Tuesday, June 18 2013, 11:48 AM MDT
Mushroom and Wild Rice Soup
As Aired on April 4, 2013
Recipe Courtesy of Chef Bryan Wooley
1oz dried wild mushrooms
3C chopped mushrooms
1C finely chopped onions
2T olive oil
4C chicken or vegetable stock (eit
her homemade or low sodium canned)
2T soy sauce
1C skim milk
½ C cooked wild rice
½ C sliced mushrooms (optional for garnish)
Salt and pepper to taste
1.) Place wild mushrooms in a bowl and cover with boiling water. Let rest 20-30 minutes. Carefully strain liquid and reserve mushrooms and liquid separately.
*Note: be careful to leave sand and grit from dried mushrooms in bottom of bowl.
2.) In saucepan, heat olive oil and sauté fresh mushrooms and reconstituted mushrooms and onions until mushrooms are softened and slightly
3.) Add flour and cook, stirring constantly, 2-3 minutes. Whisk in stock and thyme and then simmer 30 minutes. Puree soup.
4.) Add soy sauce, skim milk, buttermilk, and cooked wild rice.
5.) Optional: Sauté sliced mushrooms for garnish.
6.) Ladle into heated bowls. Garnish with wild mushroom slices if desired and then serve.
(Copyright 2013 Sinclair Broadcasting Group.)