Wild Rice and Chanterelle Soup

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

Soup:

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

Notes:

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.