Wild Mushroom and Rice Soup

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* Exported from MasterCook *

 

Wild Mushroom and Rice Soup

 

Recipe By :The Voluptuous Vegan - Myra Kornfeld and George Minot

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound mixed wild mushrooms (shiitakes,

portobellos, oysters, chanterelles)

2 tablespoons shoyu

4 tablespoons extra-virgin olive oil

1/2 ounce dried porcini mushrooms

1 medium onion -- cut into small dice (1 cup)

1 cup cleaned and finely chopped leeks, white

part only

2 garlic cloves -- minced

2 celery stalks -- cut into 1/4-inch dice (1 cup)

1/2 pound winter squash (butternut, kabocha,

hokaiddo) -- peeled and cut into 1/4-inch dice (1 cup)

2 teaspoons finely chopped sage leaves

1 teaspoon salt

freshly ground black pepper to taste

1/4 cup Madeira

1/2 cup wild rice -- rinsed

6 cups water or Basic Vegetable Stock

2 medium carrots -- peeled and cut into 1/4-inch dice (1 cup)

1 scallion -- thinly sliced

mache for garnish (optional)

 

This is a perfect beginning to a holiday meal. The mix of wild mushrooms infuses

it with a deep, earthy taste, and carrots mixed in at the last minute give it a

little crunch. Make sure to cut the vegetables small; they look elegant and

taste best this way. The mache, a tender, tiny, round-leafed lettuce, makes a

delicate garnish in the middle of the plate. Since the rice continues to absorb

liquid as it sits, store the broth and solids separately if the soup is prepared

in advance. It is especialy important to cut the squash pieces very small so

that they will melt into and thicken the soup.

 

Preheat the oven to 375F. Wipe the mushroom caps with a damp paper towel. If

using portobello or shiitake mushrooms, remove the stems and save for sttock or

discard. Finely chop the mushrooms by hand. Do not use a food processor--it

will chop them too fine. The pieces should be roughly 1/4 inch. Place in a

bowl and toss with the shoyu and 2 tablespoons of the oil. Spread in a baking

dish and roast for about 30 minutes. (No need to toss the mushrooms as they

cook.) Remove the mushrooms from the baking dish and set aside.

 

Place the dried porcini mushrooms in a bowl. Pour 2 1/2 cups of boiling water

over them and let them sit for 20 minutes. Line a strainer with 2 layers of

paper towels and pour the porcinis and liquid through, reserving the liquid.

Rinse the porcinis to remove any remaining dirt. Chop them into small pieces.

 

In a large pot, warm the remaining 2 tablespoons od oil. Add the onions, leeks,

garlic, and celery and cook over medium-low heat for 10 minutes or until the

vegetables have softened. Add the squash, sage, salt, and pepper and cook a

couple of minutes more.

 

Stir in the roasted mushrooms, chopped porcinis, and Madeira and continue to

cook. When the Madeira has almost evaporated, add the wild rice, water or

stock, and 2 cups of the porcini soaking liquid. (If you don't have 2 cups,

make up for it with water.)

 

Cover the pot and bring to a boil, then reduce the heat and simmer, partially

covered, for 50 minutes, or until the rice is cooked. Add another cup of water

if necessary to reach the desired consistency. Add the carrots and simmer

another 2 minutes, just enough to soften them slightly.

 

Add salt if needed and ladle the soup into bowls. Serve with scallions and a

cluster of mache in the middle.

 

 

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Per Serving (excluding unknown items): 166 Calories; 9g Fat (51.3% calories from

fat); 3g Protein; 17g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 378mg

Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Vegetable; 2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0