Wild Rice and Mushroom Soup

Wild Rice and Mushroom Soup is a hearty and flavorful dish that brings together the nutty, chewy texture of wild rice with the earthy depth of mushrooms. This comforting soup is designed to be substantial without feeling heavy, making it a perfect choice for a satisfying meal. The combination of fresh cremini mushrooms and dried shiitakes enhances the rich umami flavor, while supporting ingredients like tomato paste, soy sauce, and dry sherry add a delightful depth to the broth. The addition of chives and lemon zest provides a refreshing touch to balance the earthiness of the soup. This recipe serves 6 to 8 people and is a delicious way to enjoy the robust flavors of wild rice and mushrooms.

SERVES 6 TO 8

INGREDIENTS:

• 4¼ cups water
• 1 sprig fresh thyme
• 1 bay leaf
• 1 whole garlic clove, peeled
• Salt and pepper to taste
• ¼ teaspoon baking soda
• 1 cup wild rice
• 4 tablespoons unsalted butter
• 1 pound cremini mushrooms, trimmed and sliced ¼ inch thick
• 1 onion, chopped fine
• 1 teaspoon tomato paste
• ⅔ cup dry sherry
• ¼ ounce dried shiitake mushrooms, finely ground using a spice grinder
• 4 cups vegetable broth
• 1 tablespoon soy sauce
• ¼ cup cornstarch
• ½ cup heavy cream
• ¼ cup minced fresh chives
• ¼ teaspoon finely grated lemon zest

INSTRUCTIONS:

1. Adjust the oven rack to the middle position and preheat the oven to 375 degrees Fahrenheit.
2. In a medium saucepan, bring 4 cups of water, thyme sprig, bay leaf, whole garlic clove, ¾ teaspoon of salt, and baking soda to a boil over high heat.
3. Add the wild rice and bring it back to a boil. Cover the saucepan, transfer it to the preheated oven, and bake until the rice is tender, which takes about 35 to 50 minutes.
4. Drain the cooked rice through a fine-mesh strainer set in a 4-cup liquid measuring cup, discarding the thyme sprig, bay leaf, and garlic. Add enough water to the reserved cooking liquid to measure 3 cups.
5. In a Dutch oven, melt the butter over high heat. Add the cremini mushrooms, chopped onion, minced garlic, tomato paste, ¾ teaspoon of salt, and 1 teaspoon of pepper. Cook, stirring occasionally, until the vegetables are browned, and a dark fond develops on the bottom of the pot, about 15 minutes.
6. Stir in the dry sherry, scraping up any browned bits, and cook until it’s nearly evaporated, approximately 2 minutes.
7. Add the ground shiitake mushrooms, reserved rice cooking liquid, vegetable broth, and soy sauce to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer until the onion and mushrooms are tender, around 20 minutes.
8. In a bowl, whisk together the cornstarch and remaining ¼ cup of water to make a slurry. Stir the cornstarch slurry into the soup and simmer until the broth thickens, which takes about 2 minutes.
9. Remove the pot from the heat, and stir in the cooked wild rice, heavy cream, minced chives, and finely grated lemon zest. Cover the pot and let the soup stand for 20 minutes to allow the flavors to meld together.
10. Season the Wild Rice and Mushroom Soup with salt and pepper to taste, and then serve.

TIPS:

• For optimal flavor, use a combination of fresh cremini mushrooms and dried shiitakes, which have a potent mushroom flavor. Grinding the dried shiitakes ensures their taste permeates the broth.
• Simmering the wild rice with baking soda reduces the cooking time and enhances its flavor. Using the rice simmering liquid as the broth infuses the soup with the unique taste of wild rice.
• To achieve a velvety texture, incorporate cornstarch into the soup. This helps thicken the broth and gives it a smooth consistency.
• For a gluten-free version of this recipe, make sure to use gluten-free soy sauce or tamari.
• Allow the soup to stand for 20 minutes after adding the rice, cream, chives, and lemon zest. This resting period allows the flavors to meld together for a more harmonious taste.

Enjoy this hearty and flavorful Wild Rice and Mushroom Soup as a nourishing meal for lunch or dinner, especially during colder days!