- Course: Appetizer, Main Course
- Skill Level: Easy
- Cost: Moderate
- Favorited: 24 Times
Can be made ahead of time.
Extreme elegance meets stick-to-the-ribs heartiness in this robust soup. It calls for a combination of dried wild mushrooms and fresh exotic ones. Most of the fresh mushrooms sold as “wild” in your supermarket are actually cultivated mushrooms, similar to the common white button mushroom, but because they have more flavor, a meatier texture, and are generally darker in color, we use them like the foraged wild mushrooms they resemble. Wild rice is a prime candidate for slow cooking. Its tough hull helps it remain appealingly chewy, even after hours of cooking.
Heat the oil in a large skillet over medium-high heat. Add the onion, carrot, celery, and cremini mushrooms and sauté until the vegetables brown lightly, about 6 minutes. Add the garlic, thyme, and rosemary and cook for another minute. Transfer to a 5- to 6-quart slow cooker.
Add the wild rice, dried wild mushrooms, beef broth, tomatoes, salt, and pepper. Cover the cooker and cook on high for 4 hours, or on low for 6 to 8 hours, until the wild rice is tender.
Stir in the potato flakes and parsley and cook on high for 10 minutes
• Like most soups, this one improves with age; for the best flavor, prepare a day or two ahead, or cook overnight and refrigerate until dinner. As the soup sits, the rice will absorb more of the broth, so you may need to add a bit more broth when you reheat the soup.
• To make the soup vegetarian, substitute mushroom or vegetable broth for the beef broth.
Precook: 10 minutes
Slow Cook: 4 hours on high, or 6 to 8 hours on low, in a 5- to 6-quart slow cooker
At the End: 10 minutes