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Posted by on Jul 26, 2013 in Blog Postings |

Healthy Gourmet Mushroom Soup

To follow up on the "Soups" blog, Chef Jim had me taste the most luscious and healthy soup today.  It was so rich and delicious that I asked him if it had cream in it.  He replied "No.  Just wild rice." Yum...and Really?  So dear blog readers, I asked him to describe the recipe to me so I could pass it along to you.  This quantity is for a restaurant, so you might want to reduce the recipe.  It will freeze well, though and you can eat it all Fall and Winter :-). Mushroom and Wild Rice Soup a la Chef Jim Copening 2 tbl olive oil 5 cloves garlic, chopped 1 large Vidalia or Spanish Onion, chopped 2 tbl fresh thyme leaves 3 lbs mushrooms, sliced (we use button, but other types are fine) 2 cups cooked rice (We use wild rice, but any rice works. Great way to use rice that's sitting in the fridge.) 3 - 32 oz cans chicken and/or beef broth (We use chicken) Heat olive oil in a soup pot or dutch oven.  Saute chopped garlic and onion with thyme leaves on medium-low heat until onions are soft (not brown).  Add sliced mushrooms and sauté on medium-low heat for 5 minutes, or until mushrooms soften.   Add chicken and/or beef broth, salt, and cooked rice.  Place mixture in blender and blend until soup is a thick puree.   We serve with a little creme fraiche and truffle oil, but it's perfect just as it is.  Enjoy!!!  If you make it, let me know how it turns out.
Mushroom Wild Rice Soup a la Chef Jim Copening

Mushroom Wild Rice Soup a la Chef Jim Copening