Mushroom with Wild Rice Soup

Name: Mushroom with Wild Rice Soup
Total time: 3600 s
Yield: 6 servings
Cuisine: American
Ingredients: 4 cups water; 1 tsp salt; 1/4 tsp baking soda; 1 tsp thyme; 1 bay leaf; 1 clove garlic, smashed; 1 cup wild rice; 4 Tbsp fat or oil; 1 onion, diced; 1 lb cremini mushrooms, rinsed and sliced; 4 cloves garlic, minced; 1 Tbsp tomato paste; 1 tsp salt; 1/2 oz dried shiitake or porcini (about 1/2 loosely pack cup); 1 Tbsp paprika; 3/4 cup sherry or brandy; 4 cups chicken stock; 1 Tbsp soy sauce; 1/4 cup corn starch; 1/2 cup cream; 2 green onions, slices; 1 tsp lemon zest (optional)

Lance Wilson @lance_wilson

Nyack, NY

This mushroom soup is rich and filling. Earthy wild rice compliments the deep mushroom flavor that's from the combination of seared mushrooms and mushroom powder. Use full wild rice instead of "wild rice blends." I've used a pressure cooker to speed up the rice step, but you could simmer the rice covered for one hour instead. If you buy dried mushrooms, you'll need a spice/coffee grinder. Otherwise, you can buy pre-powdered mushrooms.

Lance Wilson @lance_wilson

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Ingredients

1 hour

6 servings

4 cupswater
1 tspsalt
1/4 tspbaking soda
1 tspthyme
1bay leaf
1 clovegarlic, smashed
1 cupwild rice
4 Tbspfat or oil
1onion, diced
1 lbcremini mushrooms, rinsed and sliced
4 clovesgarlic, minced
1 Tbsptomato paste
1 tspsalt
1/2 ozdried shiitake or porcini (about 1/2 loosely pack cup)
1 Tbsppaprika
3/4 cupsherry or brandy
4 cupschicken stock
1 Tbspsoy sauce
1/4 cupcorn starch
1/2 cupcream
2green onions, slices
1 tsplemon zest (optional)

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Steps

1 hour

1

In the pressure cooker combine the water, salt, baking soda, thyme, bay and garlic and bring to a boil.
2

Add the rice.
3

Pressure cook at high pressure for 30 min.
4

Heat the fat in a heavy pot over high heat. Add the diced onion.
5

Begin roughly dicing the mushrooms and add to the pot as you cut them. They will release their liquid as they cook.
6

Weigh your dried mushrooms out if you have a scale.
7

Grind the dried mushrooms in a spice grinder
8

Continue cooking the mushrooms on high heat until the majority of liquid is reduced (10-15 min). Add the garlic and tomato paste.
9

Continue cooking until a light fond begins to develop on the bottom of the pan (4-5 min).
10

Add the dried mushroom powder, and paprika to further dehydrate the mixture.
11

Reduce heat to medium and continue cooking until a dark fond develops (2-3 min).
12

Deglaze the pan with the sherry.
13

Add the stock and the soy sauce to the pot.
14

By this time the rice should be finishing. Instant pressure release the rice.
15

Drain the rice reserving the liquid. Set the rice aside and add enough water to the strained liquid to make 3 cups. Add the liquid to the soup.
16

Bring the soup to a low boil and cook 20 min uncovered.
17

Mix the starch with 1/4 cup of water. Add it to the soup and simmer 2 min until thickened.
18

Season/taste for salt and pepper. You might be surprised how much salt this soup can take. Add the cream and rice and heat through. Add the green onion, and lemon zest and serve.