Yield: 8 Servings
|4 tablespoons||Butter; unsaled|
|2 cups||Shiitake mushrooms; coarsely Chopped|
|2 cups||Crimini mushrooms; coarsely Chopped|
|2 cups||Button mushrooms; coarsely Chopped|
|1 cup||Leek white part only; chopped|
|1 cup||Kale; chopped|
|2 cups||Wild rice; cooked|
|2||Cloves garlic; minced|
|2 cups||Chicken broth|
|2 cups||Half and half|
|2 tablespoons||Chives fresh optional; chopped|
|2 tablespoons||Parsley fresh optional; chopped|
|Salt and white pepper to taste|
|4 tablespoons||All-purpose flour|
Saute the mushroom, leeks and kale in 4 Tbsp. butter ( 5 minutes). Add garlic and wild rice. Saute until you start to smell the garlic cooking.
Add the flour, thoroughly stirring it into the mushroom mixture. This combination of butter and flour is called a roux (roo). The mixture will become thick and lumpy. Don't be alarmed. Just keep stirring and cooking to remove the starchy taste from the flour. This will take about 3 minutes.
Slowly add the chicken stock and half-and-half. Use a whip to blend the liquids and ensure a smooth, creamy texture. As it heats, the roux thickens the soup. When the soup is smooth and hot, add the chives and parsley.
Season with salt and pepper to taste. For an even richer soup, stir in 1 Tbsp. of butter.
Recipe By : Cuisine Magazine Posted to EAT-L Digest 20 October 96 Date: Mon, 21 Oct 1996 06:44:02 -0700 From: Sally Eisenberg <sparky@...> NOTES : 1 cup serving:
13 g total fat