Recipe: Tasty Mushroom with Wild Rice Soup

Recipe: Tasty Mushroom with Wild Rice Soup Delicious, fresh and tasty.

Mushroom with Wild Rice Soup. Stir in broth, rice mix with contents of seasoning packet, reserved dried mushrooms and soaking liquid, salt and pepper. In a small bowl, mix water and cornstarch until smooth; stir into soup. Ladle the soup into warmed bowls and garnish with the parsley.

Wild rice takes longer to cook than most other rice varieties, however the finished result is always worth it.

Serve with some crusty bread and dinner is done!

Onion, fresh mushrooms, chicken broth, water, sherry, cream of mushroom soup, and a box of quick-cooking long grain and wild rice.

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

Ingredients of Mushroom with Wild Rice Soup

1. Prepare 4 cups of water.

2. Prepare 1 tsp of salt.

3. It’s 1/4 tsp of baking soda.

4. Prepare 1 tsp of thyme.

5. You need 1 of bay leaf.

6. You need 1 clove of garlic, smashed.

7. It’s 1 cup of wild rice.

8. Prepare 4 Tbsp of fat or oil.

9. Prepare 1 of onion, diced.

10. You need 1 lb of cremini mushrooms, rinsed and sliced.

11. You need 4 cloves of garlic, minced.

12. Prepare 1 Tbsp of tomato paste.

13. You need 1 tsp of salt.

14. It’s 1/2 oz of dried shiitake or porcini (about 1/2 loosely pack cup).

15. You need 1 Tbsp of paprika.

16. It’s 3/4 cup of sherry or brandy.

17. You need 4 cups of chicken stock.

18. Prepare 1 Tbsp of soy sauce.

19. It’s 1/4 cup of corn starch.

20. You need 1/2 cup of cream.

21. Prepare 2 of green onions, slices.

22. You need 1 tsp of lemon zest (optional).

Put olive oil in stockpot and bring to medium heat.

Add chopped onion, celery and carrots.

Add mushrooms, white wine and chicken broth.

In a bowl, blend half-and-half, flour, thyme and pepper.

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..

Then stir in cooked wild rice.

Pour rice mixture into hot stockpot with.

Wild Rice and Mushroom Soup - Perfectly cozy, hearty, and comforting for any season of the year!

Loaded with wild rice, mushrooms, carrots, leeks, and kale!

The texture of wild rice is such that it's almost like a party in your mouth.