I have a weak spot for wild rice. (A Minnesotan childhood will do that to a person.) This soup is inspired by one I used to eat at The St. Paul Hotel when my grandmother took me to dinner. I've lightened up the amount of cream I'm sure they used, and upped the amount of mushroom I'm pretty sure. But the overall rich, hearty, bitter wind-curing properties are all there. Perfect with crusty bread and something bright like Parsley & Preserved Lemon Salad.
Note: This soup is flexible. Feel free to add chopped sausage, bacon, or pancetta with the onions, or leftover shredded chicken at the end for an even heartier soup.
Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour, 25 minutes
Ingredients:
- 1 cup wild rice
- 1 oz. porcini or other dried mushrooms
- 3 Tbsp. butter
- 2 onions, finely chopped
- 1 lb. mushrooms, stems finely chopped and caps thinly sliced
- 1/2 tsp. salt plus more to taste
- 2 Tbsp. flour
- 1/3 cup dry white wine, fino sherry, or brandy
- 4 cups chicken, vegetable, or mushroom broth
- 1/2 cup heavy cream
- Freshly ground black pepper
Preparation:
- Cook wild rice according to package directions. Set aside.
- Meanwhile, put dried mushrooms in a small bowl, pour 1 1/2 cups boiling water over them, and let sit at least 30 minutes.
- Meanwhile, melt butter over medium-high heat in a large heavy pot. Add onions and cook, stirring frequently, until soft, about 3 minutes. Increase heat to high, add mushrooms and salt, and cook, stirring frequently, until mushrooms have released all of their liquid and that liquid has evaporated, about 10 minutes.
- Meanwhile, scoop out dried mushrooms (reserve their soaking liquid), squeezing out as much liquid as possible. Chop and add to pot.
- Sprinkle vegetables with flour. Cook, stirring, until raw flour smell disappears, about 3 minutes.
- Add wine, sherry, or brandy. Stir and scrape up any bits clinging to the pot until liquid is mostly evaporated, about 3 minutes.
- Add broth and reserved mushroom-soaking liquid. Bring to a boil, reduce heat and simmer until flavors blend, about 15 minutes. Add wild rice and cook until hot. At this point you can puree a cup or two of the soup if you like for a finer overall texture.
- Add cream. Simmer a few minutes to further blend flavors. Serve garnished with freshly ground black pepper.
Makes 4 to 6 servings Wild Rice & Mushroom Soup.
