Ingredients
1 pkg (14 oz) dried porcini mushrooms
1 cup (250 mL) boiling water
1 tbsp (15 mL) vegetable oil
2 tbsp (25 mL) butter
4 cups (1 L) sliced fresh cremini mushrooms
3/4 tsp (4 mL) salt
1/4 cup (50 mL) brandy or vegetable broth
2 cups (500 mL) finely chopped onions
2 cups (500 mL) finely chopped celery
2 cloves garlic, minced
1 tbsp (15 mL) chopped fresh thyme
1/4 tsp (1 mL) pepper
2 cups (500 mL) sodium-reduced chicken stock or vegetable stock
1-1/2 cups (375 mL) Cooked Wild Rice
1/4 cup (50 mL) whipping cream
Preparation
In skillet, heat oil and half of the butter over medium-high heat; saut?remini and porcini mushrooms and 1/4 tsp (1 mL) of the salt until golden, about 5 minutes. Add brandy; cook until most of the liquid is evaporated, about 1 minute. Set aside.
In large saucepan, melt remaining butter over medium heat; fry onions, celery, garlic, thyme, pepper and remaining salt, stirring often, until vegetables are very soft, about 10 minutes.
Add reserved soaking liquid, stock and 2 cups (500 mL) water; bring to boil. Reduce heat and simmer, uncovered and stirring occasionally, for 20 minutes. Stir in mushrooms; let cool slightly.
In blender, puree half of the soup; return to saucepan. Stir in wild rice and cream; bring to simmer over medium heat, stirring often. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, in airtight container until cold. Cover and refrigerate for up to 2 days.)
Servings: 6
Nutritional Info
approx. per serving
- cal199
- pro5 g
- total fat10 g
- sat. fat5 g
- carb21 g
- fibre4 g
- chol25 mg
- sodium767 m
- %RDI–
- calcium5%
- iron6%
- vit A7%
- vit C12%
- folate18%
Source: www.cbc.ca
