Wild Rice and Portobello Mushroom SoupOther mushroom soup recipes you are sure to enjoy:
3/4 cups of wild rice
1 bay leaf
2 1/2 cups of vegetable stock
2 tablespoons of butter
397 grams of portobello mushrooms, chopped
20 grams of dried porcini mushrooms
1 tablespoon of olive oil
1 large onion, chopped
2 cloves of garlic, minced
1 tablespoon of fresh rosemary, chopped (or 1 1/2 teaspoons of dried rosemary)
1 large potato, diced
1 teaspoon of sea salt
freshly cracked black pepper
generous cup of heavy cream
2 tablespoons of red wine
Rinse the wild rice and place in a medium saucepan with a cup of the stock and the bay leaf. Bring to a boil, reduce the heat to low, cover and simmer until the water is absorbed - roughly 30 - 40 minutes.
Soak the dried mushrooms in hot water for 30 minutes. Drain, reserving the soaking liquid, and chop the soaked mushrooms.
Heat 1 tablespoon of the butter in a large pot over medium heat. Saute the portobello mushrooms until they begin to release their liquid - roughly 10 minutes. Transfer to a bowl and set aside.
Heat the remaining tablespoon of butter in the same pot. Saute the onion for 10 minutes or until translucent. Add the garlic, rosemary and potato and stir and fry for another few minutes.
Add the remaining stock, reserved mushroom soaking liquid and simmer until the potatoes are tender. Puree the soup with a hand blender or in a blender or food processor. Add the cream, salt, black pepper and red wine. Stir to combine over low heat.
Add the mushrooms and wild rice and cook gently for another few minutes. More stock can be added if you want a thinner broth. Serve hot and garnish with rosemary sprigs if desired.
Yields roughly 4 large servings.
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