Mushroom with Wild Rice Soup Recipe

To Get Yummy Mushroom with Wild Rice Soup, we need 22 Ingredients And 18 Steps

Tutorial Cooking Of Mushroom with Wild Rice Soup

Mushroom with Wild Rice Soup You can cook Mushroom with Wild Rice Soup by using 22 ingredients and 18 steps. Here is how you achieve Mushroom with Wild Rice Soup.

Ingredients of Mushroom with Wild Rice Soup

  1. You need to prepare 4 cups of water.
  2. Prepare 1 tsp of salt.
  3. You need to prepare 1/4 tsp of baking soda.
  4. You need to prepare 1 tsp of thyme.
  5. You need to prepare 1 of bay leaf.
  6. Prepare 1 clove of garlic, smashed.
  7. Prepare 1 cup of wild rice.
  8. Prepare 4 Tbsp of fat or oil.
  9. Prepare 1 of onion, diced.
  10. You need to prepare 1 lb of cremini mushrooms, rinsed and sliced.
  11. You need to prepare 4 cloves of garlic, minced.
  12. Prepare 1 Tbsp of tomato paste.
  13. Prepare 1 tsp of salt.
  14. You need to prepare 1/2 oz of dried shiitake or porcini (about 1/2 loosely pack cup).
  15. You need to prepare 1 Tbsp of paprika.
  16. You need to prepare 3/4 cup of sherry or brandy.
  17. You need to prepare 4 cups of chicken stock.
  18. You need to prepare 1 Tbsp of soy sauce.
  19. You need to prepare 1/4 cup of corn starch.
  20. Prepare 1/2 cup of cream.
  21. Prepare 2 of green onions, slices.
  22. You need to prepare 1 tsp of lemon zest (optional).

Mushroom with Wild Rice Soup step by step

  1. In the pressure cooker combine the water, salt, baking soda, thyme, bay and garlic and bring to a boil..
  2. Add the rice..
  3. Pressure cook at high pressure for 30 min..
  4. Heat the fat in a heavy pot over high heat. Add the diced onion..
  5. Begin roughly dicing the mushrooms and add to the pot as you cut them. They will release their liquid as they cook..
  6. Weigh your dried mushrooms out if you have a scale..
  7. Grind the dried mushrooms in a spice grinder.
  8. Continue cooking the mushrooms on high heat until the majority of liquid is reduced (10-15 min). Add the garlic and tomato paste..
  9. Continue cooking until a light fond begins to develop on the bottom of the pan (4-5 min)..
  10. Add the dried mushroom powder, and paprika to further dehydrate the mixture..
  11. Reduce heat to medium and continue cooking until a dark fond develops (2-3 min)..
  12. Deglaze the pan with the sherry..
  13. Add the stock and the soy sauce to the pot..
  14. By this time the rice should be finishing. Instant pressure release the rice..
  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..
  16. Bring the soup to a low boil and cook 20 min uncovered..
  17. Mix the starch with 1/4 cup of water. Add it to the soup and simmer 2 min until thickened..
  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..

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