Photography by Rob Fiocca
Food Styling by Carol Dudar
Prop Styling by Jenn Cranston (Plutino Group)
First published in Wish November 2004
American | Simmer | Dairy | Mushrooms | Vegetarian | Lunch | Soups | All categories...
food
Mushroom & Wild Rice Soup
No can opener required for this crowd-pleasing soup.
Ingredients (Makes 6 servings)
| ½ cup | wild rice |
| 4 tsp | kosher salt |
| 1½ cups | cold water |
| ¼ cup | unsalted butter |
| 1 cup | sliced button mushrooms |
| 2½ cups | torn oyster mushrooms |
| 2½ cups | sliced shiitake mushroom caps |
| ½ cup | finely chopped shallots |
| 1 | celery stalk, finely chopped |
| 2 tbsp | minced garlic |
| 1/3 cup | brandy |
| 2 tbsp | all-purpose flour |
| 7 cups | beef, vegetable or mushroom stock, warm |
| 1 tbsp | fresh thyme |
| 1 | pinch nutmeg |
| ½ cup | 35% cream |
Instructions
- Place wild rice, salt and cold water in a small pot and bring to a boil.
- Reduce heat to medium and cook for 30 to 35 minutes, until the rice is soft and grains are slightly bursting. Drain and set aside.
- Melt 2 tablespoons of the butter in a large pot and sauté each type of mushroom separately, until soft and golden, about 3 minutes. Add more butter to your pan if necessary while cooking the mushrooms. Season with salt and pepper while cooking.
- Remove mushrooms and set aside.
- Add shallots, celery and garlic to pot and cook until soft, about 5 minutes.
- Add brandy and deglaze, scraping any browned bits from the bottom. Add flour and stir for 1 minute.
- Slowly pour in mushroom stock, whisking constantly to prevent lumps. Simmer for 20 minutes, stirring occasionally.
- Add thyme, nutmeg and cream. Stir in reserved mushrooms and wild rice. Season soup with salt and pepper to taste.
- Heat soup through, being careful not to boil, because the soup may split.
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Kathie Dewar writes:
I loved this soup and will make it again. There are a few changes that I made to the soup. First of all, 4 teaspoons of kosher salt was too much salt added to the wild rice while cooking and I tend to think it may have been a typo. Also it took almost twice as much time for the rice to cook to an edible consistency. I substituted cremini mushrooms for the oyster mushrooms simply because they were on hand but I was still pleased with the flavour. I did not have fresh thyme so used dried but I do think the fresh herb would have made a difference. Thank you for this recipe.
—posted January 24, 2008 at 9:55 p.m.
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