Wild Rice and Mushroom Soup

From Jackie Dulen Rodriguez
Adapted from The Balthazar Cookbook

This mushroom soup from Balthazar restaurant in New York was a revelation–so mushroomy! Although it doesn’t shout immigrant history, I’ve found that mushrooms bridge a lot of cuisines and regions, from Russia to Mexico. I added wild rice to tie it into our Midwestern identity since it only grows in this part of the world and as a nod to Native Americans.

If you use vegetable broth and no cream or butter, it’s vegan, but of course you can garnish with sour cream and bacon, etc.
For the wild rice, just prepare as directed on the package and add to the soup before serving. I used one cup, uncooked.

Ingredients

1 ounce dried mushrooms (porcini, morels, or shitakes)
1/2 cup olive oil
2 sprigs of rosemary
4 sprigs of sage
1 large yellow onion, peeled and thinly sliced
3 garlic cloves, peeled and thinly sliced
1 1/2 teaspoons salt
1/4 tsp freshly ground white pepper
1 pound white button mushrooms, cleaned and thinly sliced
1 pound shitake mushrooms stemmed, cleaned and thinly sliced
6 cups chicken stock or water
1 cup heavy cream
2 tablespoons unsalted butter

Preparation

Soak the dry mushrooms in 1 cup of warm water for 20 to 30 minutes, until plump.

Strain the soaking liquid through a coffee filter to remove grit and reserve, along with the reconstituted mushrooms, until needed.

Heat the olive oil in a large pot over a medium flame. Bundle the rosemary and sage together and tie with kitchen twine. When the oil is hot, add the herb bundle and sizzle for a few minutes on both sides to infuse the oil.

Add the onion, garlic, salt, and pepper and cook for 5 minutes, until the onion is soft and translucent but not brown.

Turn the flame to high and add the white mushrooms and shitakes.

Cook for 10 minutes, during which the mushrooms will give off their liquid (which should evaporate quickly due to the high heat) and deflate significantly. Stir occasionally.

Add the chicken stock and the dried mushrooms along with the soaking water.

Simmer for 30 minutes. Remove the herbs, then add the cream and butter. Working in batches, puree the soup in a blender until smooth. Return to the pot and keep at a very low simmer until ready to serve.

Jackie Dulen Rodriguez is an information specialist with the Arlington Heights Memorial Library.

Posted: Tuesday Jan 24,2017 08:49 PM In Soup Recipes