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Wild Rice and Mushroom Soup

Mushrooms:

  • 350 g oyster mushrooms, (chopped)

  • 30 g boletus (dried)

Vegetables:

  • 200 g of wild rice

  • 1 small leek (sliced)

  • 1 clove of garlic

  • 3 tbsp. parsley

Liquids:

  • 1.5 l of water

  • 2 tbsp. olive oil

  • 1 tsp. tomato sauce

  • 1 l vegetable broth

  • 250 ml dry white wine

  • 120 ml of sweet cream

  • 1 tbsp. soy sauce

Spices:

  • 1 sprig of thyme

  • 1 tsp. black pepper

  • 1 tsp. salt

  • 1/4 tsp. sea salt

The others:

  • 75 g of butter

  • 2 tbsp. flour

  1. In a deep pan, add salt, thyme, a whole clove of garlic and 1.5 l of cold water. When it starts to boil, add the wild rice. Cover and cook for 45 minutes until the rice is soft.

  2. Remove the thyme and garlic clove. Drain the rice.

  3. Place the boletus in a bowl, add 400 ml of boiling water and leave for about 15 minutes until the boletus becomes soft.

  4. Melt 15 g of butter with olive oil in a pot, add oyster mushrooms, chopped garlic, leek slices and tomato paste. Cook for about 10 minutes, stirring regularly, the liquid will evaporate.

  5. Take the boletus out of the water, put it in the pot together with the leeks and oyster mushrooms.

  6. Pour the flour over the vegetables and stir evenly until the flour begins to settle. Add the wine, vegetable stock and liquid from the boletus bowl. Boil for about 15 min.

  7. Mix the remaining butter with sea salt, black pepper and parsley. Leave the flavors to mingle.

  8. Add wild rice to vegetables and mushrooms, cook for another 10 min.

  9. Add the sweet cream and soy sauce, cook until the sweet cream starts to heat up.

  10. Serve with 1 tbsp. parsley butter.

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