Wild Rice and Chanterelle Soup

Chanterelle Mushrooms

Wild Rice:

1 c wild rice
4 c water
1t salt

Bring rice and water to boil, simmer for 55 min, drain any excess water


2 T butter
1/2 onion, chopped
3 cloves garlic, minced
1 shallot, chopped
1 potato diced
4 c chicken stock
˝ c red wine
4 – 5 c chanterelles roughly chopped
˝ c heavy cream
2 t thyme
2 T Cayenne Pepper Sauce
Salt & pepper to taste

Sauté onion, garlic and shallots in 1 T butter til soft (5 min). Add potato, stock, wine simmer til potato is tender (20 min) Meanwhile, melt the other 1 T butter in a saute pan. Add the mushrooms, season with salt and pepper, then increase the heat and saute until they have released all juices and juices have evaporated. Add 1 cup of the rice to the potatoes and lightly blend with an immersion blender Add the rest of the rice, the mushrooms, the cream, the thyme, pepper sauce salt & pepper to taste Serve with extra pepper sauce


November 2007 The Chanterelles are up and there are folks out there willing to collect them for you. Our local farm market, Schuh's Farms, has a supplier but lately I have found these mushrooms at our local CostCo - of all places! Pairing them with wild rice is classic.

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