Wild Rice Mushroom Soup
Wild Rice Mushroom Soup
Photography by David Scott
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 198 |
| pro | 5 g |
| total fat | 10 g |
| sat. fat | 5 g |
| carb | 22 g |
| fibre | 4 g |
| chol | 26 mg |
| sodium | 1,018 mg |
| % RDI: | - |
| calcium | 5 |
| iron | 6 |
| vit A | 8 |
| vit C | 12 |
| folate | 18 |
- Preparation time: 15 minutes Stand: 35 minutes
- Portion size: 6
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.
Ingredients
- 1 pkg (1/2 oz/14 g) 1pkg (1/2 oz/14 g)dried porcini mushroomdried porcini mushrooms
- 1 cup 1cupboiling water
- 2 tbsp 2tbspbutter
- 1 tbsp 1tbspvegetable oil
- 4 cups 4cupssliced cremini mushrooms
- 3/4 tsp 3/4tspsalt
- 1/4 cup 1/4cupbrandy or vegetable broth
- 2 cups 2cupsdiced oniononions
- 2 cups 2cupsdiced celery
- 2 2cloves garlic, minced
- 1 tbsp 1tbspchopped fresh thyme
- 1/4 tsp 1/4tsppepper
- 2 cups 2cupsvegetable broth
- 1-1/2 cups 1-1/2cupsCooked Wild Rice Recipe
- 1/4 cup 1/4cupwhipping cream
Preparation
In 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.)
Source : Canadian Living Magazine: November 2010
