MUSHROOM AND WILD RICE SOUP
Autumn weather and soup go hand in hand. So do wild rice and mushrooms. This soup is autumnal perfection and simple as can be.
Mushroom & Wild Rice Soup
2 Tbsp. Olive Oil, divided
1 3.5 oz. package Ernessi Farms shiitake mushrooms, stems removed and chopped
1 3.5 oz. package Ernessi Farms oyster mushrooms, stems removed and chopped
1 8 oz. package baby Portobello mushrooms, stems removed and chopped
Dash of Worcestershire sauce
1 Tbsp. butter
1 stalk celery, finely chopped
1 large carrot, peeled and finely chopped
½ small yellow onion, diced
6 cups chicken stock
1 bay leaf
1 cup wild rice
1 ½ cups half & half
2 Tbsp. cornstarch
- In a large Dutch oven, preheat one tablespoon of the oil over medium heat. Add the mushrooms and stir to coat. Cook for 2 – 3 minutes, until mushrooms begin to release their own moisture. Sprinkle with a little salt and Worcestershire and continue cooking until browned, about a minute more. Remove from pot.
- Add remaining oil and butter to pot, stir in celery, carrot, and onion and cook for 5 minutes. Stir in garlic and cook until fragrant, about 1 – 2 minutes more. Pour in stock, scraping bottom of the pan to get any tasty brown bits, and stir in bay leaf.
- Bring mixture to boil then reduce to simmer. Stir in rice and simmer, uncovered, for 30 – 40 minutes, until rice is tender.
- Stir in half & half. Remove a few tablespoons of liquid from pot and whisk in cornstarch to create a slurry. Pour back into pot, along with mushrooms. And heat for 10 minutes more for flavors to meld and soup to thicken, seasoning with salt and pepper as necessary. Remove bay leaf before serving.