From Around The Family Table

Wonderfully rich, with an intense mushroomy flavor, but without any dairy. If you can find trumpet royal or other gourmet mushrooms, use them.

Preheat oven to 350°F

1/2 pound (approximately 4 cups loosely packed) mixed chanterelles, shiitake and crimini mushrooms,
sliced or torn into pieces
olive oil
kosher salt

4 tablespoons butter
1 medium onion, finely chopped
1/4 cup raw basmati rice
1/4 cup raw red wehani rice (I used Bhutanese red rice, which looked to be the same)
4 cloves roasted garlic, mashed
8 cups water or mushroom stock (click here for recipe)
1/2 teaspoon kosher salt
1 cups sherry
1 teaspoon freshly grated ginger and juice
1/2 teaspoon ground white pepper
1/4 cup low-sodium tamari
1 tablespoon fresh thyme leaves

1 cup Crème Fraiche
1/2 cup finely chopped chives

Lightly oil mushroom pieces. Place on sheet pan lined with parchment paper. Roast mushrooms in oven until brown and caramelized; approximately 25 minutes.

Set aside. Reserve 1 cup of the roasted mushrooms for topping at serving.

In a medium dutch oven, melt the butter. Add the onions and sauté over medium heat until translucent. Lower heat and add the basmati rice. Cook for a few minutes until the kernels are slightly toasted. Add the red wehani rice, and continue to cook for 5 minutes. Add the mashed garlic and incorporate. Stir in 2 cups of the water or stock. Add 1/2 teaspoon salt, grated ginger and juice, white pepper and sherry.

Lower heat, cover and cook for 15 minutes, stirring occasionally.

Add all but reserved 1 cup roasted mushrooms, balance of water or stock, tamari.

Cover and cook for 10 minutes.

Add thyme, cover and cook for another 20 minutes. Rice should be thoroughly cooked and soft.

Remove 2/3 of the mixture and blend in food processor until smooth. Or remove 1/3 of the mixture, set aside, use an immersion blender to process the soup left in the pot.

Return the balance of the soup, blend and heat thoroughly.

Serve immediately in warmed bowls. Top with roasted mushrooms, then a swirl of crème fraiche, and chopped chives.


Source: Mary Karlin, Ramekins Culinary School, Sonoma Valley