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Creamy Five-Mushroom and Wild Rice Soup
Five kinds of mushrooms — cremini, oyster, maitake, portobello, and shiitake — go into the pot with shallots and six tablespoons of butter before wild rice, bite-size potatoes, and eight cups of stock join them. Fresh sage, rosemary, and three tablespoons of minced garlic build the aromatic backbone during the 80-minute cook. Two cups of light cream stir in at the end, and a nest of raw enoki mushrooms on top of each bowl adds texture on the way to the table. Serves eight, finishing each bowl with fresh chives and parsley.
Equipment
- Stovetop
- Dutch oven
Ingredients
- 6 tablespoons unsalted butter
- ½ cup minced shallot
- ½ teaspoon sea salt
- 1 cup roughly chopped cremini mushrooms
- 1 cup roughly chopped oyster mushrooms
- 1 cup roughly chopped maitake or matsutake mushrooms
- 1 cup roughly chopped portobello mushrooms
- 1 cup roughly chopped shiitake mushrooms
- 1 cup wild rice
- 1 tablespoon chicken or vegetable bouillon paste or powder
- 8 cups chicken stock
- 1 pound Maine potatoes, cut into bite-size chunks
- 1 tablespoon minced fresh sage
- 1 tablespoon minced fresh rosemary
- 3 tablespoons minced garlic
- 1 teaspoon sea salt
- 1 teaspoon freshly cracked black pepper
- ½ teaspoon white pepper
- ½ cup snipped fresh chives, divided
- 2 cups light cream
- ½ cup finely chopped fresh parsley
- 2 ounces enoki mushrooms, for garnish
Instructions
- 1Melt the unsalted butter in a large, heavy-bottomed saucepan over medium-high heat. Stir in the minced shallots and a half teaspoon of sea salt, cooking for 3 minutes until softened. The salt helps draw out moisture and prevents the shallots from burning.
- 2Toss in the chopped cremini, oyster, maitake, portobello, and shiitake mushrooms along with the wild rice and bouillon. Cook for 5 minutes, then pour in the chicken stock and add the potato chunks. Bring the mixture to a boil, lower the heat, cover the pot, and simmer for 30 minutes.
- 3Stir the minced fresh sage, rosemary, and garlic into the pot.
- 4Use a potato masher to gently press down on the solid ingredients, lightly crushing the potatoes directly in the broth. This naturally thickens the soup without needing flour.
- 5Stir the mixture thoroughly, scraping the bottom of the pan to release any browned bits. Place the pot back over low heat and cook for another 15 minutes, stirring frequently.
- 6Season the soup with the remaining 1 teaspoon sea salt, black pepper, white pepper, and 3 tablespoons of the snipped chives. Pour in the light cream and stir to combine.
- 7Warm the soup gently until heated through. Portion into individual bowls and sprinkle with the chopped parsley, remaining chives, and loose enoki mushrooms.
Notes
- Variations: You can use any combination of fresh mushrooms for this soup, as long as you have 5 cups total.
- Serving: Pair this soup with thick slices of potato bread and sweet butter to soak up the rich broth.
- Garnish: For an elegant presentation, wrap a long piece of chive around a small cluster of enoki mushrooms to form a bundle, and set one on top of each bowl.
Recipe Details
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