(Serves 4)

1 tablespoon olive oil
1 tablespoon unsalted butter
1 large yellow onion, diced
2 stalks celery, diced
2 cloves garlic, minced
2 teaspoons curry powder
2 parsnips, peeled and diced
3-4 sprigs fresh thyme, or 1 teaspoon dried
2 cups bite-size chunks of fresh wild mushrooms
6 cups wild mushroom stock
½ cup wild rice
½ cup buttermilk
¼ cup heavy cream, optional
Sea salt and pepper

Combine olive oil and butter in a heavy stockpot over mediumhigh heat, then add onion, celery and garlic and cook until softened. Stir in curry powder and a pinch of salt and cook for a couple of minutes.

Add parsnips, thyme, mushrooms and stock and bring to a boil, then lower heat and gently simmer, partially covered, for about 30 minutes. Add wild rice and simmer, partially covered, for another 30 minutes.

Stir in buttermilk and cream, adding a little water if it needs thinning. Add salt and pepper to taste. Heat thoroughly and serve.

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