Delicious Wild Rice And Mushroom Soup Food

WILD RICE AND MUSHROOM SOUP

Steps:

• Measure out heavy cream and let it sit at room temperature while you prepare soup. Or, prepare cashew cream, if using (see notes for instructions). Heat oil and butter in a large stockpot or Dutch oven over medium-high heat. Once hot, add the onion, carrots, and celery, and cook for 8 minutes, or until softened.
• Add mushrooms and garlic, and stir to combine. Cook for 6 to 8 minutes, stirring only occasionally, until the mushrooms are soft and slightly golden.
• Add rice and stir to coat. Let the rice cook for 1 to 2 minutes to lightly toast the grains. Stir in poultry seasoning, salt, and pepper.
• Add broth and 1 cup of water; stir well. Bring the mixture to a low boil, cover, reduce heat to medium-low, and simmer for 45 to 60 minutes, or until the rice is tender.
• Remove the lid and stir in the heavy cream (or cashew cream). Gradually sprinkle in the Parmesan cheese, stirring continuously to avoid clumping, until all is combined. Remove from heat and ladle into bowls.

WILD RICE AND MUSHROOM SOUP

Steps:

• Cook rice according to package instructions; set aside. Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic, mushrooms, leek and carrot. Cook, stirring occasionally, until tender, about 5-6 minutes. Whisk in flour until lightly browned, about 1 minute. Stir in sherry, scraping any browned bits from the bottom of the pot. Whisk in chicken broth, thyme and bay leaves. Bring to a boil; reduce heat and simmer, partially covered, for 10-15 minutes. Stir in rice until flavors have blended, an additional 5-10 minutes. Stir in kale, heavy whipping cream and parsley until the kale has wilted, about 2-3 minutes; season with salt and pepper, to taste. Serve immediately.

WILD RICE AND MUSHROOM SOUP

Steps:

• Adjust oven rack to middle and heat oven to 375 F.
• Grind shitake mushrooms in spice grinder until finely ground (~ 3 tbsp).
• Bring 4 1/2 cups of water, thyme, bay leaf, garlic glove, 3/4 tsp salt, and baking soda to a boil in medium saucepan over high heat. Add rice and bring to a boil. Cover saucepan, transfer to oven and bake until tender (45-50 minutes at altitude). Strain rice through fine-mesh strainer, collect rice broth for cooking liquid (3 cups). Remove the thyme, bay leaf and garlic.
• Melt butter in Dutch oven over high heat. Add creminis, onion, minced garlic, tomato paste, 3/4 tsp salt, 1 tsp pepper. Cook, stirring occasionally until vegetables are brown and dark fond develops on bottom of pot, 15 minutes. Add sherry, scraping up any browned bits and cook until reduced and pot is almost dry (~ 2 minutes). Add ground shitakes, reserved rice cooking liquid, broth and soy sauce and bring to boil. Reduce heat to low and simmer, covered, until the onion and mushrooms are tender.
• Whisk cornstarch and remaining 1/4 cup water in a small bowl. Stir the slurry into soup, retun to simmer and cook until thickened (~ 2min). Remove pot from heat and stir in cooked rice, cream, chives and lemon zest. Cover and let stand 20 minutes.

WILD RICE MUSHROOM SOUP

Steps:

• Add all the ingredients except kale, to the inner pot. Add broth, and mix well.
• Turn ON pressure cook (high) for 30 minutes. Followed by 10 minutes of natural pressure release.
• In a saucepan, melt butter over medium-high heat. Add flour and sauté for a minute, or the raw smell of flour is gone.
• Gradually whisk in milk. Simmer the mixture for 2-3 minutes, to slightly thicken.
• Open the Instant Pot lid. Discard bay leaf, and sprigs of fresh herbs (if using).
• Turn on sauté mode (normal). Add kale, roux mixture, and freshly grated nutmeg.
• Simmer the soup for 3-5 minutes, or to the desired consistency, stirring occasionally. Turn OFF sauté.Note: The soup will thicken as it cools down.
• Enjoy wild rice mushroom soup with some salad and some crusty bread!
• In a large, heavy-bottomed pot, add all the ingredients except kale. Add broth, and mix well.
• Bring the soup to a boil, and cover with a lid. Reduce heat to low. Simmer the soup for 45-50 minutes, or the rice is tender.
• In a saucepan, melt butter over medium-high heat. Add flour and sauté for a minute, or the raw smell of flour is gone.
• Gradually whisk in milk. Simmer the mixture for 2-3 minutes, to slightly thicken.
• Discard bay leaf, and sprigs of fresh herbs (if using).
• Add kale, roux mixture, and freshly grated nutmeg.
• Simmer the soup for 3-5 minutes, or to the desired consistency, stirring occasionally. Turn OFF the heat.Note: The soup will thicken as it cools down.
• Enjoy wild rice mushroom soup with some salad and some crusty bread!

WILD RICE WITH MUSHROOMS

Steps:

• Heat 2 tablespoons of the butter in a large saucepot over medium heat. Add the onion and saute until translucent, about 10 minutes. Add the rice and toast while stirring until it begins to smell nutty, about 1 minute. Add the chicken stock and bring to a boil, then reduce to a simmer, cover and cook on low until the water is absorbed, about 40 minutes.
• While the rice is cooking, heat the remaining 1 tablespoon butter along with the oil in a large skillet over medium-high heat. Add the button mushrooms, shiitake mushrooms and thyme and cook, stirring often until they begin to brown, about 10 minutes. Add the garlic, season with salt and pepper and cook until the garlic is fragrant, about 1 minute more.
• When the rice is cooked, fluff with a fork and gently fold in the mushrooms. Add to a serving bowl and sprinkle with the parsley before serving.

CREAMY WILD RICE MUSHROOM SOUP

Steps:

• Heat a large soup pot or Dutch Oven (I like my 7.25 quart Le Creuset Enameled Dutch Oven) over medium-high heat. Once hot, add 2 Tablespoons butter and allow to melt. Add mushrooms then stir to coat in butter and saute until the mushrooms release their liquid, the liquid cooks off, and they begin to turn golden brown, 8-10 minutes, stirring often and turning the heat down slightly if they begin to burn. Add garlic and season with salt then continue to saute until the mushrooms are deep golden brown and become dry/tacky, 7-8 more minutes. Scoop into a bowl or plate then set aside.
• Turn heat down to medium then melt remaining 2 Tablespoons butter in pot. Add carrots, celery, and shallot/onion then stir to coat in butter and season with salt and pepper. Saute until tender, 8-10 minutes, placing a lid on top of the pot to speed up the softening process if the vegetables are taking a long time to cook. Add dried thyme then saute for 1 more minute.
• Add rice, chicken stock, and cooked mushrooms into the pot then stir to combine. Turn heat up to high to bring mixture to a boil then place a lid on top, turn heat down to low, and simmer until rice is tender, 45-60 minutes (depending on the brand you use), stirring occasionally.
• In a small dish, whisk together flour and 1/4 cup milk until smooth. Add remaining 3/4 cup milk then stir to combine, and then stream mixture into soup and stir well. Simmer, uncovered, for 10 more minutes. Remove pot from heat then let sit and thicken for 20 minutes. Taste and add additional salt and pepper if necessary then scoop into bowls and serve.

WILD RICE AND MUSHROOM SOUP

Steps:

• Combine chicken broth and rice in small saucepan. Cover and simmer over medium-low heat until rice is tender and liquid is absorbed, about 50 minutes.
• Meanwhile, soak mushrooms in 1 1/2 cups hot water until soft, about 20 minutes. Drain mushrooms, reserving soaking liquid. Cut off mushroom stems and discard. Thinly slice mushrooms.
• Melt 1 tablespoon butter in heavy large saucepan over medium-high heat. Add mushrooms and sauté until tender and golden brown, about 5 minutes. Transfer to small bowl. Melt remaining 1 tablespoon butter in same pan. Add onion, garlic, rosemary and thyme and sauté until onion is very tender, about 10 minutes. Mix in potato, beef stock and reserved mushroom soaking liquid. Cover and simmer until potato is very tender, about 15 minutes.
• Transfer soup to blender in batches and puree until smooth. Return to saucepan. Stir in wild rice, mushrooms, 3/4 cup milk and Madeira. Cover and simmer 15 minutes to blend flavors. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Return soup to simmer.) Thin with additional milk if desired.

DELICIOUS WILD RICE AND MUSHROOM SOUP

Steps:

• Begin cooking wild rice while preparing vegetables and other ingredients.
• Meanwhile, in a big sauce pan, melt butter.
• Add onion, celery and carrot. Cook for 3 minutes on medium-high heat.
• Slightly reduce heat (low-med) and add mushrooms. Cook for 3 minutes.
• Add flour, salt and pepper and cook for about 3 minutes or until mixture turns golden.
• Add broth and 1/2 & 1/2 (or cream). Cook for 10 minutes.
• Add cooked rice and chervil or tarragon and heat through.
• Enjoy.