Wild Rice And Mushroom Soup |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Delicate wild rice, with mushrooms, combined to make a delicious soup... Ingredients:
1/2 cup wild rice washed and drained |
9 oz water |
4 oz butter |
3 oz onion chopped fine |
3 oz carrot cut brunoise |
2 1/4 oz flour |
2 1/4 pt chicken stock hot |
6 oz mushrooms sliced |
3/4 pt milk, hot |
to taste each salt & white pepper |
6 oz heavy cream hot |
as needed chopped parsley |
Directions:
1. Combine the wild rice and water in a heavy saucepan.
2. Bring to a boil.
3. Reduce heat, cover tightly, and cook until tender.
4. Reserve.
5. Heat 6 oz butter in a heavy saucepot over moderate heat.
6. Add the onion and carrot and cook slowly for a few minutes until the vegetables start to become tender.
7. Add the flour.
8. Stir to combine the flour with the butter to make a roux.
9. Cook the roux for a few minutes, but do not let it start to brown.
10. Gradually beat in the stock, using a whip to blend the stock smoothly with the roux.
11. Bring to a boil, stirring with the whip until the stock thickens.
12. Simmer until the vegetables are completely tender and the soup has no taste of raw flour.
13. Skim the soup carefully
14. While the soup is simmering, heat 2 oz butter in a sauté pan.
15. Sauté the mushrooms.
16. After the soup has been skimmed, add the mushrooms.
17. Stir the hot milk into the soup.
18. Add the cooked wild rice from step 1.
19. Simmer 2-3 minutes.
20. Season to taste with salt and white pepper
21. When ready to serve, stir in the cream.
22. Garnish the top of each portion with a sprinkling of chopped parsley.
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