By: Chef Laura Bonicelli
The hearty combination of wild rice and mushrooms laced with sherry creates a comforting, satisfying, flavorful soup.
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about Wild Rice Mushroom Soup
Wild Rice isn’t rice. It’s a semi-aquatic grass grown mainly in the Great Lakes region of the United States. But, it’s called “rice” because of its shape. We, here in Minnesota, are very proud of our wild rice production in the northern part of our state. The rice harvests in late August to mid-September. When I can, I buy hand-harvested wild rice and not the patty-grown rice, which actually isn’t “wild” at all. Wild rice is rich in magnesium, manganese, phosphorus, zinc, copper, niacin, fiber, and folate and is higher in protein than actual rice. The nutty flavor and chewy texture are perfect in Wild Rice Mushroom Soup.
I use white mushrooms in my Wild Rice Mushroom soup. But, frequently, I’ll pick up some dried porcini or morels, rehydrate them, sauté them in butter and olive oil and serve them on top with the almonds. The more mushrooms, the better!
putting Wild Rice Mushroom Soup together
The base of this Wild Rice Mushroom Soup begins with a roux. The most critical step in the entire recipe is cooking the rawness out of the flour. The flour takes on a nutty flavor and color as it cooks and adds rich creaminess as it thickens the soup. If it’s not cooked long enough, you can taste, well, raw flour. The soup will still thicken, but that flavor will be dominant.
The shredded carrot sweetens things up a bit in this Wild Rice Mushroom Soup, plus they add to the texture with a bit of color. The last little addition of sherry adds complexity to the flavor.
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Step by Step Instructions
Wild Rice Mushoom Soup
Ingredients
- 5 tablespoons butter
- 1/4 cup minced yellow onion
- 8 ounces minced white mushrooms
- 1/4 cup sherry
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- 1/2 cup flour
- 3 cups chicken stock
- 2 cups cooked wild rice
- 1/2 cup shredded carrot
- 1 teaspoon Kosher salt
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- 1/2 cup half and half
- 2 tablespoons sherry
=====
- 1/4 cup blanched slivered almonds for garnish
Instructions
- Melt the butter in a 4-quart saucepan over medium heat. Sauté the onion for 2 minutes and add the mushrooms. Cook until the mushrooms are browning and giving off their liquid, about 10 minutes. Add the sherry to the mushroom mixture.
- Using a wooden spoon, stir in the flour and cook for 2 minutes, stirring constantly to cook the rawness out of the flour and coat the mushrooms. Gradually stir in the stock, stirring constantly. Bring the mixture to a boil and continue to stir for 1 minute.
- Stir in the wild rice, carrots, and salt. Simmer for 5 minutes.
- Stir in the half-and-half and the 2 tablespoons of sherry. Bring the soup back to a boil; stir until heated.
- Remove from the heat and serve. Garnish with almonds, if desired.
Nutrition
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