Mixed Mushroom Soup With Wild Rice & Madeira

chefs-mate chefs-mate 0 Comments
Servings: 8 Difficulty: Advanced
Jump To Recipe Print Recipe
International-style warm and comforting soup that brings home-style flavor to your table
Mixed Mushroom Soup With Wild Rice & Madeira recipe image
Mixed Mushroom Soup With Wild Rice & Madeira recipe image
Print Recipe

Mixed Mushroom Soup With Wild Rice & Madeira

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 173.6

Description

This International soup features Warm water, Dried shiitake mushrooms, Mushrooms, Butter, Shallots. It delivers smooth, comforting richness. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. peeled and diced 3/4 ts Dried thyme 1/2 ts Dried marjoram 2 c Cooked wild rice 4 c Chicken stock Salt and pepper to taste 1 tb Tomato paste 1 c Light
  2. cream Few drops Tabasco sauce 3 tb Madeira wine Snipped chives (opt) In a small bowl,
  3. pour the warm water over the dried mushrooms, weighting them down so that the mushrooms are completely submerged;
  4. soak for 30 minutes.
  5. cut off and discard the tough stems.
  6. 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.
  7. Slice the mushrooms and set them aside along with the liquid.
  8. Wipe the cultivated mushrooms with dampened paper towels, t rim off the stems and
  9. slice the mushrooms thickly.
  10. Set aside.
  11. In a 7-qt.
  12. Dutch oven,
  13. melt the butter and saut the shallots over medium
  14. heat , stirring frequently, for 2 minutes.
  15. Add both kinds of mushrooms and saut, stirring, for about 5 minutes.
  16. Add the cooked rice along with the reserved mushroom liquid and the chicken stock.
  17. Bring to a boil, lower the heat, season with salt and pepper to taste and stir in the tomato paste.
  18. Cover and simmer for 30 minutes.
  19. Pure in batches in a blender or food processor; the soup should not be too smooth.
  20. Return soup to the same pot, stir in the cream and reheat on low heat.
  21. Stir in the Tabasco sauce and the wine; adjust seasoning.
  22. SErve hot, topped with a few snipped chives, if desired.
  23. The Versatile Grain and the Elegant Bean by Sheryl and Mel London ISBN 0-671-76106-4 pg 263

Nutrition Facts

Servings 8

Amount Per Serving
Calories 173.6kcal
% Daily Value *
Total Fat 12.7g20%
Saturated Fat 7.6g38%
Cholesterol 32.2mg11%
Sodium 131.3mg6%
Total Carbohydrate 12.7g5%
Dietary Fiber 3.1g13%
Sugars 4.5g
Protein 5.4g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: amp, baking, blending, boiling, butter, carrot, celery, chopped, coarsely, diced, dried, international, madeira, mixed, mushroom, mushrooms, potatoes, rice, shallots, shiitake
Recipe Card powered by WP Delicious