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Soups & Stuff/Soups

Recipe info
Category: Soups & Stuff/Soups
Rating: 0.00

Wild Rice And Mushroom Soup

Categories: March 1992
Yield: 1 servings

1 cn Chicken broth; (14
1/2 c Wild rice
1 oz Dried shiitake mushrooms
1 1/2 c Hot water
2 tb Butter
1 Onion; chopped
2 Garlic cloves; chopped
1/4 ts Dried rosemary; crumbled
1/4 ts Dried thyme; crumbled
1 Russet potato; peeled, diced
; (8-ounce)
2 c Beef stock or canned beef
3/4 c Milk; (about)
2 tb Madeira

Combine chicken broth and rice in small saucepan. Cover and simmer over
medium-low heat until rice is tender and liquid is absorbed, about 50

Meanwhile, soak mushrooms in 1 1/2 cups hot water until soft, about 20
minutes. Drain mushrooms, reserving soaking liquid. Cut off mushroom stems
and discard. Thinly slice mushrooms.

Melt 1 tablespoon butter in heavy large saucepan over medium-high heat. Add
mushrooms and saute until tender and golden brown, about 5 minutes.
Transfer to small bowl. Melt remaining 1 tablespoon butter in same pan. Add
onion, garlic, rosemary and thyme and saute until onion is very tender,
about 10 minutes. Mix in potato, beef stock and reserved mushroom soaking
liquid. Cover and simmer until potato is very tender, about 15 minutes.

Transfer soup to blender in batches and puree until smooth. Return to
saucepan. Stir in wild rice, mushrooms, 3/4 cup milk and Madeira. Cover and
simmer 15 minutes to blend flavors. Season with salt and pepper. (Can be
prepared 1 day ahead. Cover and refrigerate. Return soup to simmer.) Thin
with additional milk if desired.

Serves 4.

Bon Appetit March 1992



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