Mixed Mushroom Soup With Wild Rice & Madeiramixes, soups 1 1/2 cup warm water 1 oz dried shiitake mushrooms 1 lb mushrooms 4 tablespoon butter 1/3 cup shallots, coarsely chopped 1 small carrot, diced 1 large celery stalk, diced 1/4 lb potatoes peeled and diced 3/4 teaspoon dried thyme 1/2 teaspoon dried marjoram 2 cup cooked wild rice 4 cup chicken stock 1 salt and pepper to taste 1 tablespoon tomato paste 1 cup light cream 1 few drops tabasco sauce 3 tablespoon madeira wine 1 snipped chives (opt) In a small bowl, pour the warm water over the dried mushrooms, weighting them down so that the mushrooms are completely submerged; soak for 30 minutes. cut off and discard the tough stems. Squeeze excess liquid from the mushrooms back into the soaking liquid, then strain the liquid through a dampened coffee filter to get rid of any fine grit. Slice the mushrooms and set them aside along with the liquid. Wipe the cultivated mushrooms with dampened paper towels, t rim off the stems and slice the mushrooms thickly. Set aside. In a 7-qt. Dutch oven, melt the butter and saut‚ the shallots over medium heat, stirring frequently, for 2 minutes. Add both kinds of mushrooms and saut‚, stirring, for about 5 minutes. Add the cooked rice along with the reserved mushroom liquid and the chicken stock. Bring to a boil, lower the heat, season with salt and pepper to taste and stir in the tomato paste. Cover and simmer for 30 minutes. Pur‚e in batches in a blender or food processor; the soup should not be too smooth. Return soup to the same pot, stir in the cream and reheat on low heat. Stir in the Tabasco sauce and the wine; adjust seasoning. SErve hot, topped with a few snipped chives, if desired. The Versatile Grain and the Elegant Bean by Sheryl and Mel London ISBN 0-671-76106-4 pg 263 |
