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Soupalicious
Dan Dipaolo
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La Belle Cuisine
L’Etoile’s Wild Rice and
Shiitake Mushroom Soup
Odessa Piper
 
Great Women Chefs:
Marvelous Meals and Innovative
Recipes from the Stars of American Cuisine
by Julie Stillman, 1996, Turner Publishing, Inc.  
Serves 6-8
1 cup uncooked
wild rice
4 cups water
1/4 teaspoon
salt
Vegetable
Stock
2 carrots
2 turnips
2 burdock
roots
1 celery root
2 leeks (green
part)
1 fennel
bulb’s top stem and weed
1 onion
4 cloves
garlic, cut in quarters
Handful of
parsley stems
4 sprigs fresh
thyme
2 crushed bay
leaves
2 cups
shiitake mushroom stems
2 tablespoons
white beans
2 cups dry
white wine
6 cracked
peppercorns
[Oil]
3-4 cups
thinly sliced shiitake
mushroom caps
In a saucepan,
bring rice, water, and salt to a boil. Stir, reduce heat to a simmer, cover
and cook for 40-45 minutes just until rice kernels puff open. Do not
overcook. Drain off the excess liquid to use in the vegetable stock.
Slice first
twelve stock ingredients [carrots through mushroom stems] into roughly
inch-long pieces. Place in a stockpot, add the broth drained from
the wild
rice, white beans and 6 cups of water, or enough to just cover the
vegetables. Bring to a boil, cover, reduce heat to low and simmer for 40
minutes. Add wine and peppercorns. Cook for 15 minutes more.
Strain through
medium mesh strainer, pushing the softened vegetables
through with the back
of the ladle to slightly thicken the broth. Cool and
season with salt to
taste.
To serve:
Heat a thin layer of oil in a large sauté pan over high heat. Cook mushroom
slices in a single layer just until the edges turn golden and crispy. Return
the sautéed mushrooms to a large saucepan and add 1 cup of broth
and 1/3 cup
of wild rice for each portion you are planning to serve. Bring
to a boil and
simmer for a full minute. Distribute broth, rice and mushrooms evenly into
warmed bowls.
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