Yukon Mushroom & Wild Rice Soup


Makes 8-10 first course servings


4 tablespoons unsalted butter
2 cups chopped onions
1 cup chopped celery
2 bay leaves
2 tablespoons Chef Paul Prudhomme’s Magic Seasoning Salt®, in all
5 ounces uncooked wild rice
1 ounce dried chanterelle mushrooms (or any other wild mushroom variety)
1 teaspoon minced fresh garlic
8 cups chicken stock, in all
6 large fresh shiitake mushrooms, stems removed and the tops cut into ¼-inch slices

How To Prepare

Melt the butter in a heavy, 3-quart pot over high heat. When the butter sizzles, add the onions and celery, bay leaves, and 1 tablespoon of the Magic Seasoning Salt® and cook, stirring occasionally, 10 minutes. Stir in the wild rice and the mushrooms and cook 2 minutes. Add the remaining Magic Seasoning Salt®, the garlic, and 6 cups of the stock. Stir well and bring to a boil. Reduce the heat to low, cover, and simmer 18 minutes.

Add the shiitake mushrooms, cover, and cook 3 minutes. Turn the heat up and stir in the remaining 2 cups stock. Bring to a boil, cover, reduce the heat to low, and simmer, 45 minutes.

Ladle into soup bowls and serve immediately.

Copyright © 1991 by Paul Prudhomme

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