Wild Rice and Mushroom Soup with Smoked Trout

Wild Rice and Mushroom Soup with Smoked Trout

Wild rice grows in the lakes and marshes of the northern Great Lakes, and it carries a nutty, almost earthy flavor that plain white rice cannot match. This soup takes a little patience: you cook the rice separately, build a broth with mushrooms and herbs, and finish with flakes of smoked trout. It is a good project for a cool evening and a meal that rewards the time you give it.

You need

• 1 cup wild rice [about 6 oz / 170 g], rinsed well
• 3 1/2 cups water, for cooking the rice
• 3 tablespoons butter or olive oil
• 1 medium yellow onion, finely diced
• 2 carrots, peeled and finely diced
• 2 celery stalks, finely diced
• 8 oz (225 g) cremini or wild mushrooms, sliced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme or 1 tablespoon fresh
• 2 bay leaves
• 6 cups low-sodium chicken or vegetable broth [1.4 L]
• 1 cup whole milk or unsweetened plant milk
• 1/2 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper
• 4 oz (115 g) smoked trout or whitefish, skin removed and flaked
• 2 tablespoons chopped fresh chives or parsley
• 1 tablespoon apple cider vinegar or lemon juice

Method

1. Rinse the wild rice in a fine-mesh strainer until the water runs mostly clear. Put it in a saucepan with the 3 1/2 cups water and 1/2 teaspoon salt. Bring to a boil, then reduce to a gentle simmer, cover and cook 45 to 55 minutes, until the grains split open and are tender but still chewy. Drain any extra water and set the rice aside.
2. While the rice cooks, heat the butter or oil in a heavy pot over medium heat. Add the onion, carrots and celery, and cook 8 minutes, stirring now and then, until the vegetables are soft and the onion is translucent.
3. Add the mushrooms and cook 6 to 8 minutes, until they release their liquid and it cooks off and the edges turn golden brown.
4. Stir in the garlic, thyme and bay leaves. Cook 1 minute until the garlic is fragrant.
5. Pour in the broth and bring to a simmer. Cook uncovered 15 minutes so the flavors come together.
6. Add the cooked wild rice and simmer 5 minutes. Stir in the milk and warm through, but do not let it boil hard, about 3 minutes.
7. Remove the bay leaves. Season with the 1/2 teaspoon salt and the black pepper, then taste and adjust.
8. Stir in the vinegar or lemon juice. This brightens the broth and balances the richness of the smoked fish.
9. Ladle into bowls. Top each with a few flakes of smoked trout and a sprinkle of chives or parsley. Serve hot.