Anyone who has ever tried our Wild Mushroom Soup with Wild Rice has been blown away by the strength and complexity of the flavour! This is largely due to the fact that unlike other ‘wild’ or ‘gourmet’ mushroom mixes, our wild mushroom mix features 7 different varieties of wild-harvested mushrooms, and no cultivated varieties. We feature this incredible soup at our booth at the Vancouver Christmas Market every winter, with people returning for more year after year! This recipe is easy to make and sure to please!
Ingredients:
- 4 tb butter
- 3 cloves of garlic
- 1 onion
- 1 celery stalk
- 1 fresh rosemary stalk or herb of your choice
- 14 - 20g WCWF Dried Wild Mushroom Mix
- 1 cup cooked WCWF Wild Rice
- 4 tsp vegetable stock powder
- ½ cup white wine (optional)
- 3 cups water (to rehydrate mushrooms)
- 1 cup heavy cream, 1 cup half-and-half cream
- Salt and pepper to taste
Directions:
- Boil wild rice for 50-55 minutes until fully cooked
- Place dried wild mushrooms in a bowl of lukewarm water, and soak for 15-20 minutes to rehydrate, saving the water used to soak the mushrooms to add to the soup base
- While the rice is cooking, heat butter in a heavy-bottomed pan and add the crushed garlic, chopped onions and celery
- Sauté until onions are see-through and celery is fully cooked
- Add the rehydrated mushrooms (for less texture, the rehydrated mushrooms can be run through a blender for 20 secs), salt, pepper and fresh rosemary, sauté for 8 -10 mins
- Add the water used to rehydrate the mushrooms, cream and 4 teaspoons vegetable stock.
- Simmer for 10 – 12 mins on medium heat, stirring occasionally
- Add cooked wild rice, and simmer for another 10 mins
