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Home Dish Mushroom with Wild Rice Soup

Mushroom with Wild Rice Soup

Name: How to cook Mushroom with Wild Rice Soup - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Us

Introduce

Chef :

Lance Wilson

Mushroom with Wild Rice Soup

This mushroom soup is rich and filling. Earthy wild rice compliments the deep mushroom flavor that's from the combination of seared mushrooms and mushroom powder. Use full wild rice instead of "wild rice blends." I've used a pressure cooker to speed up the rice step, but you could simmer the rice covered for one hour instead. If you buy dried mushrooms, you'll need a spice/coffee grinder. Otherwise, you can buy pre-powdered mushrooms.

Ingredient

Food ration :

6 servings

Cooking time :

1 hour

4 cups

water

1 tsp

salt

1/4 tsp

baking soda

1 tsp

thyme

bay leaf

1 clove

garlic, smashed

1 cup

wild rice

4 Tbsp

fat or oil

onion, diced

1 lb

cremini mushrooms, rinsed and sliced

4 cloves

garlic, minced

1 Tbsp

tomato paste

1/2 oz

dried shiitake or porcini (about 1/2 loosely pack cup)

1 Tbsp

paprika

3/4 cup

sherry or brandy

4 cups

chicken stock

1 Tbsp

soy sauce

1/4 cup

corn starch

1/2 cup

cream

green onions, slices

1 tsp

lemon zest (optional)

Cooking instructions

* Step 1

In the pressure cooker combine the water, salt, baking soda, thyme, bay and garlic and bring to a boil.

* Step 2

Add the rice.

* Step 3

Pressure cook at high pressure for 30 min.

* Step 4

Heat the fat in a heavy pot over high heat. Add the diced onion.

* Step 5

Begin roughly dicing the mushrooms and add to the pot as you cut them. They will release their liquid as they cook.

* Step 6

Weigh your dried mushrooms out if you have a scale.

* Step 7

Grind the dried mushrooms in a spice grinder

* Step 8

Continue cooking the mushrooms on high heat until the majority of liquid is reduced (10-15 min). Add the garlic and tomato paste.

* Step 9

Continue cooking until a light fond begins to develop on the bottom of the pan (4-5 min).

* Step 10

Add the dried mushroom powder, and paprika to further dehydrate the mixture.

* Step 11

Reduce heat to medium and continue cooking until a dark fond develops (2-3 min).

* Step 12

Deglaze the pan with the sherry.

* Step 13

Add the stock and the soy sauce to the pot.

* Step 14

By this time the rice should be finishing. Instant pressure release the rice.

* Step 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.

* Step 16

Bring the soup to a low boil and cook 20 min uncovered.

* Step 17

Mix the starch with 1/4 cup of water. Add it to the soup and simmer 2 min until thickened.

* Step 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.