- 1/2 cup wild rice
- 1 oz dried porcini mushrooms
- 7 cups boiling water
- 2 tbsp olive oil
- 1 lb shiitake mushrooms, thinly sliced
- 1/2 lb chanterelle mushrooms, cleaned
- 1/4 cup brandy
- 1/4 cup butter
- 3 cloves garlic, minced
- 1/2 cup minced shallots
- 1 stalk celery, minced
- 2 tsp kosher salt
- 2 tbsp all-purpose flour
- 3 cups peeled, diced butternut squash
- 1/2 cup 35% cream
- Pinch nutmeg
- 1 tbsp chopped thyme
1 Fill a saucepan with 3 cups cold water, add rice and bring to a boil.
2 Reduce heat to medium and cook until rice is soft and beginning to burst, about 35 to 40 minutes. Drain and reserve.
3 Place porcinis in a bowl and cover with boiling water; allow to soak until they soften, about 30 minutes. Squeeze water out of mushrooms and chop finely. Strain the mushroom soaking liquid, discarding gritty bits; reserve liquid for the soup base.
4 Heat the olive oil in a large skillet over medium-high heat. Add shiitake mushrooms and sauté until golden and softened, about 5 minutes. Add the chanterelles and cook just until softened, about 2 minutes. Pour in the brandy and stir for a minute, scraping up any browned bits from the bottom of the pan. Set aside.
5 Melt the butter in another large pot over medium heat. Add the garlic, shallots, celery and kosher salt. Cook for 5 minutes, until the vegetables are beginning to brown slightly. Add the flour and stir for 1 minute so the vegetables are coated. Pour in the mushroom soaking liquid a little at a time, stirring to prevent lumps.
6 Add the butternut squash and let soup simmer gently for about 7 minutes.
7 Add the reserved wild rice, shiitakes, cream, nutmeg and thyme, cooking gently just until soup is heated through.
Serves: 4 to 6