Ingredients
For the Wild Rice:
- 1 teaspoon salt
- 1 fresh thyme sprig
- 1 clove garlic, peeled and cut in half
- 6 cups water
- 1 cup wild rice or wild rice blend (6 ounces)
For the Soup:
- 1 ounce dried porcini mushrooms
- 1 tablespoon unsalted butter
- 2 tablespoons olive oil
- 12 ounces small fresh mushrooms, sliced (cleaned of dirt, tough stems removed)
- 2 large shallots, diced (or 1 small leek)
- 1 clove garlic, minced
- 1 teaspoon tomato paste
- 2 tablespoons all-purpose flour
- 1 cup dry white wine (8 ounces)
- 4 cups low-sodium vegetable broth or stock (32 ounces)
- ½ cup heavy cream (4 ounces)
- 1 tablespoon soy sauce
For the Parsley Butter:
- 4 tablespoons unsalted butter, softened
- 3 tablespoons parsley leaves, chopped
- 1 teaspoon fresh ground black pepper
- ¼ teaspoon sea salt
Instructions
- Prepare the Wild Rice: In a medium heavy-bottom saucepan, combine salt, thyme sprig, halved garlic clove, and 6 cups of cold water. Bring to a boil and add the wild rice. Reduce heat to medium-low, maintaining a steady boil. Cover and cook until rice is almost tender, approximately 35 to 40 minutes. Remove and discard the thyme stems and garlic, then drain the rice through a fine mesh strainer. Cover to keep warm and set aside.
- Soften the Porcini Mushrooms: Place dried porcini mushrooms in a 2-cup heat-proof measuring cup. Pour 1½ cups boiling water over them, stir, and let soak for about 15 minutes. Remove the porcini with a slotted spoon, reserving the soaking liquid. Chop the soaked porcini and set aside.
- Brown the Fresh Mushrooms: In a large soup pot or Dutch oven, melt 1 tablespoon butter and 2 tablespoons olive oil over medium-high heat. Add sliced fresh mushrooms and stir to coat, spreading them out to cover the bottom of the pot (not all will touch the bottom). Cook undisturbed until moisture releases, evaporates, and mushrooms turn deep golden brown, about 8 to 10 minutes. Stir and continue cooking until crusty browned bits form on the bottom, about 10 more minutes.
- Sauté Aromatics and Tomato Paste: Add diced shallots, minced garlic, and tomato paste to mushrooms. Cook, stirring constantly, until garlic is fragrant and shallots start to soften, about 2 minutes.
- Add Porcini and Flour: Stir chopped porcini into the pot. Sprinkle flour over the mushroom mixture and cook, stirring constantly, until the flour sticks to the bottom and turns golden brown. This creates a flavorful fond essential to the soup’s depth.
- Deglaze and Simmer: Slowly pour in the dry white wine, scraping up any browned bits from the pot’s bottom. Add the vegetable broth and reserved porcini soaking liquid carefully to leave any grit behind; discard grit. Bring soup to a boil, then reduce heat to maintain a steady simmer. Cook for 15 minutes to meld flavors.
- Add Wild Rice and Finish Soup: Stir cooked wild rice into the soup and simmer for an additional 10 minutes. Remove from heat and stir in heavy cream and soy sauce until well combined.
- Make Parsley Butter: In a small bowl, combine softened butter, chopped parsley, fresh ground black pepper, and sea salt. Mix thoroughly.
- Serve: Ladle soup into bowls and top each with a spoonful of parsley butter to melt into the hot soup for an extra layer of flavor.
Notes
- Use a heavy-bottom pot to ensure even cooking and prevent burning during browning steps.
- Dried porcini mushrooms add a deeper umami flavor; soaking liquid is valuable but strain carefully to avoid grit.
- Cooking mushrooms undisturbed helps develop a rich golden crust and flavor.
- The tomato paste intensifies the savory base of the soup.
- Parsley butter can be made ahead and refrigerated; add just before serving for best flavor.
- For a vegan version, substitute butter with a plant-based alternative and use coconut cream or oat cream instead of heavy cream.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
