Mushroom and Wild Rice Soup
- 4 tablespoons unsalted butter ½ stick
- 1 yellow or red onion minced
- 2 pounds mixed mushrooms such as cremini and shiitake, tough stems removed, mushrooms chopped into ½- to 1-inch pieces
- Kosher salt and black pepper
- 2 celery stalks chopped
- 1 large carrot peeled and chopped
- 6 garlic cloves smashed and chopped
- 3 sprigs fresh thyme or 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- ¼ cup all-purpose flour
- 5 cups vegetable or chicken stock
- ½ cup dry white wine see Tip
- 1 cup wild rice about 6 ounces
- ½ cup sour cream optional
Melt the butter, then add the onion, carrots and celery. Cook, stirring occasionally, until softened.
Add the mushrooms and cook, stirring occasionally, until the mushrooms have released their liquid and shrunk a bit, about 8 minutes. Add the celery, carrot, chopped garlic, thyme, garlic powder and several generous grinds of black pepper. Stir to combine. Add the flour and stir until the vegetables are evenly coated and no white spots remain.
Pour in the stock and wine. Scrape the bottom of the pot very well to incorporate flour and any browned bits that are stuck to the bottom. (This will add flavor and also prevent a burn warning later.) Stir in the wild rice.
Bring to boil. Then reduce heat and simmer with the lid on for 45 minutes. Check the rice. With the lid off, cook an additional 10 minutes or until rice is done.
Optional, Put the sour cream in a small bowl and slowly whisk in a few spoonfuls of warm soup until smooth, then stir the mixture into the soup. (This prevents the sour cream from separating.) Taste the soup and add salt and pepper to taste.
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