Mushroom & Wild Rice Soup
- 8 oz. (2 sticks) unsalted butter *
- 1 lg onion, chopped
- 2 lb. assorted fresh mushrooms, sliced (we like at least half to be baby bellas)
- 4 c. (1 32oz box) chicken stock
- 1 c. (dry) wild rice, rinsed and pre-cooked
- 1 pt. half & half
- 1 tsp nutmeg
- 2 Tbsp. fresh parsley, chopped
- salt & pepper to taste
- cornstarch, arrowroot, etc. for thickening
- Melt butter in a large stock pot over low heat until foaming. Add onion and sauté until translucent. Add mushrooms and cook for 5 minutes on medium-low heat, stirring frequently. Season with salt and pepper. Add stock and bring to a boil.
- Reduce heat and simmer for 45 minutes, stirring occasionally. While soup is simmering, cook 1 c. (dry) wild rice and drain; a rice cooker or similar is very helpful here.
- Add rice to soup and heat through.
- Check seasonings; you'll probably need to add salt, since we use stock instead of broth, but don't go crazy with it, as you can correct it at the end.
- Make a slurry of your thickening agent (start with about 1 Tbsp. cornstarch in 3 Tbsp. water) and add slowly to soup. Allow to simmer 5-10 minutes to thicken. Add more thickener as desired.
- Stir in half & half and nutmeg. Correct seasonings.
- Sprinkle with parsley before serving.
* We have successfully reduced the butter to 4 oz. (1 c.); the soup seems to taste about the same, but it requires more care to keep the onions and mushrooms stirred thoroughly while sautéeing.