cream of wild mushroom soup with wild rice

How To Make cream of wild mushroom soup with wild rice

• 1

  Put dried mushrooms in a bowl with 3 cups of water, leave for 20 minutes, then drain the rehydrated mushrooms, saving the mushroom water to add to soup.
• 2

  In a heavy-bottomed pan, heat butter and add the garlic, onions and celery. Saute until onions are see-through and celery is fully cooked.
• 3

  Add the rehydrated mushrooms (and fresh if desired), salt pepper and herbs. Saute for 8 minutes or so. Stir in white wine on high heat until alcohol evaporates. Stir occasionally, for about 8 minutes.
• 4

  Add saved mushroom stock from rehydrating mushrooms, cream and vegetable stock.
• 5

  Simmer for about 10 minutes on medium heat, then blend using an immersion blender to desired consistency. For thinner soup, add more cream or more water and vegetable stock. For thicker soup, add more mushrooms.
• 6

  Add cooked wild rice and chopped parsley. Let simmer for another 10 minutes. Add salt and pepper to desired taste and serve.
• 7

  Tip: Add fresh grated parmesan for richer flavor or minimal blending for chunky soup
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