Recipe

Wild Rice And Mushroom Soup Recipe

Add Step-by-Step Photos	Luisascatering / All my dishes 1 year ago A little cream goes a long way in this earthy, supremely comforting soup. I think it captures the essence of fall in each slurp! I hope you try it and enjoy it :-) Prep:30m Cook:60m Servings:8	Luisascater
	mushroom soup fall autumn wild rice

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Ingredients

3/4 cup wild rice (I just use the pre-cooked wild rice from Trader Joe's)

1 tbsp kosher salt

1 oz. dried porcini mushrooms

5 tbsp butter at room temperature, divided

4 oz. pancetta, finely chopped (optional)

8 oz. cremini mushrooms, finely chopped

1 leek, halved, rinsed, and white and light green parts thinly sliced

2 tbsp flour

1/2 cup dry white wine (please always use a good wine that you would actually enjoy drinking as well!)

3 tbsp minced italian parsley

1/2 tsp freshly ground white pepper (black is fine too)

1/2 teaspoon freshly grated nutmeg

2/3 cup heavy cream

4 cups homemade vegetable stock (ingredients as follows):

1 leek. sliced and rinsed clean

3 medium sweet onions, peeled and chopped

3 large carrots, scrubbed and chopped

2 stalks celery, rinsed and chopped

8 ounces crimini mushrooms, rinsed and quartered

2 Roma tomatoes, rinsed and quartered

1 head fennel (about 1 lb.), rinsed, and chopped

Handful fresh parsley

Handful fresh thyme

Handful fresh oregano

1 tablespoon black peppercorns

Kosher salt to taste

Directions

For the stock:

Place leek in an 8- to 10-quart pan. Add onions, carrots, celery, mushrooms, tomatoes, fennel, parsley, thyme, oregano, peppercorns, salt and enough water to cover vegetables (about 2 qt.). Bring to a boil over high heat, then reduce heat and simmer, uncovered, for 2 hours, adding water as needed to keep vegetables barely covered.

Line a colander with a layer of cheesecloth (or use a large, fine wire strainer); set over a large bowl. Pour stock mixture into colander and drain vegetables well; discard vegetables. Reserve stock for use.

For wild rice and mushroom soup:

If you are not using pre-cooked wild rice: put wild rice, salt, and 8 cups cold water in a medium pot. Bring to a boil, lower heat to maintain a steady simmer, and cook until rice is tender, about 45 minutes. Drain and set aside.

Meanwhile, put dried porcini in a small bowl and pour in 1 1/2 cups boiling water. Let sit until soft, about 15 minutes.

In a large pot, cook 1 tbsp butter (and pancetta, if using) over medium-high heat until the meat renders some of its fat and turns a lighter pink.

Add button mushrooms and leek, Cook, stirring occasionally, until mushrooms give off their liquid, about 10 minutes.

Meanwhile, lift porcini from liquid with a slotted spoon (reserving liquid), chop finely, and add to pot.

Sprinkle sauteed vegetable mixture with flour and cook, stirring constantly, until flour starts to stick to the bottom of the pot (scrape it up as much as possible while stirring). Add wine, reserved liquid from soaking porcini (pouring slowly so as to leave any grit behind), and stock. Bring to a boil, then lower heat to maintain a steady simmer and cook 15 minutes.

Meanwhile, combine remaining 4 tbsp butter, the parsley, and pepper, Set aside.

Add reserved wild rice to vegetable mixture and cook 10 minutes. Stir in cream and cook until hot, about 1 minute. Divide soup among 8 bowls and serve hot, with a dollop of parsley butter on each serving.

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Comments

trigger 1 year ago said:
As usual your presentation is perfect.
dried porcini mushrooms make a wonderful earthy addition to the stock morrells are great too.
You have my five
Flagged as Beautiful

juels 1 year ago said:
Love this recipe and the picture looks beautiful!

gourmetana 1 year ago said:
This looks amazing! The photo is beautiful and the soup sounds delicious! Thanks for sharing! *5*

elgab89 1 year ago said:
Luisa, this is another proof that you are a fabulous chef! I am dying to try this.

grumblebee 1 year ago said:
Another great recipe!

This looks and sounds gorgeous. Mmmm. Love the flavour combos in this.

elgab89 12 months ago said:
************************************************
THIS RECIPE HAS WON THE FIRST PRIZE
FOR BEST SOUP - NOVEMBER 2008
*************************************************

trigger 12 months ago said:
Congratulations Luisa !

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