Creamy Wild Rice & Cremini Mushroom Soup

Name: Creamy Wild Rice & Cremini Mushroom Soup
Yield: 4 - 6 Servings
Ingredients: 2 tbsp (30 mL) butter; 1 onion roughly chopped; 2 cloves of garlic minced; 1 lbs (450 g) cremini mushrooms sliced; 1/2 cup (125 mL) wild rice; 3 cups stock (chicken or vegetable); 4 bay leaves; 1/4 cup (60 mL) dark maple syrup; salt & pepper; 2 cups (500 mL) 35% cream

Recipe from Renée Lavallée
Great Cream Challenge, February 2013

I believe in simplicity and this soup is about as simple as it gets; no muss, no fuss.

Prep: 10 min
Cooking: 45 min

Yields 4 - 6 Servings

Ingredients

2 tbsp (30 mL) butter
1 onion roughly chopped
2 cloves of garlic minced
1 lbs (450 g) cremini mushrooms sliced
1/2 cup (125 mL) wild rice
3 cups stock (chicken or vegetable)
4 bay leaves
1/4 cup (60 mL) dark maple syrup
salt & pepper
2 cups (500 mL) 35% cream

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Preparation

In a heavy bottomed pot, melt the butter. Add the onions and garlic and sauté until translucent. Add the mushrooms and cook until all the liquid has evaporated. Add the rice, stock, bay leaves, maple syrup and salt and pepper.

Cook for about an hour; until the rice is very cooked. Puree half of the soup, and add back to the pot.

Add the cream and more seasoning if needed. Also, thin out with more stock if the soup is too thick for you.

This soup is better the next day, and for a couple of days after that too.