Wild Mushroom & Rice Soup

By á-25087

Adapted recipe by abachelorandhisgrill

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

Preparation

Step 1

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