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

Preparation info
  • Serves

    8

    as a first course
    Appears in

    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

    1. 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.
    2. With motor running, drop