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Friday, April 3, 2015

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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