Wild Mushroom & Rice Soup

Adapted recipe by abachelorandhisgrill
Photo by Robert P.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/2

    Pounds Wild Mushrooms (Portobello, Porcini, Shiitake, & Oyster), Rinsed & Chopped

  • 1

    Cup Wild Whole-Grain Rice (Dry) + 2 Cups Water for Boiling

  • 2

    Cups Chicken Stock

  • 1 1/2

    Cups Fat Free Half&Half

  • 1/2

    Cup Dry White Table Wine

  • 1/2

    Cup Heavy Cream

  • 1/4

    Cup Water

  • 1/2

    Lemon, Juiced

  • 2

    T Olive Oil

  • 2

    T Shallots, Minced

  • 1

    Cup Vidalia Onion, Chopped

  • 3-5

    Cloves Garlic, Minced

  • 2-3

    Sprigs Rosemary + Additional for Garnish

  • 2

    t Fresh Thyme Leaves

  • 1

    Bay Leaf

  • 1

    t Cornstarch, dissolved in 1 T Water

  • 1

    T Parsley, Finely Chopped

  • Coarse Salt & Ground Black Peppercorn, to Taste

Directions

Combine Rice & Cups Water in Medium Pot – Bring to a Boil, Cover/reduce to a simmer for 20minutes. Cook until liquid evaporated / Rice tender. Remove from Heat, Set aside Covered until ready to use. In a food Processor combine Mushrooms / Lemon Juice, & coarsely chop. Drizzle Olive Oil in Heavy Saucepan over medium heat, followed by adding Chopped Mushrooms, Shallots, Vidalia, Bay/Thyme Leaves. Saute for 7-10 Minutes, or until all liquid has evaporated & Mushroom/Onion tender. To Heavy Saucepan & Sauteed Vegetables add Chicken Stock, Wine, 1/4 Cup Water, Rosemary Sprigs, & Salt/Pepper to Taste. Simmer Soup, Covered, for 20 Minutes. Add Cornstarch (dissolved in Water), Half&Half, Cream to Soup, & Rice – Heat through (do NOT Boil) & stir all Ingredients consistently for additional 10minutes. Remove from Heat & extract sprigs of Rosemary / Thyme. Season, additionally, to taste. Garnish with Fresh Rosemary & Parsley. Serve WARM & Enjoy

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