Winter is not my favorite season, but there’s one redeeming factor…I get to make and enjoy soups like this wild mushroom soup. It’s the perfect meal in a bowl, with its thick mushroom broth, chunky rice, and a touch of crunchy Facon garnish. This soup is guaranteed to warm you up from the inside out.—Sarah
2 tablespoons olive oil
1 large onion, diced
1-2 marrow bones or pieces of flanken
1 pint button mushrooms, diced
2 cups diced Portobello mushrooms
4 potatoes, diced
½ cup dried crimini or shiitake mushrooms
2 teaspoons dried thyme
2 tablespoons dried parsley
4 cups vegetable or beef broth
½ package diced beef Facon or duck fry
2-3 cups water
1½ cups wild rice
salt and pepper, to taste
- In a large soup pot, heat olive oil over medium–low heat. Add onions and sauté for 5 minutes. Add marrow bones, fresh mushrooms, and potatoes. Mix together with a wooden spoon, cover pot, and let vegetables sweat in pot for 8-10 minutes.
- Uncover pot, raise temperature to medium–high, and add the dried mushrooms, thyme, parsley, broth, and water. Mix and bring everything to a rolling boil.
- Lower heat and let cook on stovetop for about 30 minutes.
- Remove marrow bones from soup.
- Using an immersion blender, blend soup to desired thickness.
- Add rice and cook for another 25 minutes, until rice is cooked (you might want to add a little water if you like a more liquidy soup). Season with salt and pepper to taste.
- While soup is cooking, preheat oven to 350ºF. Spread Facon on a baking sheet and bake in oven until crisp. Cut into bite-sized pieces. Use as a garnish on top of soup.
Yield: 8 servings