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Mushroom and Wild Rice Chowder




Source of Recipe


calphalon






List of Ingredients



• ½ cup uncooked wild rice, rinsed
  
• 1 cup water
  
• 2 tbsp olive oil
  
• 2 cups button, cremini, shiitake and/or oyster mushrooms, sliced
  
• ½ cup onion, diced
  
• 2 garlic cloves, minced
  
• ¼ cup all-purpose flour
  
• 4 cups chicken broth
  
• 1 cup potatoes, peeled, cubed
  
• 2 tsp fresh thyme, chopped, (or ½ tsp dried)
  
• 1/4 tsp ground nutmeg
  
• 1 cup frozen corn
  
• 1 cup 35% cream
  
• Salt and pepper to taste
  






Instructions



1. In a 1 ½ qt. saucepan, combine wild rice, water and 1 tbsp of salt. Cover and bring to a boil. Lower heat and simmer for 30 - 45 minutes or until rice is tender. Do not drain. Set rice aside.
   
2. Heat a 10" fry pan over medium high heat. Add in 1-2 tbsp olive oil to coat. Add in mushrooms and sauté until golden brown and tender, 7-10 minutes. Remove pan from heat and set aside.
   
3. In a 3 qt. saucepan, heat remaining olive oil over medium heat. Add onions and garlic and sauté until tender. Add in flour and stir for 1 - 2 minutes until the roux mixture bubbles. Slowly add in cold chicken broth, stirring vigorously to incorporate the flour and liquid. Add potatoes and seasonings. Slowly bring soup to a boil, reduce heat and simmer 20 - 30 minutes until slightly thickened.
   
4. Add in corn and reserved mushrooms. Cover and simmer an additional 10 minutes until all vegetables are tender.
   
5. Stir in 35% cream and the cooked wild rice. Adjust seasoning to taste.
   






Final Comments


Serving Size: Makes: 4 servings

Food Tips:
The rice should actually be a little under done as it will continue to heat and cook.

Wild rice grains should never appear to be split at the ends as that indicates overcooked rice.