I have savored these photos for about a week now, anxiously waiting for some time to write up the recipe and remembering how mouth-watering the entire house smelled the day I made it. Wild rice is a Minnesota native plant and available from a variety of local producers. Check the Minnesota Grown guide for one in your region. This was also made with a local button mushroom from Eden, WI.
My original intent was to make cream of mushroom soup for a traditional green bean casserole. It’s high on my list of comfort foods, especially on days I have the oven on anyway. I haven’t yet been able to identify a local replacement for canned soups; made-from-scratch seems to be the only alternative. In this case, the soup itself ended up being far better than the casserole anyway!
Creamy Wild Rice & Mushroom Soup
By Amy Sippl adapted from my trusty BH&G New Cookbook
3 C. vegetable broth
1/3 C. uncooked wild rice, rinsed and drained
1/2 C. finely chopped onion
1 C. half-and-half
2 Tbsp. all-purpose flour
1/4 tsp. dried thyme
1/4 tsp. freshly ground black pepper
2 C. sliced fresh mushrooms
1 Tbsp. of white port (dry sherry will also work!)
1. Over medium heat, gently bring the vegetable broth and wild rice to a boil. Reduce heat to low, cover and simmer until rice is just tender (about 40 minutes). Add onions and cook for 5-10 minutes more until rice is fully cooked.
2. Meanwhile mix half-and-half, flour, and seasonings in a small bowl. With mushrooms, add half-and-half mixture to the simmering pot. Continue stirring over medium heat until soup thickens and bubbles. Cook for 1 minute more before adding the port. Stir and heat through. Serve warm with fresh crusty bread.