Mixed Mushroom Soup With Wild Rice & Madeira Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 cup: Warm water,
1 ounce: Dried shiitake mushrooms,
1 lbs: Mushrooms,
4 tbsp: Butter,
1/3 cup: Shallots, coarsely chopped
1 small: Carrot, diced
1 large: Celery stalk, diced
1/4 lbs: Potatoes peeled and diced,
3/4 tsp: Dried thyme,
1/2 tsp: Dried marjoram,
2 cup: Cooked wild rice,
4 cup: Chicken stock,
Salt and pepper to taste,
1 tbsp: Tomato paste,
1 cup: Light cream,
Few drops Tabasco sauce,
3 tbsp: Madeira wine,
Snipped chives, opt
Directions:
In a small bowl, pour the warm water over the dried mushrooms,
weighting them down so that the mushrooms are completely submerged;
soak for 30 minutes. cut off and discard the tough stems. Squeeze
excess liquid from the mushrooms back into the soaking liquid, then
strain the liquid through a dampened coffee filter to get rid of any
fine grit. Slice the mushrooms and set them aside along with the
liquid.
Wipe the cultivated mushrooms with dampened paper towels, t rim off
the stems and slice the mushrooms thickly. Set aside.
In a 7-qt. Dutch oven, melt the butter and saut
the shallots over
medium heat, stirring frequently, for 2 minutes. Add both kinds of
mushrooms and saut
, stirring, for about 5 minutes. Add the cooked
rice along with the reserved mushroom liquid and the chicken stock.
Bring to a boil, lower the heat, season with salt and pepper to taste
and stir in the tomato paste. Cover and simmer for 30 minutes.
Pur
e in batches in a blender or food processor; the soup should not
be too smooth. Return soup to the same pot, stir in the cream and
reheat on low heat. Stir in the Tabasco sauce and the wine; adjust
seasoning. SErve hot, topped with a few snipped chives, if desired.
The Versatile Grain
and the
Elegant Bean
by Sheryl and Mel London
ISBN 0-671-76106-4
pg 263
Source from luhu.jp
weighting them down so that the mushrooms are completely submerged;
soak for 30 minutes. cut off and discard the tough stems. Squeeze
excess liquid from the mushrooms back into the soaking liquid, then
strain the liquid through a dampened coffee filter to get rid of any
fine grit. Slice the mushrooms and set them aside along with the
liquid.
Wipe the cultivated mushrooms with dampened paper towels, t rim off
the stems and slice the mushrooms thickly. Set aside.
In a 7-qt. Dutch oven, melt the butter and saut
the shallots over
medium heat, stirring frequently, for 2 minutes. Add both kinds of
mushrooms and saut
, stirring, for about 5 minutes. Add the cooked
rice along with the reserved mushroom liquid and the chicken stock.
Bring to a boil, lower the heat, season with salt and pepper to taste
and stir in the tomato paste. Cover and simmer for 30 minutes.
Pur
e in batches in a blender or food processor; the soup should not
be too smooth. Return soup to the same pot, stir in the cream and
reheat on low heat. Stir in the Tabasco sauce and the wine; adjust
seasoning. SErve hot, topped with a few snipped chives, if desired.
The Versatile Grain
and the
Elegant Bean
by Sheryl and Mel London
ISBN 0-671-76106-4
pg 263
Source from luhu.jp