WILD RICE & WINTER SQUASH HOT & SOUR SOUP

MAKES 12 CUPS

GATHER

2 quarts vegetable stock 1¼ cups wild rice 1 butternut squash (or any

squash)

2 cups mixed mushrooms 1 cup shelled edamame ¼ cup toasted sesame oil 2 teaspoons sea salt

FOR BROTH SEASONING

3 garlic cloves

1 tablespoon balsamic vinegar

1/3 cup soy sauce 1 tablespoon sesame oil

3 tablespoons agave syrup

1 teaspoon sea salt

¼ cup cornstarch

TO SERVE

2 tablespoons chili crisp, or to taste

MAKE IT

1. Preheat oven to 400ºF. Place two baking trays in oven while it’s preheating.

2. Add vegetable stock to a medium pot. Bring to a simmer.

3. Rinse wild rice and add to simmering stock.

4. Cover and cook at a simmer for 40 to 45 minutes.

5. Peel butternut squash. Cut in half lengthwise and then into thin slices (approximately 4 cups).

6. Trim and slice mushrooms (approximately 2 cups).

7. Toss squash slices, mushrooms and edamame with toasted sesame oil and sea salt. Note: If edamame is frozen, place in strainer and run under cold water to defrost.

8. Carefully line hot trays with parchment paper. Spread vegetables into a single layer and roast for 15 to 20 minutes, or until squash is cooked through.

9. To make broth seasoning: Mince garlic (or use garlic crusher) and add to small bowl.

10. Whisk in balsamic vinegar, soy sauce, sesame oil, agave syrup, sea salt, and cornstarch.

11. Slowly stir mixture into pot once rice has finished cooking. Simmer for an additional minute.

12. To serve: Pour a few ladles of the broth with wild rice into a wide bowl.

13. Arrange roasted squash, mushrooms, and edamame into bowl.

14. Garnish with 1 teaspoon of chili crisp.