"Mezcal-Infused Creamy Mushroom and Wild Rice Soup blends smoky mezcal, earthy shiitake mushrooms, wild rice, and savory bacon in a rich, creamy broth, offering a comforting and flavorful meal perfect for cooler days."
-- @
hecooksco
Recipe Description
If you’re looking for an inventive, flavorful, and hearty dish to warm you up, look no further than this Mezcal-Infused Creamy Mushroom and Wild Rice Soup. This unique recipe brings together earthy mushrooms, chewy wild rice, smoky bacon, and a touch of mezcal, creating a soup that’s as comforting as it is indulgent. Perfect for fall or winter nights, this dish will fill your kitchen with irresistible aromas and your bowl with satisfying flavors.Wild rice is known for its nutty flavor and slightly chewy texture. It is the perfect complement to the earthiness of shiitake mushrooms and the soup’s overall richness. Unlike traditional white or brown rice, wild rice offers a unique texture that holds up well in a hearty soup like this, providing a satisfying chew in every bite. Its flavor also stands up well to bold ingredients like bacon and mezcal.What sets this soup apart from more traditional creamy wild rice soup recipes is the addition of mezcal. This smoky, agave spirit infuses the soup with a depth of flavor that complements the earthy mushrooms and savory bacon. The mezcal’s smoky notes enhance the mushroom and wild rice combination, creating a complex and layered soup.The soup features shiitake mushrooms, which add a hearty, meaty texture and robust umami flavor. The shiitakes are cooked until golden brown and tender, releasing their rich juices into the broth to deepen the flavor. Combined with the mezcal, the mushrooms take on an even more intense, smoky, and earthy profile, making this soup unique.To balance the bold flavors of the mezcal-infused mushrooms and wild rice, the soup is enriched with heavy cream, which gives it a luxurious, velvety texture. The cream ties everything together, transforming the soup into a decadent comfort food. The added richness also mows the heat from the red pepper flakes, while a squeeze of fresh lime juice adds a bright, citrusy note that cuts through the richness and lifts the dish.Crispy bacon is scattered throughout the soup, adding salty, savory bites that contrast perfectly with the creamy broth and tender mushrooms. The bacon provides texture and infuses the soup with an irresistible, smoky depth that pairs beautifully with the mezcal. Every spoonful offers a balance of soft, chewy, and crispy textures, making each bite a delightful experience.Whether serving this comforting soup as a weeknight meal or as the star of a dinner party, Mezcal-Infused Creamy Mushroom and Wild Rice Soup will surely impress. The blend of wild rice, smoky mezcal, earthy mushrooms, and bacon creates a unique and flavorful soup that stands out from traditional recipes. Garnish with freshly chopped chives and grated Parmesan cheese for a finishing touch. This dish captures the essence of a smoky wild rice soup with its bold mezcal twist, making it an excellent choice for anyone looking to elevate their comfort food game.
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- Recipe Card
Prep time 15mins
Cook time 40mins
Serves or Makes: 4
Recipe Card
ingredients
- 1 pound thinly sliced shiitake mushrooms
- 1 cup wild rice
- 1/2 pound chopped bacon
- 2 tablespoons extra virgin olive oil
- 6 cups vegetable oil
- 1 large finely chopped onion
- 4 cloves of minced garlic
- 2 tablespoons mezcal
- 4 sprigs of thyme
- 2 bay leaves
- 1 juiced lime
- 1 cup heavy cream
- 1/2 teaspoon red pepper flakes
- to taste salt and ground black pepper
- for garnish freshly chopped chives
- for garnish grated Parmesan cheese
Method
Step 1
Cook Wild Rice:Rinse the wild rice under cold water. In a small saucepan, bring 2 cups of water to a boil. Add the wild rice, reduce to the heat to low, cover, and cook until the rice is tender, 40-45 minutes. Fluff with a fork.
Step 2
Cook the Bacon:In a large pot, cook the bacon over medium heat until it’s crispy, 5-6 minutes. Remove the bacon and set aside, leaving the fat in the pot.
Step 3
Sauté Onion and Garlic:Add the onion 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.
Step 4
Cook the Mushrooms:Add the sliced mushrooms to the pot. Sauté for 5-6 minutes, stirring occasionally, until the mushrooms are browned and have released most of their moisture.
Step 5
Deglaze with Mezcal:Add the mezcal to the pot and deglaze, scraping up any browned bits from the bottom. Allow the alcohol to evaporate for 1-2 minutes.
Step 6
Add Broth and Herbs:Add the vegetable broth, thyme sprigs, and bay leaves, then bring the soup to a boil. Reduce the heat to low, cover, and let it simmer for 15-20 minutes.
Step 7
Add Remaining Ingredients:Stir in the cooked wild rice, bacon, heavy cream, lime juice, and red pepper flakes. Season with salt and ground black pepper to taste. Simmer the soup for 5-10 minutes, allowing the flavors to meld.
Step 8
Garnish and serve:Remove the thyme sprigs and bay leaves from the soup. Ladle the soup into bowls and garnish with freshly chopped chives and grated Parmesan cheese. Serve hot.
