Wild Rice and Portobello Mushroom Soup

Harsh winters call for some serious comfort food. As the wind rages outside, I take shelter inside with a warming bowl of thick and earthy mushroom soup and a big glass of red wine. Dried porcinis and plump portobellos are here combined with some wild rice to add some extra nutty chewiness and substance. A mushroom lovers delight, serve with whole wheat olive oil biscuits for a satisfying cold weather meal.

Wild Rice and Portobello Mushroom Soup

Recipe by Lisa Turner Published on December 29, 2008 Thick, earthy, warming and comforting winter soup with meaty portobello mushrooms, nutty wild rice and rosemary Preparation: 15 minutes Cooking time: 1 hour 20 minutes Print this recipe Ingredients: 3/4 cup wild rice 2 1/2 cups vegetable stock 1 bay leaf 3/4 oz (20 g) dried porcini mushrooms 3 tablespoons butter 14 oz (400 g) portobello mushrooms, chopped 1 large onion, chopped 2 cloves garlic, minced or crushed 1 tablespoon fresh rosemary, chopped (1 1/2 teaspoons dried) 1 large potato, diced 1 cup of heavy cream 2 tablespoons dry red wine 1 teaspoon sea salt, or to taste fresh cracked black pepper to taste Instructions: Rinse the wild rice and place in a medium saucepan with 1 cup of the vegetable stock and the bay leaf. Bring to a boil, reduce the heat to low, cover, and simmer until the water is absorbed — about 30 to 40 minutes. Meanwhile, soak the dried mushrooms in hot water for 30 minutes. Drain, reserving the soaking liquid, and chop the mushrooms. Heat 1 tablespoon of the butter in a large saucepan over medium heat. Sauté the portobello mushrooms until they begin to release their liquid — about 10 minutes. Transfer to a bowl and set aside. Heat the remaining tablespoon of butter in the same pan. Sauté the onion for 10 minutes or until translucent. Add the garlic, rosemary and potato and continue to stir for another few minutes. Add the remaining vegetable stock and the reserved mushroom soaking liquid, and simmer for 15 minutes or until the potatoes are tender. Remove from heat and purée the soup with a hand blender or in a countertop blender or food processor. Return the soup to the stove, turn the heat down to low, and stir in the cream and red wine. Simmer for a few minutes, stirring constantly, then add the mushrooms and wild rice and cook gently for another few minutes. More stock can be added if you want a thinner broth. Season with salt and pepper and serve hot, garnished with rosemary leaves if desired. Makes 4 to 6 servings

Other mushroom soup recipes you are sure to enjoy:
Hungarian Mushroom Soup
Wild Mushroom Soup
Coconut Soup with Mushrooms