Wild Rice and Mushroom Soup

Williams-Sonoma Kitchen Library Beans & Rice, p. 35

½ cup (3 oz/90 g) wild rice

2 cups (16 fl oz/500 ml) water, boiling

½ teaspoon salt, plus salt to taste

2 tablespoons unsalted butter

1 yellow onion, finely chopped

1 celery stalk, finely chopped

½ cup (4 fl oz/125 ml) dry white wine

¾ lb (375 g) small fresh mushrooms, sliced

4 cups (32 fl oz/1 l) chicken, beef or vegetable stock or water

½ cup (4 fl oz/125 ml) heavy (double) cream

Freshly ground pepper

1 tablespoon chopped fresh parsley

Rinse the rice well and drain. Place in a heavy saucepan with the boiling water and the ½ teaspoon salt. Bring to a boil, reduce the heat to medium-low, cover and cook, without stirring, until the rice is tender and the water is absorbed, about 40 minutes. Check the pan from time to time and add a little water if the pan is dry but the rice is not yet ready. Set aside.

Meanwhile, in a soup pot over medium heat, melt the butter. Add the onion and celery and saute, stirring, until the vegetables are soft, about 10 minutes. Add the wine and reduce over high heat until only 1-2 tablespoons remain, about 3 minutes. Add the mushrooms and saute, stirring, until very soft, about 15 minutes.

This, of course, smells heavenly.

Add the stock or water, bring to a boil, reduce the heat to low and simmer, uncovered, for 20 minutes to blend the flavors. Add the wild rice and cream and simmer for 5 minutes longer. 

Mushrooms and cream? Classic. 

Season to taste with salt and pepper.

Ladle into individual bowls and garnish with the parsley. Serve immediately.

...I forgot the parsley.

My Rating: 5/5 "Beautiful, tasty, and surprisingly filling! There's a delicateness to this that's really enticing. It tastes healthy too, although, not in a 'yuck healthy' way, but in a 'this is good AND good for me!' way."