Wild Rice Mushroom Soup

By The Canadian Living Test Kitchen

35 people added this to their Recipe Box

Wild Rice Mushroom Soup
Photography by David Scott

This recipe makes 6 servings

Nutritional Info
Per serving: about	-
cal	198198 cal
pro	5 g5g pro
total fat	10 g10g total fat
sat. fat	5 g5g sat. fat
carb	22 g22g carb
fibre	4 g4g fibre
chol	26 mg26mg chol
sodium	1,018 mg1,018mg sodium
% RDI:	-
calcium	55 calcium
iron	66 iron
vit A	88 vit A
vit C	1212 vit C
folate	1818 folate

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 1pkg (1/2 oz/14 g) pkg (1/2 oz/14 g)dried porcini mushroomdried porcini mushrooms
1 cup boiling water 1 1cup cupboiling water
2 tbsp butter 2 2tbsp tbspbutter
1 tbsp vegetable oil 1 1tbsp tbspvegetable oil
4 cups sliced cremini mushrooms 4 4cups cupssliced cremini mushrooms
3/4 tsp salt 3/4 3/4tsp tspsalt
1/4 cup brandy 1/4 1/4cup cupbrandy or vegetable broth
2 cups diced onions 2 2cups cupsdiced oniononions
2 cups diced celery 2 2cups cupsdiced celery
2 cloves garlic , minced2 2cloves garlic, minced
1 tbsp chopped fresh thyme 1 1tbsp tbspchopped fresh thyme
1/4 tsp pepper 1/4 1/4tsp tsppepper
2 cups vegetable broth 2 2cups cupsvegetable broth
1-1/2 cups Cooked Wild Rice Recipe 1-1/2 1-1/2cups cupsCooked Wild Rice Recipe
1/4 cup whipping cream 1/4 1/4cup cupwhipping 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