Wild Rice and Mushroom Soup
From chefelaine 15 years ago
- 30 minutes to make
- Serves 8
Delicate wild rice, with mushrooms, combined to make a delicious soup...
Ingredients
- 1/2 cup wild rice washed and drained shopping list
- 9 oz water shopping list
- 4 oz butter shopping list
- 3 oz onion chopped fine shopping list
- 3 oz carrot cut brunoise shopping list
- 2 1/4 oz flour shopping list
- 2 1/4 pt chicken stock hot shopping list
- 6 oz mushrooms sliced shopping list
- 3/4 pt milk, hot shopping list
- to taste each salt & white pepper shopping list
- 6 oz heavy cream hot shopping list
- as needed Chopped parsley shopping list
How to make it
- Combine the wild rice and water in a heavy saucepan.
- Bring to a boil.
- Reduce heat, cover tightly, and cook until tender.
- Reserve.
- Heat 6 oz butter in a heavy saucepot over moderate heat.
- Add the onion and carrot and cook slowly for a few minutes until the vegetables start to become tender.
- Add the flour.
- Stir to combine the flour with the butter to make a roux.
- Cook the roux for a few minutes, but do not let it start to brown.
- Gradually beat in the stock, using a whip to blend the stock smoothly with the roux.
- Bring to a boil, stirring with the whip until the stock thickens.
- Simmer until the vegetables are completely tender and the soup has no taste of raw flour.
- Skim the soup carefully
- While the soup is simmering, heat 2 oz butter in a sauté pan.
- Sauté the mushrooms.
- After the soup has been skimmed, add the mushrooms.
- Stir the hot milk into the soup.
- Add the cooked wild rice from step 1.
- Simmer 2-3 minutes.
- Season to taste with salt and white pepper
- When ready to serve, stir in the cream.
- Garnish the top of each portion with a sprinkling of chopped parsley.
The Rating
Reviewed by 8 people-
Both Candy & I love fish and this sounds terrific! FIVE, kid!
Pete :)
dagnabbit
in Barrie loved it
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love this mushroom soup thanks bunches high5
momo_55grandma
in Mountianview loved it
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Love This...
Will Have to Make This One for Sure
High 5555's Again
chef_irish
in Gainesville loved it
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