This velvety, nutty-textured soup tastes almost too rich to be meatless, but it is! For a slightly thinner, dairy-free version, replace butter with additional olive oil and replace cream with almond, rice or soy milk.
- Portion size 6 servings
- Credits : Canadian Living Magazine: November 2010
- 1 pkg (1/2 oz/14 g) dried porcini mushroom
- 1 cup boiling water
- 2 tablespoons butter
- 1 tablespoon vegetable oil
- 4 cups sliced cremini mushrooms
- 3/4 teaspoons salt
- 1/4 cup brandy
- 1/4 cup vegetable broth
- 2 cups diced onions
- 2 cups diced celery
- 2 cloves garlic minced
- 1 tablespoon chopped fresh thyme
- 1/4 teaspoon pepper
- 2 cups vegetable broth
- 1 1/2 cup Cooked Wild Rice Recipe
- 1/4 cup whipping cream
MethodIn heatproof bowl, pour 1 cup (250 mL) boiling water over dried mushrooms; let stand until softened, about 30 minutes. Reserving soaking liquid, strain, discarding sediment. Chop porcinis.
In skillet, heat oil and half of the butter over medium-high heat; saute cremini and porcini mushrooms and 1/4 tsp (1 mL) of the salt until golden, about 5 minutes.
Add brandy; cook until most of the liquid is evaporated, about 1 minute.
In large saucepan, melt remaining butter over medium heat; fry onions, celery, garlic, thyme, pepper and remaining salt, stirring often, until vegetables are very soft, about 10 minutes.
Add reserved soaking liquid, broth and 2 cups (500 mL) water; bring to boil. Reduce heat and simmer, stirring occasionally, for 20 minutes. Stir in mushroom mixture; let cool slightly.
In blender, puree half of the soup; return to pan. Stir in wild rice and cream; bring to simmer over medium heat, stirring often. (Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 2 days.)
Nutritional facts Per serving: about
- Sodium 1018 mg
- Protein 5 g
- Calories 198.0
- Total fat 10 g
- Cholesterol 26 mg
- Saturated fat 5 g
- Total carbohydrate 22 g
- Iron 6.0
- Folate 18.0
- Calcium 5.0
- Vitamin A 8.0
- Vitamin C 12.0