Mushroom and Wild Rice Soup
Kiped entirely from Martha Stewart Living September 2003
1/2 tsp course salt
1/2 cup wild rice
3 tsp olive oil
1 1/4 pounds assorted mushrooms, such as button, cremini, shiitake (stems removed) and chanterelle, sliced into bite-size pieces
Freshly ground pepper
1 Tbl butter
3 leeks (white and pale-green parts only) quartered lengthwise and thinly sliced
1 Tbl Porcini Powder (recipe follows)
1/2 cup sherry or Madeira
3 Tbl soy sauce
6 cups homemade or low-sodium canned chicken stock
2 Tbl heavy cream
1 Tbl finely chopped fresh flat-leaf parsley
1. In a small saucepan, bring 1 cup water to a boil. Add salt and wild rice. Cover; reduce heat to medium-low. cook until tender 45-50 minutes. Drain; set aside.
2. in a large saucepan, heat half the oil over medium-high heat. Add half the mushrooms; season with salt and pepper. Cook until browned and tender, about 7 minutes; transfer to a bowl. Repeat with the remaining oil and mushrooms.
3. Reduce heat to medium-low. Melt butter; add leeks. Cook, stirring, until softened, about 5 minutes. Stir in mushroom powder; cook 1 minute. Add sherry and soy sauce; cook 1 minute more.
4. Add stock to pot; bring to a boil over medium-high heat. Add mushrooms; return to a boil. Reduce heat to medium; cook 20 minutes. Stir in wild rice, cream, and parsley; adjust seasoning and serve.
Porcini Powder (makes 1/3 cup)
1 ounce dried porcini mushrooms
In a spice mill or coffee grinder, pulse porcini to a fine powder. Store in an air-tight container at room temperature.
1/2 tsp course salt
1/2 cup wild rice
3 tsp olive oil
1 1/4 pounds assorted mushrooms, such as button, cremini, shiitake (stems removed) and chanterelle, sliced into bite-size pieces
Freshly ground pepper
1 Tbl butter
3 leeks (white and pale-green parts only) quartered lengthwise and thinly sliced
1 Tbl Porcini Powder (recipe follows)
1/2 cup sherry or Madeira
3 Tbl soy sauce
6 cups homemade or low-sodium canned chicken stock
2 Tbl heavy cream
1 Tbl finely chopped fresh flat-leaf parsley
1. In a small saucepan, bring 1 cup water to a boil. Add salt and wild rice. Cover; reduce heat to medium-low. cook until tender 45-50 minutes. Drain; set aside.
2. in a large saucepan, heat half the oil over medium-high heat. Add half the mushrooms; season with salt and pepper. Cook until browned and tender, about 7 minutes; transfer to a bowl. Repeat with the remaining oil and mushrooms.
3. Reduce heat to medium-low. Melt butter; add leeks. Cook, stirring, until softened, about 5 minutes. Stir in mushroom powder; cook 1 minute. Add sherry and soy sauce; cook 1 minute more.
4. Add stock to pot; bring to a boil over medium-high heat. Add mushrooms; return to a boil. Reduce heat to medium; cook 20 minutes. Stir in wild rice, cream, and parsley; adjust seasoning and serve.
Porcini Powder (makes 1/3 cup)
1 ounce dried porcini mushrooms
In a spice mill or coffee grinder, pulse porcini to a fine powder. Store in an air-tight container at room temperature.
posted by granola girl at 3:35 PM
2 Comments:
I took some liberties on this one. For example: I feel no need to use coarse salt or freshly ground pepper. Additionally, I did not use porcini powder (mainly because I couldn't find any at the store last night, and partially because it called for so little).
Also, veggie stock can be substituted for the chicken stock if desired.
Lastly, if you're worried about the alcoholic content in the sherry don't be. After boiling for 20 minutes you're pretty safe. I made sure not to taste after I added that until the soup was done.
This soup was delicious! I'm pretty much guaranteed my roommates won't touch it (mushrooms) so I plan to enjoy it all week by myself!
The soup didn't last more than 3 days. It was positivily delicious!
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