Wild Rice and Mushroom Soup

[Guest guest]

* Exported from MasterCook *

 

Wild Rice and Mushroom Soup

 

Recipe By :Big City Soup, Salt Lake City, Utah, USA

Serving Size : 0 Preparation Time :0:00

Categories : Soup

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 ounces butter

2 carrots -- peeled and diced fine

1 leek -- diced fine

1/4 pound shiitake mushroom -- sliced

1/4 pound crimini mushroom -- sliced

1/4 pound domestic white mushrooms -- sliced

1/4 pound chanterelle mushrooms -- sliced (optional)

1/4 cup sherry

1/2 cup flour

1 cup wild rice

3 quarts mushroom -- vegetable or chicken stock w/ salt

20 ounces heavy cream

1 teaspoon fresh thyme -- chopped

1 tablespoon fresh parsley -- chopped

salt and pepper to taste

 

Servings: 1 Gal +

 

1) soak wild rice in cold water (overnight to increase yield)

 

2) cook wild rice until just bloomed (approx.40 min.) remove and set aside

 

3) melt butter in thick bottomed stock pot

 

4) sweat carrot and leek in butter until soft

 

5) add mushrooms and cook until soft

 

6) add flour and stir

 

7) deglaze w/ sherry and reduce further

 

8) add vegetable stock and break up w/ wire wisk

 

9) add wild rice and herbs and simmer about 1/2 hour to blend

 

10) add heavy cream and bring back to heat

 

For more information or to read Big City menu for the day go to

http://www.bigcitysoup.com

 

Source:

" http://kutv.com/nooncooking/local_story_322124340.html "

- - - - - - - - - - - - - - - - - - -