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.
Photography by Rob Fiocca
Food Styling by Carol Dudar
Prop Styling by Jenn Cranston (Plutino Group)