Wild Rice Shiitake Soup

• 1 Tb butter
• 1 Tb olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 carrots, peeled and sliced
• 1 celery ribs, chopped
• 2 C Yukon gold potatoes, medium diced
• 3/4 lb shiitake mushrooms, sliced
• 1 can (28 oz) whole or crushed tomatoes, undrained
• 4 C beef or chicken stock
• Coarse ground pepper and salt, to taste
• 1 Tb fresh pesto
• 2 C fresh spinach
• 2 C wild rice, cooked
• Parmesan, for serving

1. In a medium stockpot, over medium heat, melt butter and oil.
2. Add onions and cook about 5 minutes. Add garlic and cook a minute longer.
3. Add carrots, celery and potatoes and cook for 5 minutes.
4. Add shiitakes and cook a minute or two.
5. Add tomatoes and their juice. If using whole tomatoes, crush with hand while adding. Add stock and a heavy hand of black pepper and salt.
6. Simmer very low until potatoes are just tender.
7. Remove from heat, stir in pesto, spinach and cooked wild rice.
8. Serve with a few shaves of parmesan and some crusty bread.

*As seen on Twin Cities Live September 7, 2021

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