Mixed mushroom soup with wild rice & madeira
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Warm water |
| 1 | ounce | Dried shiitake mushrooms |
| 1 | pounds | Mushrooms |
| 4 | tablespoons | Butter |
| ⅓ | cup | Shallots, coarsely chopped |
| 1 | small | Carrot, diced |
| 1 | large | Celery stalk, diced |
| ¼ | pounds | Potatoes peeled and diced |
| ¾ | teaspoon | Dried thyme |
| ½ | teaspoon | Dried marjoram |
| 2 | cups | Cooked wild rice |
| 4 | cups | Chicken stock |
| Salt and pepper to taste | ||
| 1 | tablespoon | Tomato paste |
| 1 | cup | Light cream |
| Few drops Tabasco sauce | ||
| 3 | tablespoons | Madeira wine |
| Snipped chives (opt) | ||
| The Versatile Grain | ||
| and the | ||
| Elegant Bean | ||
| by Sheryl and Mel London | ||
| ISBN 0-671-76106-4 | ||
| pg 263 | ||
Directions
In a small bowl, pour the warm water over the dried mushrooms, weighting them down so that the mushrooms are completely submerged; soak for 30 minutes. cut off and discard 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.
Wipe the cultivated mushrooms with dampened paper towels, t rim off the stems and slice the mushrooms thickly. Set aside.
In a 7-qt. Dutch oven, melt the butter and saut‚ the shallots over medium heat, stirring frequently, for 2 minutes. Add both kinds of mushrooms and saut‚, stirring, for about 5 minutes. Add 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. Cover and simmer for 30 minutes.
Pur‚e in batches in a blender or food processor; the soup should not 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 hot, topped with a few snipped chives, if desired.