Wild Rice Mushroom Soup

By Molly Watson

Wild Rice & Mushroom Soup

Photo © Molly Watson

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 l
ightened up the amount of cream I'm sure they
used, and upped the total amount of mushrooms.
But the overall rich, hearty, bitter wind-fighting 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 carrots and/or celery for more vegetables). Leftover shredded chicken can be
stirred in at the end for an even heartier soup.

Don't like mushrooms? Try this Cream of Wild Rice Soupinstead!

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:

1. Boil or steam the wild rice (see how here). Set the cooked wild rice aside.
2. Meanwhile, put the dried mushrooms in a small bowl, pour 1 1/2 cups boiling water over them, and let them sit at least 30 minutes.
3. Meanwhile, melt the butter over medium-high heat in a large heavy pot. Add the onions and cook, stirring frequently, until they're soft, about 3 minutes. Increase the heat to high, add the mushrooms and salt, and cook, stirring frequently, until the mushrooms have released all of their liquid and that liquid has evaporated, about 10 minutes.
4. Meanwhile, scoop out the dried mushrooms (be sure to reserve their soaking liquid), squeezing out as much liquid from them as possible. Chop them and add them to the pot.
5. Sprinkle the vegetables with flour. Cook, stirring, until the raw flour smell disappears, about 3 minutes.
6. Add the wine, sherry, or brandy. Stir and scrape up any browned bits clinging to the pot until the liquid is mostly evaporated, about 3 minutes.
7. Add the broth and the reserved mushroom-soaking liquid. Bring the soup to a boil, reduce the heat and simmer until the flavors blend, about 15 minutes. Add the 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.
8. Add the cream. Simmer a few minutes to blend the flavors further. Serve the soup garnished with freshly ground black pepper.

Makes 4 to 6 servings Wild Rice & Mushroom Soup.