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Wild Rice Mushroom Soup

By The Canadian Living Test Kitchen

Tested till perfect

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Wild Rice Mushroom Soup

Wild Rice Mushroom Soup
Photography by David Scott

This recipe makes 6 servings

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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

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) dried porcini mushrooms
  • 1 cup boiling water
  • 2 tbsp butter
  • 1 tbsp vegetable oil
  • 4 cups sliced cremini mushrooms
  • 3/4 tsp salt
  • 1/4 cup brandy or vegetable broth
  • 2 cups diced onions
  • 2 cups diced celery
  • 2 cloves garlic, minced
  • 1 tbsp chopped fresh thyme
  • 1/4 tsp pepper
  • 2 cups vegetable broth
  • 1-1/2 cups Cooked Wild Rice Recipe
  • 1/4 cup whipping 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

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