Wild Rice and Morel Mushroom Soup
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.
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.
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
