California Farm Wild Rice Mushroom Soup
To appreciate the special flavors that native wild rice brings, make the mushroom soup you are familiar with, add only the steamed wild rice and simmer the flavors together. Here is my soup recipe of dried shiitake mushrooms with native wild rice. The wild rice is from the local Wild Rice Cooperative in the hight mountain lakes nearby.
California Farm Wild Rice Mushroom Soup
To appreciate the special flavors that native wild rice brings, make the mushroom soup you are familiar with, add only the steamed wild rice and simmer the flavors together. Here is my soup recipe of dried shiitake mushrooms with native wild rice. The wild rice is from the local Wild Rice Cooperative in the hight mountain lakes nearby.
Cooking Instructions
- 1
Rinse wild rice in sieve under cold water, drain. Bring to boil in cup of water in cast iron sauce pan, turn down to simmer, lid on, simmer till water has evaporated, about 45 minutes.
- 2
Cover 1 cup dried shiitake mushrooms, 1 ounce, with 2 cups boiling water, soak 45 minutes, makes 2 cups of mushrooms, cut in pieces. In cast iron skillet, melt Tbs ghee or butter, carmelize chopped shallot and cut up mushrooms, 30 minutes.
- 3
Boil left over mushroom water to make chicken broth with a chicken bouillion cube, add to mushrooms in skillet. Douse with one cup of coconut cream or daily cream. Once cooled, turn to smooth puree in food processor.
- 4
Pour creamed mushrooms into cast iron dutch oven, add steamed rice, add second cup of cream, simmer 2 hours with lid on. Add corn starch dissolved in cold water, bring to boil. Serve with fresh green onion garnish.
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