowroot starch and milk. Add the milk mixture and the water to the pot with the mushrooms. Season with salt and black pepper and stir to combine. Bring to a boil, then reduce the heat to medium and simmer, uncovered, for 10 minutes. During the last 5 minutes of cooking, stir in the cooked wild rice. Add the vinegar a teaspoon at a time, until the flavors pop. Taste and add more salt and pepper to your liking. If you like a spicy kick, add a small sprinkle of cayenne pepper to your bowl. Serve and Enjoy!