Wild Rice and Wild Mushroom Soup
½ ounce dried Morels
½ cup boiling water
3 tablespoons sherry
¼ cup butter
¾ cup diced onion
1 piece of celery, minced
1 cup of sliced fresh wild mushrooms ,whatever is in season
2 tablespoons flour
1-1/2 cups cooked wild rice
sea salt & freshly ground black
pepper to taste
Place the morel mushrooms in a bowl and cover with sherry and boiling water. Let sit for 20 minutes. Drain, reserving the liquid, and slice the mushrooms.
Inspect the inside of the mushroom for any debris.
Heat the butter in a saucepan and sauté the onion, celery, and fresh mushrooms for five minutes.
Sprinkle the flour in and stir constantly until all the vegetables are coated.
Slowly, ½ cup at a time, add the broth, stirring so that the flour does not clump.
Add the morels, the reserved mushroom liquid and the wild rice. Bring to a boil then reduce heat and simmer for 10 minutes.
Salt and pepper to taste. If needed add more sherry.
Other Suggested Uses:
Wild rice has a chewy, nutty flavor. It is often served with game, such as venison or pheasant. Wild rice with wild mushrooms is a great combination in soups or pilafs. Cooked with cranberries, wild rice makes a great side dish.
Rinse the rice & cover with 4 cups of water. Bring to a boil, reduce heat & simmer, covered 45-50 minutes.
Drain off the excess water. The rice will burst when tender.
Six ounces dry yields 3 cups cooked.