Mike & Meredith gave me a truly excellent cookbook (and I'd never heard of it!) for the holidays this year - the CIA's The Book Of Soups.
Just before Russell & I left for our whirlwind visit to Norfolk and NYC, I made a soup & salad lunch for Miss Mo & myself. This is a hearty, creamy soup - perfect for a cool but bright day. I served it with caesar salad and a 2002 Navarro rosť. This soup is an adaptation of the CIA's Minnesota wild rice soup.
1 tsp butter
3 carrots, diced into quarter-inch cubes
3 leeks, white & light green parts, finely diced
3 celery stalks, also in quarter-inch cubes
1/4 cup all-purpose flour
2.5 to 3 quarts chicken stock
3/4 cup wild rice (I used a wild rice blend, and it worked nicely)
3/4 cup cream (heavy, half & half, or soy creamer. I used soy creamer.)
1/4 cup white vermouth
2-3 oz dried porcini
salt & pepper
chopped parsley, for garnish
Rehydrate the porcini mushrooms in some of the hot chicken stock. After 15-20 minutes, remove the porcini & chop them. Strain the mushroom-infused stock to get rid of any sand from the mushrooms.
Heat a soup pot over medium heat; add the butter, carrots, and celery. Cook until softened.
Reduce the heat to low, add the flour & stir well. Cook for a few minutes, stirring constantly.
Start adding your stock in small batches, starting with the porcini stock. Stir well during the additions to prevent flour clumps. Bring to a simmer. Add the wild rice, and a bit of salt. Simmer until the rice is tender, but a little chewey (around 45 minutes).
Stir in the cream and vermouth. Adjust the salt & pepper to taste, and serve garnished with parsley.
(The original recipe calls for sherry instead of vermouth, less stock and slightly different vegetable proportions, and no porcini mushrooms. I like the rich mushroom taste with the nuttiness of the rice.)Posted by shock on March 27, 2004 | TrackBack