Wild Rice Mushroom Soup

Wild Rice Mushroom Soup
Wild Rice Mushroom Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 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

Directions

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.)

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