Mezcal-Infused Creamy Mushroom and Wild Rice Soup (Recipe in Comments)
by hecooks_co
Mexican Food
Mezcal-Infused Creamy Mushroom and Wild Rice Soup (Recipe in Comments)
by hecooks_co
3 Comments
INGREDIENTS
1 pound mushrooms (such as portobello and shiitake), cleaned and sliced
1⁄2 cup wild rice
5 slices bacon, chopped
2 tablespoons extra virgin olive oil
4 cups vegetable broth
2 large shallots, minced
4 cloves garlic, minced
1⁄4 cup mezcal
1 tablespoon dried thyme
1 lime, juiced
1 cup heavy cream
1⁄4 cup cilantro, freshly chopped
salt and ground black pepper, to taste
DIRECTIONS
Cook Wild Rice:
Rinse the wild rice under cold water. In a small saucepan, bring 2 cups of the broth to a boil. Add the wild rice, reduce to a simmer, cover, and cook until the rice is tender, about 45 minutes. Fluff with a fork and set aside.
Cook the Bacon:
In a large pot, cook the bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon and set aside, leaving the fat in the pot.
Sauté Shallot and Garlic:
Add the shallot and garlic and cook for 1-2 minutes, until fragrant and translucent. Increase the heat to medium-high and add the mushrooms, cooking until browned and tender, about 5 minutes.
Deglaze with Mezcal:
Add the mezcal to the pot and deglaze, scraping up any browned bits from the bottom. Allow the alcohol to evaporate slightly, about 2 minutes.
Simmer the Soup:
Add the remaining broth and dried thyme to the pot. Turn the heat down to medium, bring the mixture to a simmer, and cook for about 15 minutes.
Blend for Creaminess (Optional):
For a creamier texture, use an immersion blender to partially blend the soup, or blend half of the soup in a blender and then return it to the pot. If you choose to blend your soup, you can add the cream from the step below.
Add Cream, Cooked Rice, and Bacon:
Reduce the heat to low. Stir in the heavy cream, cooked wild rice, and most of the bacon (reserving some for garnish). Heat through, then season with salt and pepper to taste. Be sure not to simmer or boil, as we don’t want the cream to coagulate.
Add Lime Juice and Serve:
Stir in the fresh lime juice. Ladle the soup into bowls. Garnish with crispy bacon and freshly chopped cilantro.
No
Sounds amazing!