Hearty Soup with Assorted Mushrooms, Butternut Squash and Wild Rice


1/2 cup uncooked wild rice
1 oz dried porcini mushrooms
7 cups boiling water
2 tbsp olive oil
1 lb shiitake mushrooms, thinly sliced
1/2 lb chanterelle mushrooms, cleaned
1/4 cup brandy
1/4 cup butter
3 cloves garlic, minced
1/2 cup minced shallots
1 stalk celery, minced
2 tsp kosher salt
2 tbsp all-purpose flour
3 cups peeled, cubed butternut squash
1/2 cup 35% cream
pinch nutmeg
1 tbsp chopped fresh thyme


  1. Fill a large pot with 3 cups cold water, add the rice and bring to a boil. Reduce heat to medium and cook until the rice is soft and beginning to burst, 35 to 40 minutes. Drain and set aside.
  2. Cover porcini mushrooms with the boiling water and allow to soak until they soften, about 30 minutes. Squeeze the water out of the mushrooms and chop finely. Strain the mushroom-soaking liquid, discarding any gritty bits. Reserve the liquid for the soup base.
  3. Heat the oil in a large skillet over medium-high heat. Add the shiitakes and saute until golden, about 5 minutes.
  4. Add the chanterelles and porcinis and cook just until softened, about 2 minutes.
  5. Pour in the brandy and stir for 1 minute, scraping up browned bits from the bottom of the pan. Set aside.
  6. Melt the butter in another large pot over medium heat. Add the garlic, shallots, celery and kosher salt. Cook for 5 minutes, until the vegetables are beginning to brown slightly.
  7. Add the flour and stir for 1 minute to make sure the vegetables are evenly coated. Pour in the strained mushroom-soaking liquid a little at a time, stirring to prevent lumps.
  8. Add the butternut squash and let the soup simmer gently for about 7 minutes.
  9. Add the cooked rice, the mushroom mixture, and the cream, nutmeg and thyme. Cooking just until soup is heated through. Serve hot.

Makes 4 to 6 servings.

Source: Style At Home magazine