Creamy Mushroom Soup with Black Rice
User Reviews
5
18 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
1 hr
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Total Time
1 hr 30 mins
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Servings
6
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Calories
441 kcal
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Course
Main Course, Appetizer, Soup
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Cuisine
American
Creamy Mushroom Soup with Black Rice
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Delectable, creamy winter soup created from a blend of mushrooms, herbs, and wild rice -- this is our choice for an easy and healthy vegetarian or even vegan supper that highlights the variety and richness of the fungi kingdom.
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Ingredients
- 3/4 cup black rice or any kind of wild rice
- 1 ounce dried mushrooms porcini, morels, or shiitakes
- 1 tablespoon olive oil
- 2 tablespoons butter or use more olive oil, unsalted
- 1 pound cremini mushrooms or white button, thinly sliced
- 1 pound shiitake mushrooms stemmed, thinly sliced
- 1 Spanish onion peeled and chopped (about 2 cups)
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 4 garlic peeled and minced, cloves
- 2 teaspoons thyme minced, fresh leaves
- 4 sage minced, leaves
- 1/2 cup dry sherry divided
- 6 cups chicken stock (low sodium), or vegetable stock
- 4 ounces mascarpone (or cream cheese or vegan cream)
For the Enoki Mushroom and Breadcrumb topping:
- 2 tablespoons butter or extra virgin olive oil, divided, unsalted
- 2 ounces enoki mushrooms separated into 1-inch pieces
- salt to taste, Kosher
- black pepper to taste, Kosher
- 1 garlic grated, clove
- 1/2 loaf baguette torn into rough 1/2-inch pieces, 12-inch, crusty
Instructions
- Cook the rice according to the package directions. Remove from the heat and set it aside to cool.
- Soak the dried mushrooms in 1 cup of hot water for 20 to 30 minutes, until soft. Strain the soaking liquid through a coffee filter to remove any grit and reserve the liquid, along with the reconstituted mushrooms, until needed.
- Heat the olive oil and butter in a large (5 quart) Dutch oven or heavy soup pot set over a medium-high heat. Add the crimini and shiitake mushrooms. Toss them in the oil and then cover the pot until the mushroom release their liquid, about 5 minutes. Then remove the cover and cook them, uncovered, stirring occasionally, until they turn golden brown and caramelized, about 10 minutes. Add the onion, and season with some salt and pepper. Cook until the onions are soft and translucent, about 7 minutes. Then add the garlic, thyme and sage and cook until the garlic is fragrant, about 1 minute.
- Stir in a 1/4 cup of sherry, all the stock, the dried mushrooms and the filtered soaking water. Bring the liquid to a boil, then turn the heat down to low and simmer for 30 minutes. Add the other 1/4 cup sherry and simmer for 5 minutes longer. Using an immersion blender, puree the soup until completely smooth (or use a standing blender, working in batches and return the pureed soup to the pot). Stir in the mascarpone and the cooked rice.
To make the Enoki Mushroom and Breadcrumb topping:
- Set an 8-inch skillet over medium-high heat and add one tablespoon of butter or oil. When hot, add the mushrooms and let them brown on one side, about 3 minutes. Turn and crisp the other side. Season to taste with salt and pepper and remove to plate. Add the other tablespoon butter and the grated garlic. Stir until the garlic is fragrant, about 30 seconds, and add the breadcrumbs. Toss the bread in the garlic butter and cook, stirring them often, until the bread browns and crisps. Season with a little more salt and pepper.
- Divide the soup into bowls, and top each with some mushrooms and breadcrumbs.
Nutrition Information
Show Details
Calories
441kcal
(22%)
Carbohydrates
48g
(16%)
Protein
15g
(30%)
Fat
22g
(34%)
Saturated Fat
11g
(55%)
Trans Fat
1g
(50%)
Cholesterol
39mg
(13%)
Sodium
226mg
(9%)
Potassium
1016mg
(22%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
576IU
(12%)
Vitamin C
5mg
(6%)
Calcium
93mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 441 kcal
% Daily Value*
| Calories | 441kcal | 22% |
| Carbohydrates | 48g | 16% |
| Protein | 15g | 30% |
| Fat | 22g | 34% |
| Saturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 39mg | 13% |
| Sodium | 226mg | 9% |
| Potassium | 1016mg | 22% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 576IU | 12% |
| Vitamin C | 5mg | 6% |
| Calcium | 93mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
18 reviews
Excellent
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