WILD RICE AND MUSHROOM SOUP
Frequently requested at family get-togethers, this rich and hearty soup is ready in a flash. Cooking for a vegetarian? Swap in vegetable stock for the beef broth. -Danielle Noble, Ft. Thomas, Kentucky
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings (2 quarts).
Number Of Ingredients 6
Steps:
- In a Dutch oven, saute mushrooms in oil until tender. Add the rice, contents of seasoning packets, broth and water. Bring to a boil. Reduce heat; cover and simmer for 25 minutes. Add cream and heat through.
Nutrition Facts : Calories 399 calories, Fat 26g fat (14g saturated fat), Cholesterol 84mg cholesterol, Sodium 803mg sodium, Carbohydrate 35g carbohydrate (2g sugars, Fiber 1g fiber), Protein 8g protein.
MUSHROOM & WILD RICE SOUP
Steps:
- In a small saucepan, bring water to a boil; add dried mushrooms. Remove from heat; let stand 25-30 minutes or until softened., Using a slotted spoon, remove mushrooms; rinse. Trim and discard stems from shiitake mushrooms. Chop mushrooms. Strain soaking liquid through a fine-mesh strainer. Reserve mushrooms and soaking liquid., In a Dutch oven, heat butter over medium-high heat. Add onion; cook and stir until tender. Add fresh and baby portobello mushrooms; cook and stir until tender. Add garlic; cook 1 minute longer., Stir in broth, rice mix with contents of seasoning packet, reserved dried mushrooms and soaking liquid, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until rice is tender., In a small bowl, mix water and cornstarch until smooth; stir into soup. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in cream; heat through.
Nutrition Facts : Calories 180 calories, Fat 10g fat (6g saturated fat), Cholesterol 32mg cholesterol, Sodium 625mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.
WILD RICE AND MUSHROOM SOUP
A delicious, seriously delicious soup recipe. Taken from Jan/Feb 2013 Cooks Illustrated. The zest and chives really lighten up the flavor. Also, let the soup stand, it tastes amazing after several minutes of resting!
Provided by jlw19803
Categories Vegetable
Time 2h
Yield 6 serving(s)
Number Of Ingredients 21
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.
Nutrition Facts : Calories 333.6, Fat 16.4, SaturatedFat 9.8, Cholesterol 47.5, Sodium 299.2, Carbohydrate 35.2, Fiber 2.8, Sugar 3.4, Protein 10.4
WILD RICE AND MUSHROOM SOUP
Make and share this Wild Rice and Mushroom Soup recipe from Food.com.
Provided by Izzy Knight
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cook mushrooms, celery and onion in butter over high heat until tender, stirring occasionally.
- Sprinkle flour over vegetables and stir to combine.
- Add broth.
- Cook and stir until mixture thickens and bubbles.
- Reduce heat.
- Stir in light cream, cooked wild rice, marjoram and salt/pepper.
- Cover and cook over low heat until heated through—about 5 minutes.
- Garnish with fresh herbs.
Nutrition Facts : Calories 416.9, Fat 25, SaturatedFat 15, Cholesterol 70.1, Sodium 796.5, Carbohydrate 36.9, Fiber 3.3, Sugar 4.5, Protein 13.5
WILD RICE AND MUSHROOM SOUP
Steps:
- In a large saucepan over medium heat, heat the olive oil and butter until the oil is shimmering and the butter is melted, about 2 minutes. Add the onion and carrots and saute until the onions are tender, 5 to 8 minutes. Add the mushrooms and rice and cook for 5 minutes more, toasting the rice. Add the garlic.
- Add the stock. Bring the mixture to a boil, then reduce the heat to low. Add the kale and kohlrabi, cover and simmer until the wild rice is tender, about 20 minutes. Season with salt and pepper to taste.
BEEF, WILD RICE AND MUSHROOM SOUP
Make and share this Beef, Wild Rice and Mushroom Soup recipe from Food.com.
Provided by CookingONTheSide
Categories Stocks
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- In large Dutch oven, melt butter over medium-high heat.
- In medium bowl, combine beef tips and flour.
- Add to melted butter and cook, stirring frequently, until browned, about 5 minutes.
- Remove beef; set aside.
- Add onion, celery, carrots and garlic to pan; cook until onion is soft, about 5 minutes.
- Add mushrooms, sherry, salt and pepper, stirring to scrape brown bits from the bottom of the pan.
- Stir in rice, broth and beef.
- Cover, and cook for 5 minutes, or until rice is tender.
- Garnish with fresh thyme, if desired.
- Serve immediately.
Nutrition Facts : Calories 245.9, Fat 9.8, SaturatedFat 5.3, Cholesterol 63.6, Sodium 1032.7, Carbohydrate 11.4, Fiber 1.6, Sugar 3.2, Protein 20.2
CREAMY WILD RICE AND MUSHROOM SOUP
Make and share this Creamy Wild Rice and Mushroom Soup recipe from Food.com.
Provided by GREG IN SAN DIEGO
Categories Long Grain Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a medium saucepan, combine chicken broth and uncooked wild rice.
- Bring to a boil.
- Reduce heat and gently simmer, covered, for about 40 minutes.
- Stir in green onions and cook an additional 5 - 10 minutes or until the rice is tender.
- Combine half and half or light cream, flour, thyme and pepper.
- Stir into the rice mixture along with the mushrooms.
- Cook and stir until thickened and bubbly.
- Cook and stir for one minute more.
- Stir in sherry and heat through.
- Test for seasonings. Add a little more sherry if desired.
- Serve in heated bowls.
- Note: You can use 1/4 teaspoon dried thyme if you don't have fresh thyme.
Nutrition Facts : Calories 190.5, Fat 8.2, SaturatedFat 4.7, Cholesterol 22.4, Sodium 601.6, Carbohydrate 17.9, Fiber 1.4, Sugar 1.5, Protein 8.3
WILD RICE-MUSHROOM SOUP
Looking for a delicious hearty soup? Try this flavorful classic made with all-natural yogurt.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 6
Number Of Ingredients 12
Steps:
- Cook wild rice as directed on package.
- Meanwhile, in 3-quart saucepan, melt butter over medium heat. Add celery, onion and mushrooms; cook about 5 minutes, stirring occasionally, until crisp-tender.
- Stir in flour, sugar and pepper. Stir in cooked wild rice, broth, ham and Worcestershire sauce; cover and simmer 10 minutes over medium heat. Stir in yogurt; heat just until hot (do not boil).
Nutrition Facts : Calories 210, Carbohydrate 23 g, Cholesterol 25 mg, Fat 1, Fiber 2 g, Protein 11 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 950 mg, Sugar 6 g, TransFat 0 g
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.
SARASOTA'S MINNESOTA TURKEY, MUSHROOM AND WILD RICE SOUP
This was a classic growing up. A little creamy, all fresh ingredients, mushrooms from a local farmer, and wild rice from a friend who was from MN, but rented one of our cottages every summer and always brought tons of MN Wild Rice. Now if you don't have turkey leftovers (which I almost always do), use chicken which will work just fine. But there is something about the turkey that is just perfect with this. If I don't have leftover turkey, I often buy a small turkey breast just so I can make this soup, and use the rest for sandwiches. And no turkey stock? ... chicken stock or broth is fine. Just don't skimp on a few things. 1) Sherry wine, 2) REAL wild rice, 3) fresh vegetables and, mushrooms, and; 4) fresh herbs. It just isn't the same otherwise. I can have just a bowl of this for dinner or it makes a great starter, or wonderful with just a salad or grilled sandwich.
Provided by SarasotaCook
Categories < 4 Hours
Time 1h15m
Yield 8 bowls of soup, 8 serving(s)
Number Of Ingredients 19
Steps:
- Soup Base -- In a large pot, melt the butter and add the leeks, onions, celery, fennel and garlic and cook on medium heat until slightly translucent and soft. About 5 minutes.
- Rice -- Add the rice right to the vegetable mixture and stir until well combined - then add the broth (start with 5 cups; you can always add more as the rice cooks), thyme, rosemary, worcestershire and bay leaf. Cover and cook on low heat (simmer) approximately 30 minutes until the rice is somewhat tender. Once again, taste for seasoning (salt and pepper) and add more broth if necessary. It depends on how thin or thick you like your soup. The soup still has a bit more time to cook which will allow the rice to finish cooking.
- Mushrooms -- At this point, add the sherry wine and mushrooms and continue to cook another 15-20 minutes until the rice is tender and the mushrooms are soft.
- Finish -- Everything is done - Now to finish off the soup. First, add in the turkey or chicken; and add the heavy cream to the soup. Increase the heat to medium and bring to a light boil and then reduce to a simmer for 5 minutes. Stir and add in any additional seasoning if necessary and the fresh parsley.
- Serve -- My favorite way to serve this is with a toasted baguette with melted gruyere cheese. Now, if you happen to have truffle oil -- drizzle a little on top, it is heaven. Can't get much better than that! ENJOY!
Nutrition Facts : Calories 361.8, Fat 13.5, SaturatedFat 7.6, Cholesterol 64.8, Sodium 102.4, Carbohydrate 31.9, Fiber 4.1, Sugar 4.4, Protein 17
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