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Receta Mixed Mushroom Soup With Wild Rice And Madeira

by Global Cookbook

Ingredientes

1 1/2 c. Hot water 1 ounce Dry shiitake mushrooms 1 lb Mushrooms 4 Tbsp. Butter 1/3 c. Shallots, coarsely minced 1 sm Carrot, diced 1 lrg Celery stalk, diced 1/4 lb Potatoes peeled and diced 3/4 tsp Dry thyme

1/2 tsp Dry marjoram 2 c. Cooked wild rice 4 c. Chicken stock     Salt and pepper to taste 1 Tbsp. Tomato paste 1 c. Light cream     Few drops Tabasco sauce 3 Tbsp. Madeira wine     Snipped chives (opt)

Direcciones

1. In a small bowl, pour the hot water over the dry mushrooms, weighting them down so which the mushrooms are completely submerged; soak for 30 min. cut off and throw away 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.
2. Wipe the cultivated mushrooms with dampened paper towels, t rim off the stems and slice the mushrooms thickly. Set aside.
3. In a 7-quart. Dutch oven, heat the butter and saut=82 the shallots over medium heat, stirring frequently, for 2 min. Add in both kinds of mushrooms and saut=82, stirring, for about 5 min. Add in 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.
4. Cover and simmer for 30 min.
5. Pur=82e in batches in a blender or possibly food processor; the soup shouldn't 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 warm, topped with a few snipped chives, if you like.
6. The Versatile Grain and theElegant Bean

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