Name: Soup of Black Trumpets (or Horn of Plenty) and Wild Rice
Yield: Serves 8 as a first course
Ingredients: 6 cups water or mushroom or meat broth; ½ to 1 cup light cream or half-and-half; 3 to 4 tablespoons brandy; Lemon juice; ½ teaspoon grated nutmeg; 8 juniper berries, chopped, or ½ teaspoon dried thyme; ¼ teaspoon coarse-ground pepper; 3 ounces firm dry-cured country ham, such as Smithfield-type, cubed; ½ pound black trumpet (or horn of plenty) mushrooms; 2 or 3 medium parsnips, peeled and chunked; 2 large shallots, halved; 2 medium interior celery stalks with leaves, chunked; 2 tablespoons butter; 1 medium potato, peeled and chunked; 1 tablespoon kosher salt; ½ cup wild rice; ¼ cup medium dry sherry or Madeira

Preparation info

Serves
8
as a first course

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

Thick and autumnal, this dark mysterious mixture suggests chestnuts and truffles, making it an ideal opener for a meal of game. Juniper adds an inimitable piney undertone. If you prefer a stronger taste, substitute meat broth for the water. However, I find that black trumpets yield an unusually savory broth on their own.

Ingredients

½ pound black trumpet (or horn of plenty) mushrooms
3 ounces firm dry-cured country ham, such as Smithfield-type, cubed

Method

Pick over mushrooms to remove over-the-hill specimens and stray pine needles or twigs. Drop mushrooms into a bowl of water, swish around vigorously, then quickly lift out. Repeat until very little soil sinks to the bottom (water will not be completely clear—and you don’t want to wash out all mushroom flavor). Spread mushrooms on towel.
With motor running, drop

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Soup of Black Trumpets (or Horn of Plenty) and Wild Rice

Ingredients

Method

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