Mushroom And Wild Rice Soup
Total Time: 1 hr 35 mins
Preparation Time: 45 mins
Cook Time: 50 mins
Ingredients
- 1 1/2 cups lactaid nonfat milk
- 1 cup chicken broth
- 1 1/2 cups beef broth
- 1 1/2 cups hot water
- 1/2 cup wild rice
- 1 medium potato, peeled and diced
- 1 ounce dried shiitake mushroom
- 2 tablespoons unsalted margarine, divided
- 1 1/2 onions, chopped
- 3 garlic cloves, chopped
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon dried thyme
- 1 -2 teaspoon salt
- black pepper
Recipe
- 1 in a small saucepan, cook chicken broth and wild rice until rice is tender and liquid is absorbed, about 45 minutes.
- 2 meanwhile, soak mushrooms in hot water for 20 minutes. (you can try it with other types of mushrooms too.
- 3 drain mushrooms, reserving soaking liquid. cut off mushroom stems and discard. thinly slice mushrooms.
- 4 in a 2 1/2 quart saucepan, melt 1 tablespoon margarine, add mushrooms and saute for 5 minutes. place mushrooms in a small bowl.
- 5 in the same pan, melt 1 tablespoon margarine, add onion, garlic, rosemary, thyme and salt and saute for 8 minutes.
- 6 add to the onion mixture the potato, beef stock and reserved mushroom soaking liquid. cover and simmer until potato is very tender, about 13 minutes.
- 7 using a blender, puree soup until smooth. return soup to saucepan. stir in wild rice, mushrooms, and milk. cover and simmer 15 minutes to blend flavors. season with pepper.
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