Wild Rice and Morel Mushroom Soup
[et_pb_section fb_built=”1″ _builder_version=”3.22″][et_pb_row _builder_version=”3.25″ background_size=”initial” background_position=”top_left” background_repeat=”repeat”][et_pb_column type=”4_4″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_image src=”https://salishmushrooms.com/wp-content/uploads/2021/05/morel-wild-rice-soup-2.jpg” title_text=”IMG_4423″ _builder_version=”4.9.0″ _module_preset=”default”][/et_pb_image][et_pb_text _builder_version=”4.9.0″ background_size=”initial” background_position=”top_left” background_repeat=”repeat”]
This wild rice and mushroom soup is simple yet elegant, and very capable of impressing yourself and any dinner guest. When making this soup, not only did I use morels, but I also added some baby Bellas, as well as some rehydrated truffles that I’ve been saving. Soups are a great dish for having a mix of different mushrooms, as long as you are absolutely confident in your ability to identify mushrooms being safe for consumption!
With just a few top tier ingredients, you too can be on your way to creating a savory meal, and look forward to having leftovers if it isn’t eaten up in one evening by your loved ones.
[/et_pb_text][/et_pb_column][/et_pb_row][et_pb_row column_structure=”1_2,1_2″ _builder_version=”4.9.0″ _module_preset=”default”][et_pb_column type=”1_2″ _builder_version=”4.9.0″ _module_preset=”default”][et_pb_text _builder_version=”4.9.0″ _module_preset=”default”]
Since the wild rice needed to cook 30-45 minutes, I started that first. When making this soup I was very impressed by the taste of Lundberg’s wild blend of rice. Not only did it add beautiful color to the dish, but it tasted great as well! I absolutely recommend this brand if you are able to find it at a nearby store.
[/et_pb_text][/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.9.0″ _module_preset=”default”][et_pb_image src=”https://salishmushrooms.com/wp-content/uploads/2021/05/IMG_4290-229×300.jpg” title_text=”IMG_4290″ align=”right” admin_label=”Image” _builder_version=”4.9.0″ _module_preset=”default”][/et_pb_image][/et_pb_column][/et_pb_row][et_pb_row _builder_version=”4.9.0″ _module_preset=”default”][et_pb_column type=”4_4″ _builder_version=”4.9.0″ _module_preset=”default”][et_pb_text _builder_version=”4.9.0″ _module_preset=”default”]
As the rice cooked, I gathered my spices, and sautéed onions and celery, followed by my sliced mushrooms. I let the wine cook down with the spices, then added my mix of beef and mushroom broth. I love the taste of fish oil in soups, but it can be overwhelming if too much is added. I always say that baking is science, and cooking is an art. Add as much or as little spices and liquids to this soup to get it tasting to your liking. I topped off with coconut cream, and enjoyed a full bowl of my wonderful mushroom soup!
Ingredients
- 2 cups mushrooms (can be a combination of morels, bella, or other)
- 1/4 cup wild rice, dry
- 2 tablespoon high heat oil (I used bacon fat)
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1 clove minced garlic
- 1/4 teaspoon salt
- pinch of black pepper
- pinch of allspice
- 2 cups broth (can be mushroom, beef, or a mix of the two)
- fish sauce
- coconut amino or soy sauce
- 2 tablespoons red wine
- 1/2 cup heavy cream or coconut cream
Instructions
- Prepare your rice as instructed on package
- While rice is cooking, heat your oil in a pan.
- Sauté onions and celery until translucent, around 6 minutes.
- Slice your mushrooms, and add to sauté pan.
- Add garlic, salt, pepper, allspice, and red wine to pan.
- Cook for an additional 6 minutes, stirring occasionally.
- Add cooked wild rice, broth, a few drops of fish sauce (to taste) and a small splash
of coconut amino or soy sauce (to taste).
- Bring to a boil, then simmer for about 12 minutes.
- Add cream, remove from heat, and serve.
Serves 3-4
*This soup can be frozen if prepared without adding cream. After thawing, reheat, add cream, then serve.
Birdi Nagy – May 25 2021
[/et_pb_text][/et_pb_column][/et_pb_row][/et_pb_section]
