Wild Rice and Wild Mushroom Soup

Anita really enjoyed this soup. It has a really good wild mushroom flavor. Makes me want to make a wild mushroom risotto. Well, it makes me want to ask Anita to make a wild mushroom risotto. Lots of work goes into a risotto. This soup, on the other hand, was easy to make!


I found this recipe in a Williams-Sonoma Seasonal Celebration Autumn cookbook I found at Webb's antique mall. The set of 4 was written by Joanne Weir. I think I got all 4 for like $6 or something like that. What a steal.

Makes: 6 servings
Prep time: 10 minutes
Cook time: 1 hour 45 minutes
Printable Recipe

Ingredients:

• 1/2 cup wild rice
• 3 cups boiling water
• 1/2 t salt, plus more to taste
• 1/2 oz dried wild mushrooms (get a variety)
• 2 T unsalted butter
• 1 yellow onion, chopped
• 1 stalk celery, chopped
• 1/2 cup dry white wine (can sub chicken or veggie stock)
• 3/4 pound fresh button mushrooms, cleaned and sliced
• 3 cups chicken (or veggie) stock
• 1/2 cup heavy cream
• 1 T fresh parsley, chopped

1. Rinse and drain the wild rice several times. Place in a saucepan and add 2 cups of water and 1/2 t salt. Place over high heat and bring to boil. Reduce heat to low, cover and cook for 40 minutes. Remove from heat.

2. Meanwhile, place the dried mushrooms in a bowl and add 1 cup boiling water. Let stand for 30 minutes and drain, reserving the liquid. Strain the liquid through a cheesecloth.

3. In a soup pot, melt the butter. Add onion and celery and sauté until soft. Raise heat to high and add wine and reduce to 2 tablespoons.

4. Lower heat to medium and add all of the mushrooms. Sauté, stirring occassionally, until the mushrooms wilt, about 15 minutes.

5. Raise heat to high and add the stock and reserved mushroom liquid. Reduce to medium heat and cook uncovered until mushrooms are very soft, about 20 minutes.

6. Add the rice and cream and simmer for 5 minutes. Season.

7. Serve in bowls and garnish with parsley.