From the blog For Love of the Table
1/4 oz. dried porcini (optional)
1 c. boiling water
4 oz. (2/3 c.) wild rice, rinsed
2 qts. chicken stock, divided
8 T. butter, divided
1 lb. mushrooms—I use Crimini & white button...but you could use whatever you like...cleaned, halved if larger than an inch across and thinly sliced
1/2 lb. Shiitake mushrooms, stems removed, caps halved if large and sliced thinly cross-wise
2/3 c. white wine
1 large or 2 small leeks—white and pale green parts only, cut in a 1/4-inch dice and rinsed in several changes of water to remove all grit
1 onion cut in a 1/4-inch dice (about 10 oz.)
2 medium ribs celery cut in a 1/4-inch dice
2 cloves garlic minced
1 T. minced fresh thyme
1/2 c. flour
2/3 c. heavy cream
Salt & pepper, to taste
Minced chives or parsley
If using dried porcini, place in a small bowl and pour the boiling water over. Let sit until rehydrated and soft...30 to 45 minutes. Lift porcini out and rinse. Mince finely and set aside. Strain the soaking liquid through a coffee filter or dampened paper towel and reserve separately.
Meanwhile, place rice in a pot with half of the stock. Bring to a simmer. Cover and simmer gently until the rice is tender, but not blown open—30 to 40 minutes. Strain and reserve the stock and rice separately.
Melt 4 T. butter in a large, wide sauté pan. Increase the heat to moderately high and add the mushrooms along with a couple of good pinches of salt. Cook stirring occasionally until the mushrooms have reduced in volume and any liquid they have given off has evaporated. The mushrooms should be tender and caramelized in places. Add the wine and reduce to a glaze. Set aside.
While the rice and mushrooms cook, melt the remaining 4 T. of butter in a stock pot over medium-low heat. Add the leeks, onions, celery, garlic and thyme along with a pinch of salt. Stir to coat the vegetables in the butter. As soon as the vegetables begin to sizzle, reduce the heat to low, cover the pot and sweat until very tender (15 to 20 minutes). Uncover. If the pan seems dry, add another tablespoon of butter. Add the flour and cook, stirring, for 2 or 3 minutes. Add the remaining quart of stock and bring to a simmer. Add the reserved mushrooms (both the sautéed and rehydrated) and the rice and porcini liquids. Simmer, with the pot half covered, for 5 to 10 minutes to allow the flavors to blend. Add the cream and the wild rice and heat through. Season to taste with salt & pepper. Serve garnished with minced chives or parsley if you like. Makes a scant 3 quarts soup.
Note: To make a hearty chicken variation, omit the shiitake mushrooms and leeks, increase the butter the onion and celery are cooked in to 6 T. and the flour to 3/4 cups. Add 2 cups of diced or shredded cooked chicken when you add the wild rice.
http://www.forloveofthetable.com/2014/01/cream-of-mushroom-wild-rice-soup.html
As published on forloveofthetable.com
Unless otherwise noted, all content and photos © 2010-2021 Paige Vandegrift, All Rights Reserved