Recipe: Wild mushroom and butternut squash soup
- 1⁄2 cup uncooked 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, cubed butternut squash
- 1⁄2 cup 35% cream
- Pinch nutmeg
- 1 tbsp chopped fresh thyme
1 Fill a large pot with 3 cups cold water, add the rice and bring to a boil.
2 Reduce heat to medium and cook until the rice is soft and beginning to burst, 35 to 40 minutes. Drain and reserve.
3 Cover porcini mushrooms with the boiling water and allow to soak until they soften, about 30 minutes. Squeeze the water out of the mushrooms and chop finely. Strain the mushroom-soaking liquid, discarding any gritty bits; reserve the liquid for the soup base.
4 Heat the oil in a large skillet over medium-high heat. Add the shiitakes and saute until golden, about 5 minutes. Add the chanterelles and porcinis and cook just until softened, about 2 minutes. Pour in the brandy and stir for 1 minute, scraping up 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 to make sure the vegetables are evenly coated. Pour in the strained mushroom- soaking liquid a little at a time, stirring to prevent lumps.
6 Add the butternut squash and let the soup simmer gently for about 7 minutes. Add the reserved rice, the mushroom mixture, and the cream, nutmeg and thyme, cooking just until soup is heated through. Serve immediately.
Serves 4 to 6.