Cooking Up Mushroom & Wild Rice Soup

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Updated: 9/06/2012 2:48 pm Published: 9/05/2012 3:30 pm

Mushrooms were once believe to contain powers that enabled one to have super human strength and were the food of royalty in Egypt. Portobella, crimini, button, or whatever other variety you enjoy are celebrated for the month of September for National Mushroom Month. Chef Amanda Simcoe with OK Foodie is cooking up a mushroom and wild rice soup in the spirit of the the meaty vegetable.

Check out the recipe below:

1 C Wild Rice
2 C Boiling Water

3/4oz Assorted Dried Mushrooms (porcinis lend the most flavor)
2 Tbsp Unsalted Butter
1 Yellow onion, finely chopped
3/4C dry white wine
1 lb fresh button and/or cremini mushrooms, sliced
4 C chicken stock

3/4 C light cream
sea salt
white pepper
dry sherry
fresh thyme


Cook the wild rice and set aside. Rehydrate dried mushrooms in about 2 C boiling water, then drain, reserving liquid. Pass liquid through a coffee filter to remove grit. ; Heat Butter & Oil and sauté onion over medium heat until translucent. Raise heat to high, add wine & reduce until nearly evaporated. Reduce to medium, add all mushrooms and the fresh thyme and sauté until wilted. Increase back to high, add stock & Mushroom liquid. Reduce to med & cook, uncovered until all mushrooms are soft, 10-15 min. Finish with cream, sherry, salt and white pepper to taste. To keep rice from becoming soggy, store soup and rice separately until serving. Add rice first & top with soup.

Chef Amanda Simcoe can be heard on OK Foodie AM 740 and 102.3 News Talk/KRMG 2 p.m. Saturday and noon on Sunday. To sign up for an OK Foodie taping with a three course meal included visit

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