Mushroom and Wild Rice Soup

Here is the recipe for Mushroom and Wild Rice Soup.

INGREDIENTS

1. 50g wild rice


2. ½ tablespoon rapeseed oil


3. 1 large banana shallot, finely diced


4. 2 fat cloves garlic


5. 300g baby chestnut mushrooms, roughly chopped


6. 3 sprigs fresh thyme, leaves picked


7. 30g butter


8. 2 tablespoon flour


9. 500ml vegetable stock


10. 2 tablespoons crème fraîche


11. Himalayan pink salt


12. Freshly ground black pepper


13. Finely sliced spring onions to garnish

METHODS

1. Put the rice in a sieve and rinse under cold running water.


2. Drain then add to a saucepan of cold water with a pinch of salt.


3. Bring to the boil, reduce the heat and simmer with the lid half on for about 45 minutes. when cooked the rice should be tender but still a little chewy.


4. Drain the rice through a sieve, put into a bowl and fluff with a fork. Leave to one side.


5. In a medium saucepan heat the oil and sauté the shallot and garlic over a moderate heat until tender. Tip in the mushrooms and sauté for a further 3-4 minutes until soft. Remove a large spoonful of the mixture to a bowl and leave to one side.


6. Add thyme, butter and flour to the saucepan and cook for about 2 minutes, stirring constantly. Pour in the stock and keep stirring until the mixture has thickened.


7. Add half the cooked rice and blend the soup with a stick blender until smooth and creamy.


8. Add reserved mushroom mixture, crème fraîche and remaining rice. Taste and adjust the seasoning if necessary.


9. Ladle into warmed bowls, top with a few blobs of crème fraîche, sprinkle over the sliced spring onions and plenty of freshly ground black pepper.


10. Serve with lots of crusty bread to mop up anything left in your bowl.

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