Shake off the chill in the air with this savoury wild mushroom and butternut squash soup.

 

Ingredients

• 1⁄2 cup uncooked wild rice
• 1 oz dried porcini mushrooms
• 7 cups boiling water
• 2 tbsp olive oil
• 1 lb shiitake mushrooms, thinly sliced
• 1⁄2 lb chanterelle mushrooms, cleaned
• 1⁄4 cup brandy
• 1⁄4 cup butter
• 3 cloves garlic, minced
• 1⁄2 cup minced shallots
• 1 stalk celery, minced
• 2 tsp kosher salt
• 2 tbsp all-purpose flour
• 3 cups peeled, cubed butternut squash
• 1⁄2 cup 35% cream
• Pinch nutmeg
• 1 tbsp chopped fresh thyme

Directions

1 Fill a large pot with 3 cups cold water, add the rice and bring to a boil.

2 Reduce heat to medium and cook until the rice is soft and beginning to burst, 35 to 40 minutes. Drain and reserve.

3 Cover porcini mushrooms with the boiling water and allow to soak until they soften, about 30 minutes. Squeeze the water out of the mushrooms and chop finely. Strain the mushroom-soaking liquid, discarding any gritty bits; reserve the liquid for the soup base.

4 Heat the oil in a large skillet over medium-high heat. Add the shiitakes and saute until golden, about 5 minutes. Add the chanterelles and porcinis and cook just until softened, about 2 minutes. Pour in the brandy and stir for 1 minute, scraping up browned bits from the bottom of the pan. Set aside.

5 Melt the butter in another large pot over medium heat. Add the garlic,  shallots, celery and kosher salt. Cook for 5 minutes, until the vegetables are beginning to brown slightly. Add the flour and stir for 1 minute to make sure the vegetables are evenly coated. Pour in the strained mushroom- soaking liquid a little at a time, stirring to prevent lumps.

6 Add the butternut squash and let the soup simmer gently for about 7 minutes. Add the reserved rice, the mushroom mixture, and the cream, nutmeg and thyme, cooking just until soup is heated through. Serve immediately.

Serves 4 to 6.