Cream of Mushroom/Wild Rice
This is a no brainer for the mushroom lover. My great friend Celine, she is Chinese, always makes sure I have really good dried shiitake mushrooms. I love using them for this recipe. It is simple and it goes like this:
In addition to the shiitake I like to use button and crimini mushrooms for this recipe. In a large stock pot saute' 2-3 ribs of celery, 1 diced onion until soft on medium heat. Add 1 large container of sliced crimini mushrooms and 1 large container of button mushrooms. Add more mushrooms if you are making more soup or if you just want more mushrooms [go on... don't be scared... break the rules!!!] Cook until moisture comes out of the mushrooms and reduces back into the veggies. Add thyme, tarragon, salt and pepper to taste. Add 1/4 -1/2 stick of butter melt and add 2-4 tablespoons of flour and cook for a few minutes. Add 4-6 cups of stock and a small package of wild rice and simmer slowly until rice is cooked through. Stir in 1-2 pints of heavy cream [This is preferred creaminess, etc.] simmer up to the boiling point and serve piping hot. Garnish with a dollop of crème fraîche.