Mushroom and Wild Rice Soup
Ingredients
- 4 cups mushroom stock
- 2 cups white wine
- 1 cup wild rice
- 4 tablespoons olive oil
- 2 tablespoons butter
- 1 large onion diced
- 1 pound shitake mushrooms
- 1/4 cup flour
- 1 cup cream
- 1/4 teaspoon dried thyme
- a few gratings fresh nutmeg
- to taste salt
- to taste pepper
Instructions
- Bring stock and wine to boil in a pot. Stir in wild rice. Simmer covered until rice begins to split (about 45 minutes).
- Heat olive oil and butter in large Dutch oven (if you don’t have a dutch oven, you can do this part in a large cast iron skillet and add it to the stock and wine instead of the other way around).
- Saute onion in olive oil and butter about five minutes. Add mushrooms for 10 more minutes, stirring frequently.
- When mushrooms and onions are done, sprinkle the flour over the mixture and then gradually add the cream. Add salt, pepper, thyme and nutmeg.
- Pour stock, wine and rice mixture into Dutch oven. Stir and simmer for about 20 minutes. Serve immediately.
