Wild Rice Mushroom Soup

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Tested Till Perfect

Wild rice naturally complements the earthy flavours of mushrooms.

Servings: 6

Ingredients:

Nutritional Info
Per serving: about -
cal 199
pro 5 g
total fat 10 g
sat. fat 5 g
carb 21 g
fibre 4 g
chol 25 mg
sodium 767 mg
% RDI: -
calcium 5%
iron 6%
vit A 7%
vit C 12%
folate 18%

Preparation:

In heatproof bowl, pour 1 cup (250 mL) boiling water over dried mushrooms; let stand until softened, about 30 minutes. Reserving soaking liquid, strain, discarding sediment.

In skillet, heat oil and half of the butter over medium-high heat; saut?remini and porcini mushrooms and 1/4 tsp (1 mL) of the salt until golden, about 5 minutes. Add brandy; cook until most of the liquid is evaporated, about 1 minute. Set aside.

In large saucepan, melt remaining butter over medium heat; fry onions, celery, garlic, thyme, pepper and remaining salt, stirring often, until vegetables are very soft, about 10 minutes.

Add reserved soaking liquid, stock and 2 cups (500 mL) water; bring to boil. Reduce heat and simmer, uncovered and stirring occasionally, for 20 minutes. Stir in mushrooms; let cool slightly.

In blender, pur?half of the soup; return to saucepan. Stir in wild rice and cream; bring to simmer over medium heat, stirring often. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, in airtight container until cold. Cover and refrigerate for up to 2 days.)

Additional Information

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Source

Canadian Living Magazine: October 2006




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