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.

　　

Ingredients

serves 4

　　1/2 ounce dried morel mushrooms

　　2 tablespoons vegetable oil

　　4 ounces cremini mushrooms, sliced

　　4 ounces button mushrooms, stemmed, sliced

　　1 leek, white and light green parts only, thoroughly rinsed, thinly sliced

　　1/2 cup wild rice blend

　　4 cups water

　　1/3 pound boneless skinless salmon steak or fillet

　　1 cup fresh sorrel or baby spinach leaves, cut into chiffonade

　　2 cups heavy whipping cream or half-and-half

　　1 tablespoon chopped fresh dill

　　About 2 tablespoons quick-mixing flour (such as Wondra)

　　Salt and freshly ground black pepper

　　

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.

　　Cooks' Note

　　Suggested Beverage: A luscious Oregon Pinot Noir.

　　The Gourmet Slow Cooker: Volume II