This is about the best mushroom soup I've ever tasted. I'm sure you'll all like it, except all you mushroom haters.
Mushroom and Wild Rice Soup
½ t. coarse salt, plus more for seasoning
½ c. wild rice
3 t. olive oil
1-1/4 lbs assorted mushrooms, such as button, cremini, shitake (stems removed), and chanterelle, sliced into bite-size pieces
1 T. unsalted butter
3 leeks (white and pale green parts only), quartered lengthwise and thinly sliced
1 T. Porcini powder (in a spice mill or coffer grinder, pulse 1 ounce dried porcini mushrooms to a fine powder)
½ c. sherry or Madeira
3 T. soy sauce
6 c. chicken stock
2 T. heavy cream
1 T. finely chopped fresh flat-leaf parsley
- In a small saucepan, bring 1 cup water to a boil. Add salt and wild rice. Cover; reduce heat to medium-low. Cook until tender, 45 – 50 minutes. Drain; set aside.
- In a large saucepan, heat half the oil over medium-high heat. Add half the mushrooms, season with salt and pepper. Cook until browned and tender, about 7 minutes, transfer to bowl. Repeat with remaining oil and mushrooms.
- Reduce heat to medium-low. Melt butter; add leeks. Cook, stirring, until softened, about 5 minutes. Stir in mushroom power; cook 1 minute. Add sherry and soy sauce; cook 1 minute more.
- Add stock to pot; bring to a boil over medium-high heat. Add mushrooms; return to a boil. Reduce heat to medium; cook 20 minutes. Stir in wild rice, cream, and parsley; adjust seasoning, and serve.
My modifications –
Regular salt in wild rice and I don’t use extra salt on the mushrooms. I use regular salted butter.
I use twice as much oil to cook the mushrooms and use more like 1-1/2 lbs of mushrooms.
Enjoy!
Susan Lalor
