By The Canadian Living Test Kitchen
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This recipe makes 6 servings
This velvety, nutty-textured soup tastes almost too rich to be meatless, but it is! For a slightly thinner, dairy-free version, replace butter with additional olive oil and replace cream with almond, rice or soy milk.
1 cup boiling water
2 tbsp butter
1 tbsp vegetable oil
4 cups sliced cremini mushrooms
3/4 tsp salt
1/4 cup brandy or vegetable broth
2 cups diced onions
2 cups diced celery
2 cloves garlic , minced
1 tbsp chopped fresh thyme
1/4 tsp pepper
2 cups vegetable broth
1-1/2 cups Cooked Wild Rice Recipe
1/4 cup whipping cream
In heatproof bowl, pour 1 cup (250 mL) boiling water over dried mushrooms; let stand until softened, about 30 minutes. Reserving soaking liquid, strain, discarding sediment. Chop porcinis.
In skillet, heat oil and half of the butter over medium-high heat; saute cremini and porcini mushrooms and 1/4 tsp (1 mL) of the salt until golden, about 5 minutes.
Add brandy; cook until most of the liquid is evaporated, about 1 minute.
In large saucepan, melt remaining butter over medium heat; fry onions, celery, garlic, thyme, pepper and remaining salt, stirring often, until vegetables are very soft, about 10 minutes.
Add reserved soaking liquid, broth and 2 cups (500 mL) water; bring to boil. Reduce heat and simmer, stirring occasionally, for 20 minutes. Stir in mushroom mixture; let cool slightly.
In blender, puree half of the soup; return to pan. Stir in wild rice and cream; bring to simmer over medium heat, stirring often. (Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 2 days.)
Source : Canadian Living Magazine: November 2010