A Wild, Wild Rice and Mushroom Soup

Last time I made this soup I used a package of long grain and wild rice mix. This time I am upping the ante and changing the long grain rice to brown rice and adding dried Shiitakes to the Baby Bellas. Double the whole grains and double the mushroom flavor.

Easy soup with such a great flavor. When they say mushrooms have a meaty texture, this soup was never more evident of that. If you want even more mushroom flavor, grind the dried mushrooms in a spice grinder and add that to the broth. Didn't know you could make mushroom powder? I buy it by the bag (that and tomato powder) and add to omelets, soups and pasta dishes. Also great in a pizza dough. I don't blog about it because I do not like to post recipes which include hard to find ingredients. It is worth it if you choose to buy them and tightly covered, it keeps forever.

Back to the soup.....

For added mushroom flavor, save the wild rice cooking liquid to soak the mushrooms in.

Wild Mushroom and Wild Rice Soup
Makes 4 servings

* 1/2 cup dried wild mushrooms
* 1 cup sliced button mushrooms
* 1/3 cup wild rice
* 2 cups broth
* 1/2 cup cooked brown rice
* 1 cup fat-free half and half
* 2 tablespoons sherry
* 1/2 sweet onion, chopped
* 1 clove garlic, minced
* 1 bay leaf
* 1/2 teaspoon dried thyme leave
* 2 tablespoons butter, divided
* 1 tablespoon flour
* 1 tablespoon grated Parmesan

1. Heat broth in a small saucepan and cook wild rice, covered on low, for about 50 minutes or until they bloom.
2. Add dried mushrooms to wild rice and remove from heat and soak for 20 minutes. Drain through sieve, reserving liquid.
3. Saute onion, garlic and button mushrooms in butter. Add sherry and simmer to evaporate.
4. Add strained broth, bay leaf, thyme leaves, wild rice and chopped soaked mushrooms. Add additional 2 cups of broth.
5. Cover and simmer for 30 minutes. Add half and half, and salt & pepper to taste.
6. In a small bowl, mix flour with butter and pour into soup. Bring to a bubble and add grated cheese. Check for seasonings and remove bay leaf.



I garnished with seasoned rye crumbs and grated some additional Parmesan on top before serving.

Enjoy!!

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