Serves 4 to 6
- ½ cup wild rice
- 1 oz dried porcini mushrooms
- 7 cups boiling water
- 2 tbsp olive oil
- 1 lb shiitake mushrooms, thinly sliced
- ½ lb chanterelle mushrooms, cleaned
- ¼ cup brandy
- ¼ cup butter
- 3 cloves garlic, minced
- ½ cup minced shallots
- 1 stalk celery, minced
- 2 tsp kosher salt
- 2 tbsp all-purpose flour
- 3 cups peeled, diced butternut squash
- ½ cup 35% cream
- Pinch nutmeg
- 1 tbsp chopped thyme
Fill a saucepan with 3 cups cold water, add rice and bring to a boil. Reduce heat to medium and cook until rice is soft and beginning to burst, about 35 to 40 minutes. Drain and reserve.
Place porcinis in a bowl and cover with boiling water; allow to soak until they soften, about 30 minutes. Squeeze water out of mushrooms and chop finely. Strain the mushroom soaking liquid, discarding gritty bits; reserve liquid for the soup base.
Heat the olive oil in a large skillet over medium-high heat. Add shiitake mushrooms and sauté until golden and softened, about 5 minutes. Add the chan-terelles and cook just until softened, about 2 minutes. Pour in the brandy and stir for a min-ute, scraping up any browned bits from the bottom of the pan. Set aside.
Melt the butter in another large pot over medium heat. Add the garlic, shallots, celery and kosher salt. Cook for 5 minutes, until the vegetables are beginning to brown slightly. Add the flour and stir for 1 minute so the vegetables are coated. Pour in the mushroom soaking liquid a little at a time, stirring to prevent lumps.
Add the butternut squash and let soup simmer gently for about 7 minutes. Add the reserved wild rice, shiitakes, cream, nutmeg and thyme, cooking gently just until soup is heated through.