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.

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