Grouse & Wild Rice Mushroom Soup
This Grouse & Wild Rice Mushroom Soup does the trick to warm up my girls on a cold winter's night here in North Dakota. For this grouse recipe, you’ll make the stock and cook the grouse to pull apart tender in the same pot so you can utilize the entire carcass, including the legs and thighs.
Servings: 8 servings
Ingredients
Grouse Stock
- 2 grouse (plucked, gutted and cleaned)
- 2 large yellow onions, diced
- 20 baby carrots, cut in half
- 4 stalks celery with leaves, diced
- 2 tablespoons minced garlic
- 6 sprigs fresh thyme
- 1 tablespoon dried rosemary
- 1 ½ tablespoons salt
- 1 ½ teaspoons black pepper
- 4 cups chicken broth
- 10 cups water
Grouse & Wild Rice Soup
- 2 cups wild rice
- 2 tablespoons olive oil
- 16 ounces white button or baby bella mushrooms, sliced
- 2 tablespoons butter
- 1 cup heavy whipping cream
- 2 tablespoons lemon juice
Instructions
Grouse Stock
- Place the grouse, onions, carrots, celery, garlic, thyme, rosemary, salt, pepper, chicken broth, and water in an 8-quart stockpot.
- Simmer, uncovered, for 4 hours.
- Chill the stock for 4 hours or overnight so you can handle the meat and bones. Using your hands, shred the meat and return to the pot. Remove all of the grouse bones and discard them.
Grouse & Wild Rice Soup
- Return grouse stock to the stovetop, add the uncooked wild rice, and bring to a boil, then simmer over moderately low heat, stirring occasionally, about 30 minutes.
- Meanwhile, in a large skillet, heat the olive oil over high heat. Add the mushrooms. Do not move the mushrooms until they have caramelized on one side. When they are caramelized, stir them and continue to cook for about 5 minutes.
- Add the butter to the mushrooms. Cook and toss for 3 more minutes, until beautifully browned.
- Transfer mushrooms to the soup. Stir in the cream and lemon juice. Simmer for 5 more minutes. Season with more salt and pepper if needed. Ladle the soup into bowls and serve.
