Recipe - Mixed Mushroom Soup With Wild Rice And Madeira

1 One half cup Warm water
1 ounce Dried shiitake mushrooms
1 pound Mushrooms
4 tablespoon Butter
1/3 cup Shallots, coarsely chopped
1 small Carrot, minced
1 lg Celery stalk, minced
One fourth pound Potatoes
peeled and minced
Three fourths teaspoon Dried thyme
One half teaspoon Dried marjoram
2 cup Cooked wild rice
4 cup Chicken stock
Salt and pepper to taste
1 tablespoon Tomato paste
1 cup Light cream
Few drops Tabasco sauce
3 tablespoon Madeira wine
Snipped chives (opt)

In a small bowl, pour the warm water over the dried mushrooms, weighting
them down so that the mushrooms are completely submerged; soak for 30
minutes. cut off and discard the tough stems. Squeeze excess liquid from
the mushrooms back into the soaking liquid, then strain the liquid through
a dampened coffee filter to get rid of any fine grit. Slice the mushrooms
and set them aside along with the liquid.

Wipe the cultivated mushrooms with dampened paper towels, t rim off the
stems and slice the mushrooms thickly. Set aside.

In a 7qt. Dutch oven, melt the butter and saut=82 the shallots over medium
heat, stirring frequently, for 2 minutes. Add both kinds of mushrooms and
saut=82, stirring, for about 5 minutes. Add the cooked rice along with the
reserved mushroom liquid and the chicken stock. Bring to a boil, lower the
heat, season with salt and pepper to taste and stir in the tomato paste.
Cover and simmer for 30 minutes.

Pur=82e in batches in a blender or food processor; the soup should not be
too smooth. Return soup to the same pot, stir in the cream and reheat on
low heat. Stir in the Tabasco sauce and the wine; adjust seasoning. SErve
hot, topped with a few snipped chives, if desired.

The Versatile Grain
and the
Elegant Bean
by Sheryl and Mel London
ISBN 0671761064
pg 263
Posted to MMRecipes Digest V3 #196

Date: Mon, 15 Jul 1996 13:24:34 0500

From: pickell@cyberspc.mb.ca (S.Pickell)