Northwoods Mushroom-Wild Rice Soup

Recipe Ingredients

1/2 cup	80g / 2.8oz	Uncooked wild rice
1 1/2 cups	355ml	Water
2 tablespoons	30ml	Butter
1		Onion - finely chopped
1 lb	454g / 16oz	Mushrooms, preferably wild ones,
		Or a mixture of wild and cultivated - wiped, sliced thick
3 tablespoons	45ml	Flour
4 cups	948ml	Beef or vegetable stock
1 teaspoon	5ml	Paprika
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Armagnac or cognac
1 tablespoon	15ml	Heavy cream
1 teaspoon	5ml	Dijon-style mustard
		Finely-minced green onions or parsley - for garnish

Recipe Instructions

Partially cook the wild rice in the water, bringing to a boil then reducing heat and simmering, covered, for 20 minutes.

Meantime, melt the butter in a Dutch oven over medium-high heat, add the onion, and saute until transparent. Add the mushrooms, with a bit more butter if needed, and cook over high heat until the mushroom juices have begun to evaporate.

Turn down the heat and sprinkle in the flour, stirring, while there's still some liquid. Let cook until bubbly -- to cook away the pasty taste. Then, gradually stir in the stock, then the paprika. Bring to a boil, stirring, and continue to stir at a full boil for one minute. Reduce the heat to low.

When the wild rice has partially cooked, stir it into the soup with its cooking liquid; cover and simmer for about 30 minutes.

When ready to serve, whisk the mustard, Armagnac, and cream together...and then into the soup. Ladle into bowls and top each with minced green onions or parsley.

Serve hot as a robust first course or as lunch with a sandwich to 4 to 6 people.

Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com

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