Wild Rice Mushroom Soup



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


In heatproof bowl, pour 1 cup (250 mL) boiling water over dried mushrooms; let stand until softened, about 30 minutes. Reserving soaking liquid, strain, discarding sediment.

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

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