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
- 10g (¼ cup) dried porcini mushrooms, crumbled
- 2 Tbsp butter or margarine
- ½ cup onion, finely chopped
- ⅓ 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.