Morton's Restaurant Group, Inc. owns and operates Morton's of Chicago, a high-end steakhouse restaurant chain aimed at a business clientele, and Bertolini's Authentic Trattorias, a smaller chain offering Italian specialties in a casual dining atmosphere. At the end of 1998 Morton's Restaurant Group owned and operated 43 Morton's of Chicago and 12 Bertolini's units. All Morton's of Chicago restaurants were similar in style, concept, and decor, and were located in retail, hotel, commercial, and office building complexes in major metropolitan areas and urban centers. Catering primarily to business-oriented clients, Morton's of Chicago had an average per person check of about $65 in 1998. The Bertolini's restaurants offered white tablecloth service, with an average per person check of about $20. Morton's Restaurant Group also held a minority of stock in two other restaurant chains, Mick's and Peasant.
Wild Rice and Mushroom Soup
WILD RICE and MUSHROOM SOUP
Morton's the Steakhouse Recipe
1/2 cup wild rice
3 tablespoons unsalted butter
1 cup chopped celery
3/4 cup chopped yellow onions
2 gloves garlic, minced
1 pound medium white mushrooms, sliced 1/4 inch thick
8 ounces cremini mushrooms, sliced 1/4 inch thick
8 ounces shiitake mushrooms, stemmed and sliced 1/4 inch thick
5 tablespoons all purpose flour
1 quart heavy cream
1/4 teaspoon freshly ground black pepper
Cook the wild rice according to the package instructions. Strain the rice and reserve the liquid. Add more water if needed to measure 2 cups of cooking liquid. You will have about 2 cups of cooked rice.
In a large stockpot, melt the butter over medium heat. Add the celery, onion, and garlic and saute for 8 to 10 minutes, or until the vegetables soften but are not browned.
Raise the heat to medium high. Add the mushrooms and stir continuously for 10 to 12 minutes, or until they release their liquid and soften. Sprinkle the flour over the mushrooms and stir to bland to make sure there are no lumps. Cook for about 1 minute.
Add the cream and mix gently but thoroughly. Add the cooked rice and the 2 cups of reserved liquid. Simmer gently for about 5 minutes to heat thoroughly and thicken. Season to taste with pepper and serve, ladled into soup bowls.