Wild Rice and Mushroom Soup

Published January 1, 2013. From Cook's Illustrated.

Why this recipe works:

We kept the focus on the wild rice and mushrooms by selecting ingredients that amplified the nutty, earthy, umami-rich flavor profile we were after. Simmering the wild rice with baking soda decreased the cook time and brought out more robust flavor. We used the excess simmering liquid as a… read more

We kept the focus on the wild rice and mushrooms by selecting ingredients that amplified the nutty, earthy, umami-rich flavor profile we were after. Simmering the wild rice with baking soda decreased the cook time and brought out more robust flavor. We used the excess simmering liquid as a bouillon, infusing the entire soup with wild rice flavor. Fresh cremini mushrooms and ground dried shiitakes provided a winning combination of meaty texture and flavor. A final addition of cornstarch helped suspend the dense rice and gave our soup a velvety texture.

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Serves 6 to 8

White mushrooms can be substituted for the cremini mushrooms. We use a spice grinder to process the dried shiitake mushrooms, but a blender also works.

Ingredients

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