- 1 lbs mushrooms (you can use white or cremini); sliced
- 1 onion; roughly chopped
- 2 cloves of garlic; minced
- 2 tbsp butter
- 1/2 C wild rice
- 4 C stock (chicken or vegetable)
- salt & pepper
- 4 bay leaves
- 1/4 C dark maple syrup
- 1 C 35% cream
In a heavy bottomed pot, melt the butter. Add the onions and garlic and sautee until translucent. Add the mushrooms and cook until all the liquid has evaporated. Add the rice, stock, bay leaves, ample 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 many days after that too.
Source: Renée Lavallée, The Feisty Chef