Wild Rice Mushroom Soup
| Ingredients | Ingredients | ||
2 |
Bay leaves | 4 |
Cups of Low Sodium Chicken Broth |
2 |
Teaspoons of miniced Garlic | 2 |
Teaspoons Salt |
1 |
Rosemary Sprig | 1/4 |
Teaspoon Baking Soda |
4 |
Tablespoons Butter | 1 |
Cup Wild Rice – we prefer Bob Mills brand |
1 |
Teaspoon Tomato Paste | 2 |
Teaspoons of minced Garlic |
2/3 |
Cup of dry Sherry | 1 |
Pound of Crimini (or Portabella) Mushrooms |
1/4 |
Cup of Corn Starch | 1 |
Medium Sweet Minced Onion |
1/4 |
Cup of minced Chives | 1 |
Teaspoon of Pepper |
1/4 |
Ounce of dried Shiitake Mushrooms | 1 |
Tablespoon of Low Sodium Soy Sauce |
1/2 |
Cup of Cream | 1 |
Lemon |
| Directions: Preparing the wild rice | |||
1. |
Set the oven to 375ºF | ||
2. |
Add 4 cups of water to a 5 quart oven safe pot with a lid. This one pot will be used to assemble the final soup. | ||
3. |
Add 2 bays leaves | ||
4. |
Add ½ Teaspoon of salt | ||
5. |
Add ¼ Teaspoon of Baking Soda | ||
6. |
Add one sprig of Rosemary | ||
7. |
Add one cup of Wild Rice | ||
8. |
Bring the rice to a boil | ||
9. |
Place in the oven with the lid on and bake for 45 Minutes | ||
10. |
Pour the mixture into a colander to drain off any excess water | ||
11. |
Set the colander aside with the wild rice mixture for later | ||
| Directions: Preparing the rest | |||
1. |
Add 4 Tablespoons of butter to the 5 quart pot you just drained | ||
2. |
Add 1 pound of Crimini (or Portabella) Mushrooms | ||
3. |
Add 2 Teaspoons of minced Garlic | ||
4. |
Add 1 medium sweet minced onion | ||
5. |
Add 1 Teaspoon of Tomato Paste | ||
6. |
Add 1 Teaspoon of ground pepper | ||
7. |
Add 1 ½ Teaspoons of Salt | ||
8. |
Cook this for 15 minutes or until the onions are a golden brown | ||
9. |
Add Cup of dry Sherry to deglaze by scraping all the yummy stuff from the bottom of the pot | ||
10. |
Add 3 cups of water | ||
11. |
Add 1 Tablespoon of Low Sodium Soy Sauce | ||
12. |
Add 4 cups of Low Sodium Chicken Broth | ||
| 13. | Add ¼ Ounce of pulverized dried Shiitake Mushrooms | ||
14. |
Bring to a boil and then simmer for 25 minutes with the lid on | ||
15. |
Mix ¼ Cup of Corn Starch with ¼ Cup water then stir this into the pot | ||
16. |
Turn the heat off | ||
17. |
Stir in the wild rice mixture from the colander | ||
18. |
Stir in ½ Cup of Cream | ||
19. |
Add ¼ Cup of minced Chives | ||
20. |
Add ¼ Teaspoon of Lemon Zest (optional) | ||
21. |
Place the lid back on and let set for 20 minutes | ||
| It is ready to eat! | |||
