This is a print preview of "Mixed Mushroom Soup With Wild Rice And Madeira" recipe.

Mixed Mushroom Soup With Wild Rice And Madeira Recipe
by Global Cookbook

Mixed Mushroom Soup With Wild Rice And Madeira
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  Servings: 8

Ingredients

  • 1 1/2 c. Hot water
  • 1 ounce Dry shiitake mushrooms
  • 1 lb Mushrooms
  • 4 Tbsp. Butter
  • 1/3 c. Shallots, coarsely minced
  • 1 sm Carrot, diced
  • 1 lrg Celery stalk, diced
  • 1/4 lb Potatoes peeled and diced
  • 3/4 tsp Dry thyme
  • 1/2 tsp Dry marjoram
  • 2 c. Cooked wild rice
  • 4 c. Chicken stock
  •     Salt and pepper to taste
  • 1 Tbsp. Tomato paste
  • 1 c. Light cream
  •     Few drops Tabasco sauce
  • 3 Tbsp. Madeira wine
  •     Snipped chives (opt)

Directions

  1. In a small bowl, pour the hot water over the dry mushrooms, weighting them down so which the mushrooms are completely submerged; soak for 30 min. cut off and throw away 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.
  2. Wipe the cultivated mushrooms with dampened paper towels, t rim off the stems and slice the mushrooms thickly. Set aside.
  3. In a 7-quart. Dutch oven, heat the butter and saut=82 the shallots over medium heat, stirring frequently, for 2 min. Add in both kinds of mushrooms and saut=82, stirring, for about 5 min. Add in 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.
  4. Cover and simmer for 30 min.
  5. Pur=82e in batches in a blender or possibly food processor; the soup shouldn't 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 warm, topped with a few snipped chives, if you like.
  6. The Versatile Grain and theElegant Bean