Mushroom And Wild Rice Soup

Finally, it feels a teensy bit like fall. Usually by this time of the year I would be making soup at least twice a week but since the first day of autumn the temperature started rising and stayed at a summer-like 80°F until today. Actually it still isn't as cold as it should be but I'm in the mood for mushroom soup and because I have a container of assorted dried mushrooms: morel, porcini, Brazilian caps, ivory portabella, shiitake, oyster. I adapted the recipe on the container using vegetable broth and added fresh baby criminis and cooked wild rice. The wild rice is a wonderful addition because of its chewy texture not to mention it's good for you.

Mushroom And Wild Rice Soup

2 cups re-hydrated mixed wild mushrooms (cut big ones into bite size pieces)
2 cups fresh baby crimini
2 cups cooked wild rice
¼ cupbutter
¼ cup olive oil
1 medium onion, chopped
8 garlic cloves, sliced
1/3 cup flour
½ cup dry sherry
6 cups vegetable broth
salt to taste
½ cup heavy cream
1 tablespoon chopped fresh thyme

• In a large saucepan over medium heat, melt butter, add oil, onion and garlic and saute until onions are soft and translucent. Add the mushrooms and cook until all the moisture is mostly gone. Add the flour and stirring often, cook for 5-7 minutes until the flour looks and smells lightly toasted. Add sherry and cook for 2 minutes. Stir in vegetable broth and salt. Let come to a boil, reduce heat and simmer for 15 minutes. Add rice, heavy cream, and thyme and simmer for 2-3 minutes. Serve hot with crusty bread or garlic bread sticks. Or top spaghetti noodles with this thick soup, it's incredibly delicious.