Mezcal-Infused Creamy Mushroom and Wild Rice Soup

Mezcal-Infused Creamy Mushroom and Wild Rice Soup is an innovative and luxurious twist on the traditional creamy mushroom soup. By incorporating mezcal, a smoky and complex spirit, the dish gains an additional layer of depth and intrigue.

Flavor Profile:

• Mezcal: The inclusion of mezcal is what sets this soup apart. Mezcal, known for its smoky and earthy flavors derived from the agave plant, infuses the soup with a subtle smokiness and a hint of spice, complementing the natural earthiness of the mushrooms.
• Bacon: The addition of bacon brings a rich, savory depth to the soup. Its smokiness pairs exceptionally well with the mezcal’s smoky notes, while the saltiness of the bacon contrasts and highlights the earthy flavors of the mushrooms.
• Mushrooms: A mix of mushrooms, such as portobello and shiitake, provides a rich, umami depth. Each type contributes its unique flavor, resulting in a complex and savory broth.
• Wild Rice: Wild rice adds a nutty flavor and a delightful chewiness, offering a pleasant contrast in texture to the creamy soup.

The soup’s creamy base is accentuated by the chewy wild rice and the varying textures of the mushrooms. The bacon adds an additional layer of texture, often crispy, providing a delightful contrast in each spoonful.

Bacon is rendered at the beginning of the cooking process, contributing its fat as a base in which to sauté the mushrooms, shallot, and garlic, thereby infusing the entire soup with its flavor.

Mezcal is used to deglaze the pan after sautéing the vegetables, combining with the bacon’s rendered fat to create a rich foundation.

The broth, cream, and wild rice are then added and simmered, allowing the flavors to meld together harmoniously.

Garnished with fresh herbs and perhaps an extra sprinkling of crispy bacon on top, the soup is a delight to serve.

This soup, rich and full of flavor, is perfect for cozy nights or as an indulgent starter in a more formal meal. The addition of bacon makes it particularly appealing for those who enjoy hearty, comforting dishes.

It pairs excellently with a robust red wine or a light mezcal cocktail, which can cut through the richness of the bacon.

Wine Pairing Recommendations:

• Pinot Noir: Pinot Noir, with its earthy undertones and medium body, pairs well with the earthiness of the mushrooms. The subtle fruitiness of the wine can also balance the richness of the cream and bacon.
• Chardonnay: A well-oaked Chardonnay can complement the creamy texture of the soup. The buttery, vanilla notes from the oak aging process can resonate with the soup’s richness while providing enough acidity to cut through the fat.
• Syrah: Syrah, known for its bold flavors and smoky, peppery notes, can stand up to the strong flavors of the soup. The wine’s inherent spiciness and dark fruit flavors can complement both the bacon and the mezcal infusion.

Mezcal-Infused Creamy Mushroom and Wild Rice Soup

5 from 1 vote

Course: MainsCuisine: FusionDifficulty: Medium

Servings

4

servings

Prep time

15

minutes

Cooking time

40

minutes

Total time

55

minutes

Mezcal-Infused Creamy Mushroom and Wild Rice Soup is a luxuriously rich and earthy dish, featuring a unique blend of smoky mezcal, a variety of mushrooms, hearty wild rice, and a touch of cream, all harmoniously balanced with the savory depth of bacon.

Ingredients

• 1 pound 1 mushrooms (such as portobello and shiitake), cleaned and sliced

• 1/2 cup 1/2 wild rice

• 5 slices 5 bacon, chopped

• 2 tablespoons 2 extra virgin olive oil

• 4 cups 4 vegetable broth

• 2 large 2 shallots, minced

• 4 cloves 4 garlic, minced

• 1/4 cup 1/4 mezcal

• 1 tablespoon 1 dried thyme

• 1 1 lime, juiced

• 1 cup 1 heavy cream

• 1/4 cup 1/4 cilantro, freshly chopped

• salt and ground black pepper, to taste

Equipment

• Dutch ovenBuy now
• KnifeBuy now
• Cooking spoonBuy now
• SaucepanBuy now
• LadleBuy now

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.