Wild Rice Mushroom Barley Soup Food

WILD RICE AND BARLEY SOUP MIX

Steps:

• In a small bowl, combine the first five ingredients. In a pint-size jar with a tight-fitting lid, layer the barley, vegetable flakes, brown sugar mixture, bouillon granules, rice and onion, packing each layer tightly (do not mix). Cover and store in a cool, dry place for up to 4 months. Yield: 1 batch. , To prepare soup: Pour mix into a large saucepan. Add water and bring to a boil. Reduce heat; cover and simmer for 1 hour or until rice is tender. Sprinkle with bacon bits if desired.

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.

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.

WILD RICE, MUSHROOM AND BARLEY SOUP

Steps:

• Heat oil in large saucepan. Add mushrooms, onion, bell pepper, and garlic. Cook, stirring, for 8-10 minutes over medium heat. Add water or broth, barley, wild rice, mustard and seasonings. Bring to a simmer. Cook uncovered for 50 minutes to 1 hour over medium-low heat; stirring occasionally. Remove soup from heat and let stand about 10 minutes before serving. Ladle into bowls and serve if desired with warm dark bread. Makes 6-8 servings. NOTES : Nutritional info Recipe by: February 1997 Vegetarian Times

HEALTHY MUSHROOM SOUP

Steps:

• Cover the porcini mushrooms with 750ml boiling water and leave to soak.
• Heat the olive oil and butter in a large saucepan and add the chopped mushrooms, carrot and celery. Fry over a medium-high heat for around 10 mins or until the carrots are beginning to turn dark gold. Add the barley and stir the mixture for about 2 mins, then pour in the stock.
• Drain the porcini, retaining the soaking liquor, and cut up any large bits. Add these to the pan, along with the liquor. Bring to the boil, then turn the heat down and simmer for 30 mins (it might take a bit longer) until the barley is tender. Taste for seasoning. Stir in the dill. Serve with a dollop of soured cream on top of each bowlful and crusty bread on the side.

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.