Forest Foraged: Pacific Northwest Wild Mushroom & Rice Soup

This wild mushroom soup is bursting with vegetables, fungi, and antioxidant rich wild rice. An few bursts with an immersion blender transforms this soup into next level comfort food.

Creamy, Hearty and full of Autumn goodness

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

Plush fungi takes center stage with this soup

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

All the produce in this soup was grown locally in the Flathead Valley

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. Simmer, covered, 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 remaining 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 sprigs of thyme or oregano or a decadent drizzle of cream. An earthy Pinot Noir pairs beautifully with this soup.