California Farm Wild Rice Mushroom Soup

Name: California Farm Wild Rice Mushroom Soup
Total time: 10800 s
Yield: 2 people, 4 bowls
Cuisine: American
Ingredients: 1/2 cup dry wild rice, makes a full cup when cooked; 2 Cups boiling water; 2 Cups cream, coconut or dairy; 1 cup dried shiitake mushrooms, makes 2 cups after soaking; 1 chicken bouillion cube; 1 chopped shallot; 1 Tbs ghee or coconut butter; 1 Tbs cornstarch dissolved in 2 Tbs cold water; Salt, pepper, maple syrup served at the table; Garnish with chopped green onion

Hobby Horseman @HobbyHorseman

California, United States

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.

Hobby Horseman @HobbyHorseman

California, United States

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Ingredients

3 hours

2 people, 4 bowls

1/2 cupdry wild rice, makes a full cup when cooked
2 Cupsboiling water
2 Cupscream, coconut or dairy
1 cupdried shiitake mushrooms, makes 2 cups after soaking
1chicken bouillion cube
1chopped shallot
1 Tbsghee or coconut butter
1 Tbscornstarch dissolved in 2 Tbs cold water
Salt, pepper, maple syrup served at the table
Garnish with chopped green onion
Equipment: cast iron sauce pan with lid, cast iron dutch oven with lid, food processor
Cost: native wild rice $2, mushrooms $1.50, cream and other $3, $1.75 per bowl

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Steps

3 hours

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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Hobby Horseman @HobbyHorseman

on July 04, 2023 00:45

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.