Wild Rice and Bolete Soup
A little cream goes a long way in this earthy, comforting soup. Enjoy–it’s even better the next day!
by Vernetta McGuire
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Boletus edulis. © Darvin DeShazer (from mushroomobserver.org)
Objective:
Soup
Total Time:
About 2 hours
Yield:
Serves 8
Suggested Mushrooms:
- Black trumpet / black chanterelle (Craterellus atrocinereus, Craterellus calicornucopioides, Craterellus cinereus)
- Porcini (Boletus edulis, Boletus regineus, Boletus rex-veris)
- Portabello, champignon, cremini, button (Agaricus bisporus)
Ingredients
3/4 cup whole grain wild rice
1 tbsp. salt
1 oz. dried boletes (or 3/4 oz. dried boletes and 1/4 oz. dried Craterellus)
5 tbsp. softened butter, divided
4 oz pancetta, finely chopped (or quality bacon)
8 oz. fresh Agaricus bisporus (e.g., buttons), finely chopped
1 leek (cut in half, rinse, and thinly slice both the white and light green parts)
2 tbsp. flour
1/2 cup dry white wine
4 cups reduced-sodium chicken or vegetable broth
3 tbsp. minced flat-leaf parsley
1/2 tsp. freshly ground black pepper
2/3 cup heavy whipping cream
Method
Prepare the Rice
Combine the wild rice, salt, and 8 cups of water in a medium pot.
Bring to a boil, lower heat and then simmer until the rice is tender (about 45 minutes).
Drain and set aside.
Prepare the Soup Base
While the rice is cooking, put the dried mushrooms in a small bowl, and pour in 1 1/2 cups boiling water. Allow the mushrooms to soften (about 15 minutes).
Meanwhile, in a large pot, cook 1 tbsp. butter and the pancetta over medium-high heat until the meat renders some of its fat and turns a lighter pink.
Add the A. bisporus and leeks to the pot. Cook, stirring occasionally, until the mushrooms give off their liquid (about 10 minutes).
Lift the softened boletes from their liquid with a slotted spoon and set the liquid aside (reserve it to use later).
Chop the boletes finely, and add them to the mushroom and pancetta mixture.
Sprinkle the mixture with flour and continue to cook, stirring constantly until the flour starts to stick to the bottom of the pot (scrape it up as much as possible while stirring).
Add wine and chicken (or veggie) broth to the pot.
Strain or slowly pour the reserved bolete liquid into the pot (leaving any grit behind).
Bring to this soup base to a boil, then lower heat to maintain a steady simmer (cook another 15 minutes).
Prepare the Parsley Butter
Shortly before serving, combine the remaining 4 tbsp. butter, the parsley, and the pepper. Set this aside.
Finish and Serve
Add the prepared wild rice to the soup base, and cook for 10 minutes.
Stir in cream and cook for about a minute until the soup is hot again.
As you pour each bowl, add dollop of the parsley butter on top!
Note: Vernetta adapted this from a recipe she found in Sunset Magazine.