Time: 1 hour or so, mostly inactive
Woodsy and earthy, this soup is rich with mushroom flavor. It is topped off with fresh chervil (if you can find it), which has a delicate, lemony taste that is pretty incomparable to any other herb. Fresh chopped parsley will also do the trick.
~ Veganomicon Recipe
Even without garnish it will taste like a $10 bowl of soup from a swanky Manhattan restaurant. If you have leftovers or double the recipe, you can end up with risotto or even make risotto pancakes after a few days to go with another soup such as tomato basil.
.5 OZ dried porcini mushrooms
2 C boiling water
2 Tbsp Olive Oil
1 large yellow onion, thinly sliced
4 cloves of garlic, minced
2 Tbsp fresh chopped thyme
1 tsp Sun Fire or Celtic Sea Salt
Several pinches of freshly ground black pepper
8 Oz Cremini mushrooms (about 3 C), sliced thinly
1.5 C wild rice (seek several kinds mixed together)
4 C vegetable boullion
( 4 cubes of Rapunzel and 4 C water, separately)
1 carrot, peeled
Several sprigs of chervil or parsley.
Place the porcinis in a bowl. Pour 2 cups of boiling water over the porcinis. Cover with a plate and set aside.
Preheat a stock pot over medium heat. Add the olive oil and sauté the onions for about 3 minutes. Add the garlic, fresh thyme, salt and pepper. Cook for about 10 minute or until browned, stirring frequently.
Add the sliced creminis and sauté for about 3 minutes. During this time, remove porcinis with a fork or tongs from the bowl. Slice them thinly and add to cremini broth in the stockpot. Let it cook together for a few more minutes.
Add the wild rice and the vegetable stock. Cover and bring to a boil. Once it reaches a boil, reduce heat to simmer for another 45 minutes.
When the rice is tender, grate in the carrot, turn off the heat and let sit for 10 more minutes. To thin the soup, just add more broth or water. For even more succulent mushroom flavor, try stirring in some truffle oil near the end of simmering before removing from the heat.