Moosewood: Wild Rice & Mushroom Soup

[Guest guest]

I'm eager to try this soup. Kathleen

 

* Exported from MasterCook *

 

Wild Rice & Mushroom Soup

 

Recipe By : Moosewood Restaurant Daily Special, page 103

Serving Size : 4 Preparation Time :0:00

Categories : Grains And Cereals Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1 cup raw wild rice

3 cups Dark Vegetable Stock

(see separate recipe)

Roasted Vegetable Stock

(see separate recipe)

OR water

2 tablespoons canola or other vegetable oil

2 rinsed and chopped leeks -- (about 2 cups)

1 cup peeled and chopped carrots

1 cup diced celery

1/2 teaspoon dried rosemary

1/2 teaspoon dried thyme

2 bay leaves

2 teaspoons salt

4 ounces fresh wild mushrooms -- rinsed (2 cups)*

tough stem ends removed and chopped

4 dried shiitake mushrooms

broken into little pieces

and stems discarded

4 cups water

3 tablespoons soy sauce

1/4 cup dry sherry

ground black pepper -- to taste

 

Serves 4 To 6. Yields 8 Cups. Total Time: 45 Minutes

 

Think of lakes in Ontario, Canada, where wild rice grows in shallow coves,

dried pungent leaves scent the air, and swallows dip and dive over the

still water. You wander back to your cabin where a steaming, hearty soup

waits.

 

This is an assertive soup with strong flavors: wild rice, mushrooms, and

rosemary. Using one of our Moosewood stocks to cook the rice will give the

soup a fuller dimension, but if there isn't time to make stock, water will

work fine. While the rice cooks, you have time to prepare the other

ingredients.

 

* Chanterelles, white pompoms, and oyster mushrooms are good choices.

 

In a heavy pot with a tight-fitting lid, bring the rice and 3 cups of stock

or water to a boil. Reduce the heat, cover, and simmer until the rice is

tender, about 45 minutes.

 

Meanwhile, heat the oil in a soup pot and sauté the leeks for 5

minutes. Add the carrots, celery, rosemary, thyme, bay leaves, salt, fresh

mushrooms, and shiitake and sauté for another 5 minutes. Stir in the

water, soy sauce, and sherry and simmer for 10 minutes. Remove and discard

the bay leaves.

 

When the rice is cooked, stir it into the soup. Add pepper to taste and

serve hot.

 

Per 10.5-Ounce Serving: 161 Calories. 3.86 Protein. 6.1 G Fat. 23.6 G

Carbohydrates, 1.5 G Saturated Fatty Acids. 0 MG Cholesterol. 1321 MG

Sodium, 3.7 G Total Dietary Fiber

 

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