Wild Rice Mushroom Soup
- 1 pkg (14 oz) dried porcini mushrooms
- 1 tbsp vegetable oil
- 2 tbsp butter
- 4 cups sliced fresh cremini mushrooms
- 3/4 tsp salt
- 1/4 cup brandy
- 2 cups finely chopped onions
- 2 cups finely chopped celery
- 2 cloves garlic, minced
- 1 tbsp chopped fresh thyme (or 1 tsp/5 mL dired)
- 1/4 tsp pepper
- 2 cups sodium-reduced chicken stock or vegetable stock
- 1-1/2 cups Cooked Wild Rice Recipe
- 1/4 cup whipping cream
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.
In skillet, heat oil and half of the butter over medium-high heat; saut?remini and porcini mushrooms and 1/4 tsp of the salt until golden, about 5 minutes. Add brandy; cook until most of the liquid is evaporated, about 1 minute. Set aside.
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, stock and 2 cups (500 mL) water; bring to boil. Reduce heat and simmer, uncovered and stirring occasionally, for 20 minutes. Stir in mushrooms; let cool slightly.
In blender, pour half of the soup; return to saucepan. Stir in wild rice and cream; bring to simmer over medium heat, stirring often. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, in airtight container until cold. Cover and refrigerate for up to 2 days.)