I was inspired to create this recipe when my good friend, Donna told me about SunHands farm and their beautiful mushrooms.
Local and fresh produce always provides me with the best inspiration and this was no exception. I had freshly delivered carrots and onions from my local CSA, Two Bear Farms , and a bounty of herbs from my own garden.
Cream of Mushroom soup is on the menu.
However, I used barely any cream in this recipe. Let your immersion blender do all the heavy work. Just chop, sauté and blend for the silkiest soup you can imagine.
It’s creamy and luscious and so filling. Serve it with a warm, crusty baguette and plan to take a big nap. Be sure to save some soup for a friend. It’s too special not to share. I pack it with tons of healthy veggies so this is one soup that won’t pack on the pounds. Instead, it is loaded with nutrition.
Normally, I would love to forage wild mushrooms like hen of the woods and chanterelles from our woods, but because we had such a dry season, it could not find any this year. Maybe next Spring, unlesss the bears beat me to it.
Ingredients- Serves 4-6
1/2 cup unsalted butter or extra virgin olive oil, divided
2 cups sliced leeks or celery
1 cup sliced carrots
1 cup chopped yellow onion
3 cloves garlic, minced
6 oz chanterelle mushrooms, brushed clean, trimmed and sliced
6 oz baby portabello mushrooms, brushed clean, stems removed and sliced
6 oz oyster mushrooms, brushed clean, trimmed and sliced
1 cup dry white wine
1/4 cup heavy cream
2 quarts chicken or vegetable broth
4 springs fresh thyme
4 sprigs fresh oregano
2 tsp kosher salt and more to taste
1 tsp black pepper
1 cup long grain wild rice
Method- Prep time 30 minutes, cooking time 45 minutes
- In a small saucepan, cook wild rice according to package directions. Divide in half and set aside keeping the rice warm.
- Melt 1/4 cup of butter in a large heavy bottomed pot over medium heat. Add in the leeks, carrots, onion, garlic and sauté until tender about 7-9 minutes. Add in the mushrooms and sauté until they begin to soften about 4-5 minutes. Stir in the white wine to deglaze the pan and cook on low until the liquid becomes thickened. Add in remaining butter and 3 stems of each of the herbs, (reserving one stem for garnish), salt and pepper and cook to coat the vegetables.
- Slowly add in the broth and cook until simmering. Add in half of the cooked wild rice. Cook covered on low for 10 minutes. Remove the herbs stems from the pot.
With an immersion blender, pulse the soup until it becomes thick and creamy- about 7-9 pulses. You do not want it completely smooth. Add in the remianing rice and heavy cream. Cook another 5 minutes testing for seasonings. Add in more salt and pepper if desired.
- Ladle into bowls and serve with spings of thyme or oregano. An earthy Pinot Noir pairs beautifully with this soup.