The secret to the rich, savory, and umami-like flavors in this soup is the combination of dried mushrooms, wild rice with its nutty flavor, and black garlic.
Rehydrate the dried mushrooms in the stock for 5 minutes. Using dried mushrooms (in addition to fresh) adds even more of that savory earthly mushroom flavor. Meanwhile in another large pot, saute the onions and rice with a bit of butter.
Regular garlic can be used instead, however Black garlic will add a depth of flavor that can only be achieved by using this unique ingredient. To use black garlic, mash up some cloves in dish and stir with a bit of the broth until it is dissolved, then stir into pot.
Once the soup has reduced, stir in the cream (or coconut milk) and herbs just before serving.
Wild Rice & Mushroom Soup
- 5 cups GF chicken broth
- 10 g ¼ cup dried porcini mushrooms, crumbled
- 2 Tbsp butter or margarine
- ½ cup onion finely chopped
- 1/3 cup wild rice
- 4-6 cloves black garlic* mashed
- 1 ¼ cups shiitake or brown mushrooms ½ coarsely chopped, the rest sliced
- 2-4 Tbsp fresh chives finely chopped
- ¼ - ½ cup light cream or canned coconut milk to taste
- In a saucepan bring the stock and dried mushrooms to a boil. Remove from heat and steep for 5 minutes.
- In a large pot melt butter and sauté onions and rice for about 5 minutes. Add in chicken broth mixture, cover and simmer 15 minutes.
- Add the garlic and simmer another 15 minutes covered. If using black garlic, mash it up and mix it first with a bit of the hot stock in a small dish until its fully dissolved, then pour into pot.
- Add fresh mushrooms and cook uncovered until wild rice is tender, about 15-20 more minutes.
- Stir in as much of the cream as you'd like, along with the chives and serve.