Wild Rice Soup with Maple Syrup

Name: Wild Rice Soup with Maple Syrup
Total time: PT0D0H0M
Ingredients: 6 cups chicken stock; 2 ⁄ 3 cup wild rice; 1 cup finely chopped shallots; 2 cups half-and-half; 1 ⁄ 4 cup flour; 2 tsp. fresh thyme leaves; 1 ⁄ 2 tsp. freshly ground black pepper, plus more to taste; 1 cup thinly sliced button mushrooms; 2 tbsp. maple syrup; Kosher salt, to taste; Thinly sliced chives, for serving

LANDON NORDEMAN

In this recipe for Soupe aux Champignons et Riz Sauvage a l'Érable, rich, creamy soup is balanced by the addition of hearty grains and sweet maple syrup. This recipe first appeared in The Sweet Life, a story about Quebec's second-largest maple syrup-producing region, Bas-St-Laurent.

Ingredients

6 cups chicken stock
²⁄₃ cup wild rice
1 cup finely chopped shallots
2 cups half-and-half
¹⁄₄ cup flour
2 tsp. fresh thyme leaves
¹⁄₂ tsp. freshly ground black pepper, plus more to taste
1 cup thinly sliced button mushrooms
2 tbsp. maple syrup
Kosher salt, to taste
Thinly sliced chives, for serving

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Instructions

Step 1

In a 4-qt. saucepan, bring stock and rice to a boil over medium-high heat. Cover and cook, stirring, for 40 minutes. Add shallots and continue cooking until rice is tender, 5–10 minutes. In a small bowl, whisk half-and-half, flour, thyme, and pepper; whisk into soup. Add mushrooms and cook, stirring, until soup thickens, about 15 minutes. Stir in maple syrup, salt, and pepper; divide soup between 6 serving bowls. Garnish with chives.

In a 4-qt. saucepan, bring stock and rice to a boil over medium-high heat. Cover and cook, stirring, for 40 minutes. Add shallots and continue cooking until rice is tender, 5–10 minutes. In a small bowl, whisk half-and-half, flour, thyme, and pepper; whisk into soup. Add mushrooms and cook, stirring, until soup thickens, about 15 minutes. Stir in maple syrup, salt, and pepper; divide soup between 6 serving bowls. Garnish with chives.