Tomato Soup With Mushrooms & Rice Recipe
Yield: 6 servingsYield: 6 servings
Recipe by luhu.jp
Ingredients:
1 oz: dried porcini mushrooms,
2 cup: beef or chicken broth,
2 tablespoon: butter or vegetable oil,
1/2 cup: onion(s), finely chopped,
8 cup: canned italian tomatoes,
1: with their juice,
1 cup: cooked medium, long-grain,
1: or italian arborio rice,
1: salt and pepper to taste,
3 tablespoon: heavy cream (opt),
1 tablespoon: thyme leaves or,
1: finely chopped parsley,
Directions:
1. Combine the dried mushrooms and broth in a small saucepan and heat
to boiling. Remove from the heat, cover, and let stand for 30 min.
Drain through a sieve lined with a dampened paper towel, setting
aside the porcini-flavored broth. Pick over the mushrooms and rinse
off or discard any hard or gritty parts. Finely chop the mushrooms
and set aside the mushrooms and broth separately.
2. Meanwhile, heat the butter or oil in a large saucepan. Add the
onion and saute over low heat, stirring, until golden, about 10 min.
Press the tomatoes through a sieve or food mill; discard the seeds.
Add the strained tomatoes, porcini broth, and chopped mushrooms to
the onions. Heat to boiling, then cover and simmer for 10 min.
3. Add the rice, cover, and simmer for 10 min, stirring occasionally.
Season with salt and pepper.
4. To serve, ladle into bowls and drizzle with 1/2 tbs of heavy
cream, if desired. Sprinkle with fresh thyme leaves or parsley. Serve
immediately.
Rice, the Amazing Grain
by Marie Simmons
ISBN 0-8050-1371-7
pg 21-22
From: Diane Lazarus Date: 21 Jan 96
Yield: 6 servings
Source from luhu.jp
to boiling. Remove from the heat, cover, and let stand for 30 min.
Drain through a sieve lined with a dampened paper towel, setting
aside the porcini-flavored broth. Pick over the mushrooms and rinse
off or discard any hard or gritty parts. Finely chop the mushrooms
and set aside the mushrooms and broth separately.
2. Meanwhile, heat the butter or oil in a large saucepan. Add the
onion and saute over low heat, stirring, until golden, about 10 min.
Press the tomatoes through a sieve or food mill; discard the seeds.
Add the strained tomatoes, porcini broth, and chopped mushrooms to
the onions. Heat to boiling, then cover and simmer for 10 min.
3. Add the rice, cover, and simmer for 10 min, stirring occasionally.
Season with salt and pepper.
4. To serve, ladle into bowls and drizzle with 1/2 tbs of heavy
cream, if desired. Sprinkle with fresh thyme leaves or parsley. Serve
immediately.
Rice, the Amazing Grain
by Marie Simmons
ISBN 0-8050-1371-7
pg 21-22
From: Diane Lazarus Date: 21 Jan 96
Yield: 6 servings
Source from luhu.jp
Tags
Soups