Mushroom with Wild Rice Soup
Mushroom with Wild Rice Soup

Hello everybody, it’s Drew, welcome to my recipe page. Today, I will show you a way to prepare a special dish, mushroom with wild rice soup. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Wild rice and a mix of mushrooms are simmered until tender in a savory, creamy base infused with herbs and a touch of wine to make this scrumptious vegan wild rice soup. Occasionally I'll go through a period of a couple weeks, look back on the recipes I've posted, and realize that every single one of. When you're making the soup, be sure to let the mushrooms get nice and brown.

Mushroom with Wild Rice Soup is one of the most favored of current trending foods on earth. It’s appreciated by millions every day. It’s simple, it is quick, it tastes delicious. They’re nice and they look wonderful. Mushroom with Wild Rice Soup is something which I have loved my whole life.

To begin with this recipe, we have to prepare a few components. You can cook mushroom with wild rice soup using 22 ingredients and 18 steps. Here is how you can achieve it.

The ingredients needed to make Mushroom with Wild Rice Soup:
  1. Take 4 cups water
  2. Take 1 tsp salt
  3. Get 1/4 tsp baking soda
  4. Make ready 1 tsp thyme
  5. Prepare 1 bay leaf
  6. Take 1 clove garlic, smashed
  7. Take 1 cup wild rice
  8. Get 4 Tbsp fat or oil
  9. Get 1 onion, diced
  10. Prepare 1 lb cremini mushrooms, rinsed and sliced
  11. Prepare 4 cloves garlic, minced
  12. Prepare 1 Tbsp tomato paste
  13. Prepare 1 tsp salt
  14. Prepare 1/2 oz dried shiitake or porcini (about 1/2 loosely pack cup)
  15. Prepare 1 Tbsp paprika
  16. Get 3/4 cup sherry or brandy
  17. Make ready 4 cups chicken stock
  18. Make ready 1 Tbsp soy sauce
  19. Take 1/4 cup corn starch
  20. Get 1/2 cup cream
  21. Take 2 green onions, slices
  22. Take 1 tsp lemon zest (optional)

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Steps to make Mushroom with Wild Rice Soup:
  1. In the pressure cooker combine the water, salt, baking soda, thyme, bay and garlic and bring to a boil.
  2. Add the rice.
  3. Pressure cook at high pressure for 30 min.
  4. Heat the fat in a heavy pot over high heat. Add the diced onion.
  5. Begin roughly dicing the mushrooms and add to the pot as you cut them. They will release their liquid as they cook.
  6. Weigh your dried mushrooms out if you have a scale.
  7. Grind the dried mushrooms in a spice grinder
  8. Continue cooking the mushrooms on high heat until the majority of liquid is reduced (10-15 min). Add the garlic and tomato paste.
  9. Continue cooking until a light fond begins to develop on the bottom of the pan (4-5 min).
  10. Add the dried mushroom powder, and paprika to further dehydrate the mixture.
  11. Reduce heat to medium and continue cooking until a dark fond develops (2-3 min).
  12. Deglaze the pan with the sherry.
  13. Add the stock and the soy sauce to the pot.
  14. By this time the rice should be finishing. Instant pressure release the rice.
  15. Drain the rice reserving the liquid. Set the rice aside and add enough water to the strained liquid to make 3 cups. Add the liquid to the soup.
  16. Bring the soup to a low boil and cook 20 min uncovered.
  17. Mix the starch with 1/4 cup of water. Add it to the soup and simmer 2 min until thickened.
  18. Season/taste for salt and pepper. You might be surprised how much salt this soup can take. Add the cream and rice and heat through. Add the green onion, and lemon zest and serve.

For more information on my Affiliate and Advertising Policy, please click here. I can pretty much live on soups. Wild rice soup was the food of my childhood. My mom still makes it every year for Christmas Eve dinner. Yet another iteration of the wild rice soup that I so know and love.

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