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Full Online Book HomeLearning KitchenSoups - Mushroom - Mushroom And Wild Rice Soup
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Soups - Mushroom -  Mushroom And Wild Rice Soup Post by :Mattie Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1512

Click below to download : Soups - Mushroom - Mushroom And Wild Rice Soup (Format : PDF)

Soups - Mushroom - Mushroom And Wild Rice Soup

1 (14 1/2-ounce) can chicken broth
1/2 cup wild rice
1 ounce dried shiitake mushrooms
1 1/2 cups hot water
2 tablespoons butter
1 onion, chopped
2 garlic cloves, chopped
1/4 teaspoon dried rosemary, crumbled
1/4 teaspoon dried thyme, crumbled
1 (8-ounce) russet potato, peeled, diced
2 cups beef stock or canned beef broth
3/4 cup (about) milk
2 tablespoons Madeira

Combine chicken broth and rice in small saucepan. Cover and simmer over medium-low heat until rice is tender and liquid is absorbed, about 50 minutes.

Meanwhile, soak mushrooms in 1 1/2 cups hot water until soft, about 20 minutes. Drain mushrooms, reserving soaking liquid. Cut off mushroom stems and discard. Thinly slice mushrooms.

Melt 1 tablespoon butter in heavy large saucepan over medium-high heat. Add mushrooms and sauté until tender and golden brown, about 5 minutes. Transfer to small bowl. Melt remaining 1 tablespoon butter in same pan. Add onion, garlic, rosemary and thyme and sauté until onion is very tender, about 10 minutes. Mix in potato, beef stock and reserved mushroom soaking liquid. Cover and simmer until potato is very tender, about 15 minutes.

Transfer soup to blender in batches and puree until smooth. Return to saucepan. Stir in wild rice, mushrooms, 3/4 cup milk and Madeira. Cover and simmer 15 minutes to blend flavors. Season with salt and pepper.

Garnish bowls of soup with toasted walnuts.
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Soups - Mushroom -  Thick And Creamy Mushroom Soup Soups - Mushroom - Thick And Creamy Mushroom Soup

Soups - Mushroom -  Thick And Creamy Mushroom Soup
1 pound of fresh sliced mushrooms 2 cans (14-1/2 ounces each) of ready to use, reduced sodium chicken broth 1/2 teaspoon of onion powder 1/8 teaspoon of black pepper 1 cup of low-fat milk 5 tablespoons of all-purpose flour 1/4 teaspoon of browning and seasoning sauce Coat a soup pot with non-stick cooking spray. Add the mushrooms and saute over high heat for 4 to 5 minutes, or until soft, stirring frequently. Add the chicken broth, onion powder, and pepper; bring to a boil, then reduce the heat to medium-low. In a small bowl, mix the milk and flour until smooth.

Soups - Mushroom And Barley Soup Soups - Mushroom And Barley Soup

Soups - Mushroom And Barley Soup
1 oz. dried cepes (dried mushrooms), up to 1.5 oz. 13 cups water or stock, or more 2 small carrots 2 small turnips 2 small onions 2 medium potatoes 2 stalks celery (with leaves) 3/4 cup pearl barley Soak cepes in a little water for 15 minutes, until they soften. Chop all vegetables in 2 batches in food processor and put them in a pan with barley and all water, including mushroom soaking liquid. Chop softened mushrooms in food processor, and add them too. Bring to a boil, remove scum, season with plenty of salt and pepper. Simmer