WILD RICE MUSHROOM SOUP
I think mushrooms often get used only as a seasoning or added flavor, but I think they are delicious enough to be the main part of a meal. This recipe uses a large quantity of mushrooms and the result is delicious. Even though this contains some dairy, it freezes quite well! -Wendy Campbell, New Wilmington, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 8 servings (2 quarts).
Number Of Ingredients 10
Steps:
- In a small saucepan, combine wild rice and water; bring to a boil. Reduce heat; simmer, covered, until rice is tender, 40-45 minutes., In a large saucepan, cook and stir sausage over medium heat until lightly browned, 3-4 minutes. Remove from pan., Mix flour and 1/2 cup broth until smooth. In same pan, heat butter over medium heat; saute onion and mushrooms until tender, 4-5 minutes. Add remaining broth; gradually stir in flour mixture. Bring to a boil; cook and stir until slightly thickened, 2-3 minutes. Add milk, pepper, rice and sausage; heat through, stirring occasionally.
Nutrition Facts : Calories 157 calories, Fat 6g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 644mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 1g fiber), Protein 10g protein. Diabetic Exchanges
WILD RICE AND MUSHROOM SOUP
A delicious, seriously delicious soup recipe. Taken from Jan/Feb 2013 Cooks Illustrated. The zest and chives really lighten up the flavor. Also, let the soup stand, it tastes amazing after several minutes of resting!
Provided by jlw19803
Categories Vegetable
Time 2h
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Adjust oven rack to middle and heat oven to 375 F.
- Grind shitake mushrooms in spice grinder until finely ground (~ 3 tbsp).
- Bring 4 1/2 cups of water, thyme, bay leaf, garlic glove, 3/4 tsp salt, and baking soda to a boil in medium saucepan over high heat. Add rice and bring to a boil. Cover saucepan, transfer to oven and bake until tender (45-50 minutes at altitude). Strain rice through fine-mesh strainer, collect rice broth for cooking liquid (3 cups). Remove the thyme, bay leaf and garlic.
- Melt butter in Dutch oven over high heat. Add creminis, onion, minced garlic, tomato paste, 3/4 tsp salt, 1 tsp pepper. Cook, stirring occasionally until vegetables are brown and dark fond develops on bottom of pot, 15 minutes. Add sherry, scraping up any browned bits and cook until reduced and pot is almost dry (~ 2 minutes). Add ground shitakes, reserved rice cooking liquid, broth and soy sauce and bring to boil. Reduce heat to low and simmer, covered, until the onion and mushrooms are tender.
- Whisk cornstarch and remaining 1/4 cup water in a small bowl. Stir the slurry into soup, retun to simmer and cook until thickened (~ 2min). Remove pot from heat and stir in cooked rice, cream, chives and lemon zest. Cover and let stand 20 minutes.
Nutrition Facts : Calories 333.6, Fat 16.4, SaturatedFat 9.8, Cholesterol 47.5, Sodium 299.2, Carbohydrate 35.2, Fiber 2.8, Sugar 3.4, Protein 10.4
WILD RICE AND MUSHROOM SOUP
Make and share this Wild Rice and Mushroom Soup recipe from Food.com.
Provided by Izzy Knight
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cook mushrooms, celery and onion in butter over high heat until tender, stirring occasionally.
- Sprinkle flour over vegetables and stir to combine.
- Add broth.
- Cook and stir until mixture thickens and bubbles.
- Reduce heat.
- Stir in light cream, cooked wild rice, marjoram and salt/pepper.
- Cover and cook over low heat until heated through—about 5 minutes.
- Garnish with fresh herbs.
Nutrition Facts : Calories 416.9, Fat 25, SaturatedFat 15, Cholesterol 70.1, Sodium 796.5, Carbohydrate 36.9, Fiber 3.3, Sugar 4.5, Protein 13.5
WILD RICE WITH MUSHROOMS
Steps:
- Heat 2 tablespoons of the butter in a large saucepot over medium heat. Add the onion and saute until translucent, about 10 minutes. Add the rice and toast while stirring until it begins to smell nutty, about 1 minute. Add the chicken stock and bring to a boil, then reduce to a simmer, cover and cook on low until the water is absorbed, about 40 minutes.
- While the rice is cooking, heat the remaining 1 tablespoon butter along with the oil in a large skillet over medium-high heat. Add the button mushrooms, shiitake mushrooms and thyme and cook, stirring often until they begin to brown, about 10 minutes. Add the garlic, season with salt and pepper and cook until the garlic is fragrant, about 1 minute more.
- When the rice is cooked, fluff with a fork and gently fold in the mushrooms. Add to a serving bowl and sprinkle with the parsley before serving.
HEALTHY AND DELICIOUS VEGAN WILD RICE MUSHROOM SOUP
My friend Leah makes the best Wild Rice Mushroom soup, but we wanted to make a dairy-free version. Pretty tasty!
Provided by Denise J
Categories Rice
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Mix bouillon and water. Use 4 cups to cook wild rice, strain out rice when cooked and fluffy (about 45 minutes) reserving extra broth. Set aside. Saute onions and celery in a non stick stock pot lightly sprayed with canola oil. Continue adding water slowly as the vegetables cook to avoid sticking. When soft and translucent, add mushrooms and cook until mushrooms are soft. Add the flour, and slowly add remaining broth, whisking until smooth. Add almond milk, then simmer until thickens. Add pepper, garlic powder, almonds, rice and sherry and simmer for another 10 minutes.
Nutrition Facts : Calories 183.2, Fat 2.9, SaturatedFat 0.3, Sodium 54.5, Carbohydrate 27.7, Fiber 3.8, Sugar 4.1, Protein 7.7
CREAMY WILD RICE AND MUSHROOM SOUP
Make and share this Creamy Wild Rice and Mushroom Soup recipe from Food.com.
Provided by GREG IN SAN DIEGO
Categories Long Grain Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a medium saucepan, combine chicken broth and uncooked wild rice.
- Bring to a boil.
- Reduce heat and gently simmer, covered, for about 40 minutes.
- Stir in green onions and cook an additional 5 - 10 minutes or until the rice is tender.
- Combine half and half or light cream, flour, thyme and pepper.
- Stir into the rice mixture along with the mushrooms.
- Cook and stir until thickened and bubbly.
- Cook and stir for one minute more.
- Stir in sherry and heat through.
- Test for seasonings. Add a little more sherry if desired.
- Serve in heated bowls.
- Note: You can use 1/4 teaspoon dried thyme if you don't have fresh thyme.
Nutrition Facts : Calories 190.5, Fat 8.2, SaturatedFat 4.7, Cholesterol 22.4, Sodium 601.6, Carbohydrate 17.9, Fiber 1.4, Sugar 1.5, Protein 8.3
DELICIOUS WILD RICE AND MUSHROOM SOUP
This recipe was given to me when I 'started cooking' by a close friend. It is a wonderful and easy dish. It keeps well in the refrigerator for a meal the next day!
Provided by Afternoon Delights
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Begin cooking wild rice while preparing vegetables and other ingredients.
- Meanwhile, in a big sauce pan, melt butter.
- Add onion, celery and carrot. Cook for 3 minutes on medium-high heat.
- Slightly reduce heat (low-med) and add mushrooms. Cook for 3 minutes.
- Add flour, salt and pepper and cook for about 3 minutes or until mixture turns golden.
- Add broth and 1/2 & 1/2 (or cream). Cook for 10 minutes.
- Add cooked rice and chervil or tarragon and heat through.
- Enjoy.
Nutrition Facts : Calories 405.4, Fat 14, SaturatedFat 8.1, Cholesterol 38, Sodium 669.2, Carbohydrate 59.2, Fiber 5.2, Sugar 4.2, Protein 13.8
WILD RICE AND MUSHROOM SOUP
Frequently requested at family get-togethers, this rich and hearty soup is ready in a flash. Cooking for a vegetarian? Swap in vegetable stock for the beef broth. -Danielle Noble, Ft. Thomas, Kentucky
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings (2 quarts).
Number Of Ingredients 6
Steps:
- In a Dutch oven, saute mushrooms in oil until tender. Add the rice, contents of seasoning packets, broth and water. Bring to a boil. Reduce heat; cover and simmer for 25 minutes. Add cream and heat through.
Nutrition Facts : Calories 399 calories, Fat 26g fat (14g saturated fat), Cholesterol 84mg cholesterol, Sodium 803mg sodium, Carbohydrate 35g carbohydrate (2g sugars, Fiber 1g fiber), Protein 8g protein.
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