It has been one crazy week. But then again, I think every week always has a lot going on when you return from a break from your norm like, Fall Break! I came upon a sale on mushrooms earlier this week so I grabbed a couple containers to make something extra special and came up with this soup. It is creamy and delicious. Not everyone in our family likes mushrooms. Actually, only Gemma and I do, but everyone ate it happily one time without grumbling and for me that's a win. River even said although he didn't like mushrooms, it was good, but he didn't want to take it for lunch or eat it tomorrow. So a sweet neighbor, who also loves mushrooms, was a grateful recipient of the last few bowls. This is a perfect soup for fall especially if you are a lover of this tasty fungus like me! It's creamy, full of flavor and hearty because of the wild rice. Have a lovely weekend.
Love,
Molly
Wild Rice and Mushroom Soup
Ingredients
1 tsp Kosher salt
1 clove garlic, peeled
1/2 tsp dried thyme
6 C water
1 ounce dried chanterelle mushrooms
3 Tbs butter
2 Tbs olive oil
12 ounces Crimini (baby portobello) mushrooms, stems removed and caps roughly chopped
1 shallot, diced
1 clove garlic, minced
1 Tbs tomato paste
2 Tbs flour
4 C chicken or vegetable broth
1 C dry white wine
3 Tbs chopped parsley
Kosher salt and freshly ground pepper to taste
½ cup heavy cream
1 Tbs soy sauce
Directions
In a a medium saucepan add salt, thyme, garlic clove and 6 cups cold water and bring to a boil. Once at a good bubble add the wild rice and stir. Lower the heat at bit but keep a steady boil. Cover the saucepan and cook until the rice is tender, about 40-45 minutes. I tend to check it occassionally and give a little stir to make sure the rice isn't sticking to and burning on the bottom. Once fully cooked, take the rice off the heat and set aside.
Place the Chanterelle mushrooms in a bowl and pour 1½ cups hot water over the mushrooms and set aside until softened, about 20 minutes. (they will maintain a soft woody texture, but that is what you want).
In a large soup pot, melt 2 tablespoons butter with the olive oil over medium-high heat. Add the minced garlic, shallot and tomato paste to the butter and olive oil to saute. Remove the Chanterelle mushrooms from the liquid with a slotted spoon, reserving the liquid and roughly chop them. Add the chopped Crimini and Chanterelle mushrooms to the pot and stir occasionally until the mushrooms release their liquid, about 10 minutes.
Next, sprinkle the flour over the vegetables and cook, stirring constantly, until the flour begins to bind the vegetables a bit and stick to the bottom of the pot. Add the wine, chicken or vegetable broth as well as the reserved liquid from the Chanterelles, scraping up any little bits that may have stuck to the pot bottom. Bring to a boil, and lower heat to simmer, for about 15 minutes.
Add the cooked wild rice to the pot with vegetables and broth and stir to incoporate. Add the last 2 tablespoons of butter to the pot along with the cream and soy sauce. Cook until heated through on a low simmer. Top with fresh parsley and enjoy! Bon appetite!
Place the Chanterelle mushrooms in a bowl and pour 1½ cups hot water over the mushrooms and set aside until softened, about 20 minutes. (they will maintain a soft woody texture, but that is what you want).
In a large soup pot, melt 2 tablespoons butter with the olive oil over medium-high heat. Add the minced garlic, shallot and tomato paste to the butter and olive oil to saute. Remove the Chanterelle mushrooms from the liquid with a slotted spoon, reserving the liquid and roughly chop them. Add the chopped Crimini and Chanterelle mushrooms to the pot and stir occasionally until the mushrooms release their liquid, about 10 minutes.
Next, sprinkle the flour over the vegetables and cook, stirring constantly, until the flour begins to bind the vegetables a bit and stick to the bottom of the pot. Add the wine, chicken or vegetable broth as well as the reserved liquid from the Chanterelles, scraping up any little bits that may have stuck to the pot bottom. Bring to a boil, and lower heat to simmer, for about 15 minutes.
Add the cooked wild rice to the pot with vegetables and broth and stir to incoporate. Add the last 2 tablespoons of butter to the pot along with the cream and soy sauce. Cook until heated through on a low simmer. Top with fresh parsley and enjoy! Bon appetite!
Serves 8
melt the butter over med heat and add potatoes and onions. Sprinkle the vegetables with sea salt and pepper, cover the pot and sweat the onions and potatoes until soft, making sure not to brown them. Add the milk and chicken stock, and bring to a simmer. Cover and allow soup to simmer on low heat for 10 min. Adjust the seasoning to taste, and serve topped with fresh parsley. Serves 6
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