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Wild Rice Soup with Maple Syrup
In this recipe for Soupe aux Champignons et Riz Sauvage ŕ l'Érable, rich, creamy soup is balanced by the addition of hearty grains and sweet maple syrup.
From: Saveur SERVES 6
6 cups chicken stock
2/3 cup wild rice
1 cup finely chopped shallots
2 cups half-and-half *
1/4 cup flour
2 tsp. fresh thyme leaves
1/2 tsp. freshly ground black pepper, plus more to taste
1 cup thinly sliced button mushrooms
2 tbsp. maple syrup
Kosher salt, to taste
Thinly sliced chives, for serving
* Note - Half & half translates to half cream, or a blend of whole milk and thick/double cream - the recommended proportions vary from equal parts to four parts whole milk with one part heavy cream. It should average 10 to 12% fat. Due to its lower fat content than cream, it can't be whipped.
In a 4-qt. saucepan, bring stock and rice to a boil over medium-high heat. Cover and cook, stirring, for 40 minutes. Add shallots and continue cooking until rice is tender, 5–10 minutes. In a small bowl, whisk half-and-half, flour, thyme, and pepper; whisk into soup. Add mushrooms and cook, stirring, until soup thickens, about 15 minutes. Stir in maple syrup, salt, and pepper; divide soup between 6 serving bowls. Garnish with chives.
