Mushroom and Wild Rice Soup

Name: Mushroom and Wild Rice Soup
Yield: serves 8 to 10
Ingredients: 1 ounce dried porcini mushrooms; 1/2 teaspoon coarse salt, plus more for seasoning; 1/2 cup wild rice; 1 tablespoon olive oil; 1 1/4 pounds assorted mushrooms, such as button, cremini, shiitake (stems removed), and chanterelle, sliced into bite-size pieces; Freshly ground pepper; 1 tablespoon unsalted butter; 3 leeks (white and pale-green parts only), quartered lengthwise and thinly sliced; 1/2 cup sherry or Madeira; 3 tablespoons soy sauce; 6 cups homemade or low-sodium store-bought chicken stock; 2 tablespoons heavy cream; 1 tablespoon finely chopped fresh flat-leaf parsley

January 26, 2012

Recipe information

Yield
serves 8 to 10

Ingredients

1 ounce dried porcini mushrooms

1/2 teaspoon coarse salt, plus more for seasoning

1/2 cup wild rice

1 tablespoon olive oil

1 1/4 pounds assorted mushrooms, such as button, cremini, shiitake (stems removed), and chanterelle, sliced into bite-size pieces

Freshly ground pepper

1 tablespoon unsalted butter

3 leeks (white and pale-green parts only), quartered lengthwise and thinly sliced

1/2 cup sherry or Madeira

3 tablespoons soy sauce

6 cups homemade or low-sodium store-bought chicken stock

2 tablespoons heavy cream

1 tablespoon finely chopped fresh flat-leaf parsley

Preparation

Step 1
In a spice mill or coffee grinder, pulse the porcini to a fine powder. Set aside.
Step 2
In a small saucepan, bring 1 cup water to a boil. Add the salt and wild rice. Cover; reduce heat to medium-low. Cook until tender, 45 to 50 minutes. Drain; set aside.
Step 3
In a large saucepan, heat half the oil over medium-high heat. Add half the mushrooms; season with salt and pepper. Cook until browned and tender, about 7 minutes; transfer to a bowl. Repeat with the remaining oil and mushrooms.
Step 4
Reduce heat to medium-low. Melt the butter; add the leeks. Cook, stirring, until softened, about 5 minutes. Stir in the mushroom powder; cook 1 minute. Add the sherry and soy sauce; cook 1 minute more.
Step 5
Add the stock to the pot; bring to a boil over medium-high heat. Add the mushrooms; return to a boil. Reduce heat to medium; cook 20 minutes. Stir in the wild rice, cream, and parsley; adjust seasoning, and serve.

The cookbook cover with a blue background and fine typeface.

Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.

TagsSoup Soup/Stew Porcini Mushroom Mushroom Vegetable Crimini Mushroom Button Mushroom Shiitake Mushroom Chanterelle Mushroom Wild Rice Rice Rice & Grains Main Dinner Nut Free Easy Saute Simmer Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Recipe notes