WILD RICE AND MUSHROOM SOUP
Provided by Craig Claiborne And Pierre Franey
Categories soups and stews, appetizer
Time 2h
Yield Eight to 10 servings
Number Of Ingredients 14
Steps:
- Put the dried mushrooms in a mixing bowl and add eight cups of lukewarm water. Let soak for 30 minutes or longer. When the mushrooms are softened, massage them to extract any sand or soil, then squeeze them dry. Set aside, reserving the soaking liquid. Line a sieve with a double thickness of cheesecloth and strain the soaking liquid through it. There should be about seven cups. Set aside.
- Meanwhile, heat two tablespoons of the butter in a four-quart kettle or casserole and add the garlic and leeks. Cook, stirring often, about five minutes. Do not brown.
- Coarsely chop the soaked dried mushrooms and add them to the kettle. Sprinkle with the flour and cook over low heat, stirring often, about five minutes. Stir briskly from the bottom to prevent sticking. Add the wine, chicken broth and reserved soaking liquid. Simmer, uncovered, about an hour and 10 minutes. There should be about 9 1/2 cups of soup.
- Meanwhile, heat two tablespoons of the butter in a saucepan and add one and a half cups of water. Bring to the boil and add the salt and rice. Cover closely and cook 50 minutes, or until the rice has absorbed most of the liquid and is tender.
- Strain the soup, reserving both liquids and solids. Put the solids into the container of a food processor or electric blender and blend thoroughly, then return them to the kettle and add the strained-off liquid.
- Heat the remaining tablespoon of butter in a skillet and add the sliced fresh mushrooms. Cook about one minute, stirring. Stir in the lemon juice and Sherry. Add the sliced mushrooms and wild rice to the soup. Add salt and pepper to taste. Sprinkle with thyme. There should be about 10 cups of soup.
Nutrition Facts : @context http, Calories 152, UnsaturatedFat 2 grams, Carbohydrate 19 grams, Fat 6 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 435 milligrams, Sugar 2 grams, TransFat 0 grams
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Lolita Ratke
[email protected]This soup is a bit too salty for my taste. I would recommend using less salt than the recipe calls for.
Khadija Malik
[email protected]I'm not sure what went wrong, but my soup turned out bland. I think I might have used the wrong kind of mushrooms.
Akinreni Opeyemi
[email protected]This soup is delicious and healthy. I love that it's made with whole grains and vegetables.
King Spenzy
[email protected]I added some chopped carrots and celery to this soup, and it turned out even better.
Olaniyan Semiu
[email protected]This soup is a great way to use up leftover wild rice. It's also a great make-ahead meal.
DJ JOAN Records
[email protected]I made this soup exactly as the recipe said, and it turned out perfect. I will definitely be making it again.
Yeasmin Akter
[email protected]This soup is hearty and filling, and it's packed with flavor. I highly recommend it.
Tarak Djefv
[email protected]I love the combination of wild rice and mushrooms in this soup. It's a unique and delicious dish.
Karrson Allen
[email protected]This soup is the perfect comfort food for a cold winter day.
Mohammad Sahid
[email protected]I'm not a big fan of wild rice, but I really enjoyed this soup. The mushrooms and other vegetables gave it a great flavor.
Dyer Olof
[email protected]This soup is so easy to make, and it's absolutely delicious. I've made it several times now, and it's always a crowd-pleaser.
Aditya Joshi
[email protected]I made this soup for a dinner party and it was a huge success. Everyone loved the unique flavor of the wild rice and mushrooms.
Injineer Mayaq
[email protected]This wild rice and mushroom soup was a hit with my family! The flavors were rich and complex, and the soup was hearty and filling.