Several species of salmon can be found on the Pacific Northwest coast, and morel mushrooms and lemony sorrel are plentiful in the inland woods. They make a nice combination with a good wild rice blend. Serve the soup with crusty bread.
Suggested Beverage: A luscious Oregon Pinot Noir.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
In a small bowl, cover the morels with hot tap water and let stand until soft, about 15 minutes. Drain, reserving the liquid, and coarsely chop. Place a large sauté pan over medium-high heat and add the oil. Add all the fresh mushrooms and the leek and sauté for 10 minutes, until just beginning to color.
Step 2
Transfer all of the mushrooms, the reserved soaking liquid, and leek to the slow cooker and add the rice and water. Cover and cook on low for about 4 hours, until the rice is tender and the water has been absorbed. Add the salmon, sorrel, cream, and dill. Sprinkle in the flour and stir well. Continue to cook for about 30 minutes, until the salmon is just opaque.
Step 3
Break the salmon into pieces and stir it into the soup. Season to taste with salt and pepper. Ladle into soup bowls and serve at once.
