Wild Rice and Wild Mushroom Soup
Wild Rice and Wild Mushroom Soup is rated
out of
5 by
2.
Prep Time:
15 minutes
Cook Time:
95 minutes
Servings:
6
Serves 6.
Wild rice isnt really a rice at all but a semiaquatic grass native to North America. In California and Minnesota, wild rice grows throughout the summer and is harvested in September and October. Its earthy flavor makes it a perfect grain for serving during the autumn months.
Ingredients:
- 1/2 cup wild rice
- 3 cups boiling water
- 1/2 tsp. salt, plus more, to taste
- 1/2 oz. dried wild mushrooms, such as porcini,
chanterelles or shiitakes - 2 Tbs. unsalted butter
- 1 yellow onion, finely chopped
- 1 celery stalk, finely chopped
- 1/2 cup dry white wine
- 3/4 lb. fresh button mushrooms, brushed clean
and sliced - 3 cups chicken or vegetable stock
- 1/2 cup heavy cream
- Freshly ground pepper, to taste
- 1 Tbs. chopped fresh flat-leaf parsley
Directions:
Rinse the wild rice in several changes of water and drain. Place the rice in a saucepan and add 2 cups of the boiling water and the 1/2 tsp. salt.
Place over high heat and bring to a boil. Immediately reduce the heat to low, cover and cook, without stirring, until the rice is tender and the water is absorbed, about 40 minutes. Remove from the heat and let cool.
Meanwhile, place the dried mushrooms in a small bowl and add the remaining 1 cup boiling water. Let stand for 30 minutes until softened. Drain, reserving the liquid, and set the mushrooms aside. Strain the liquid through a fine-mesh sieve lined with cheesecloth. Set aside.
In a soup pot over medium heat, melt the butter. Add the onion and celery and sauté, stirring occasionally, until soft, about 10 minutes. Increase the heat to high, add the wine and cook until reduced to about 2 Tbs., 3 to 4 minutes. Reduce the heat to medium, add the fresh and rehydrated mushrooms and sauté, stirring occasionally, until the mushrooms wilt, about 15 minutes. Increase the heat to high, add the stock and the reserved mushroom liquid and bring to a boil. Reduce the heat to medium and cook, uncovered, until the mushrooms are very soft, about 20 minutes. Add the wild rice and the cream and simmer for 5 minutes more to blend the flavors. Season with salt and pepper.
Ladle the soup into warmed bowls and garnish with the parsley. Serve immediately.
Place over high heat and bring to a boil. Immediately reduce the heat to low, cover and cook, without stirring, until the rice is tender and the water is absorbed, about 40 minutes. Remove from the heat and let cool.
Meanwhile, place the dried mushrooms in a small bowl and add the remaining 1 cup boiling water. Let stand for 30 minutes until softened. Drain, reserving the liquid, and set the mushrooms aside. Strain the liquid through a fine-mesh sieve lined with cheesecloth. Set aside.
In a soup pot over medium heat, melt the butter. Add the onion and celery and sauté, stirring occasionally, until soft, about 10 minutes. Increase the heat to high, add the wine and cook until reduced to about 2 Tbs., 3 to 4 minutes. Reduce the heat to medium, add the fresh and rehydrated mushrooms and sauté, stirring occasionally, until the mushrooms wilt, about 15 minutes. Increase the heat to high, add the stock and the reserved mushroom liquid and bring to a boil. Reduce the heat to medium and cook, uncovered, until the mushrooms are very soft, about 20 minutes. Add the wild rice and the cream and simmer for 5 minutes more to blend the flavors. Season with salt and pepper.
Ladle the soup into warmed bowls and garnish with the parsley. Serve immediately.
Serves 6.
Adapted from
Williams-Sonoma Seasonal Celebration Series,
Autumn,
by Joanne Weir
(Time-Life Books, 1997).
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Rated 5 out of
5
by
cjmr718 from
Super Tasty!
I'ld been craving mushroom & wild rice soup since and this recipe looked like the perfect fit. It did not disappoint. I will admit I had to make some modifications for lack of specific ingredients -- I didn't have dried mushrooms so sautéd 1/2 of the fresh mushroom & stems with the mirepoix then soaked the mixture in water to create a broth. Because I was now short on fresh mushrooms, I had a bag of seasoned frozen mushrooms I used. Beyond that, I did everything else per the directions and it was still delicious. I always like to make a new recipe verbatim the first time, but between my cravings, & it being our first snowy day of the season, I just had to have this soup. Will definitely make it again.
Date published: 2020-10-27
Rated 5 out of
5
by
Rainbo from
Best mushroom soup ever
I have made this 3 times and I am still tweaking it to suit my nutritional needs.
The wild rice is yummy, but expensive and isn't worth the little nutrional value.
Switched to black rice... with wonderful results, just add an extra cup of stock and add the rice 15 minutes before the soup is done. Black rice has more nutritional value than the wild rice but gives a similar, nutty flavor.
I also happened to not have any white wine on hand much to my dismay and the closest I had was a sweet pink muscadine wine.... I used it anyway and I think it made the soup.
Date published: 2014-09-16