CREAM OF SUN-DRIED TOMATO SOUP
A nice creamy soup. I make this in the summer when the tomatoes are really fresh from the Farmer's Market (canned is ok). The dried tomatoes add another depth to this soup.
Provided by Miss Annie
Categories Lunch/Snacks
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Heat the olive oil in a large pot over moderate heat.
- Add the onion, celery, carrot, and garlic and sauté until tender but not brown, about 5 minutes.
- Add the stock, tomatoes, potato, sun-dried tomatoes, and basil.
- Bring to a boil, reduce heat, and simmer covered for 20 minutes, until the vegetables are tender.
- Puree in a food processor, or blender, in small batches until smooth.
- Strain through a fine sieve if desired.
- Stir in the milk or cream and season with sugar, salt, and pepper.
- Serve garnished with chopped chives.
- This soup gets an additional tomato punch from the concentrated flavor of the sun-dried tomatoes.
SUN-DRIED TOMATO SOUP WITH WILD MUSHROOMS AND WILD RICE
An earthy and robust soup that is heart healthy. Beef broth gives a deeper flavor, but can be made vegetarian by using vegetable broth. **updated 09/27/11 to change the salt from 1/2 teaspoon to taste.**
Provided by Debbwl
Categories Low Protein
Time 1h35m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot, heat the oil over medium-high heat. Cook the onions until golden brown, about 8 minutes, stirring occasionally.
- Stir in garlic; cook for 2 minutes.
- Stir in the mushrooms and celery; cook for 5 minutes, stirring occasionally.
- Stir in the tomatoes. Reduce the heat to medium low.
- Add the beef broth, tomato paste, red pepper flakes, salt, and cayenne. Cook for 1 hour, reducing the heat to low when the soup starts to boil, stirring occasionally.
- Meanwhile, cook the wild rice using the package directions, OMITTING the salt and margarine. Be careful not to overcook.
- Just before serving, stir the rice into the soup. Garnish with green onions.
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.
WILD RICE AND MUSHROOM SOUP
Provided by Craig Claiborne And Pierre Franey
Categories soups and stews, appetizer
Time 2h
Yield Eight to 10 servings
Number Of Ingredients 14
Steps:
- Put the dried mushrooms in a mixing bowl and add eight cups of lukewarm water. Let soak for 30 minutes or longer. When the mushrooms are softened, massage them to extract any sand or soil, then squeeze them dry. Set aside, reserving the soaking liquid. Line a sieve with a double thickness of cheesecloth and strain the soaking liquid through it. There should be about seven cups. Set aside.
- Meanwhile, heat two tablespoons of the butter in a four-quart kettle or casserole and add the garlic and leeks. Cook, stirring often, about five minutes. Do not brown.
- Coarsely chop the soaked dried mushrooms and add them to the kettle. Sprinkle with the flour and cook over low heat, stirring often, about five minutes. Stir briskly from the bottom to prevent sticking. Add the wine, chicken broth and reserved soaking liquid. Simmer, uncovered, about an hour and 10 minutes. There should be about 9 1/2 cups of soup.
- Meanwhile, heat two tablespoons of the butter in a saucepan and add one and a half cups of water. Bring to the boil and add the salt and rice. Cover closely and cook 50 minutes, or until the rice has absorbed most of the liquid and is tender.
- Strain the soup, reserving both liquids and solids. Put the solids into the container of a food processor or electric blender and blend thoroughly, then return them to the kettle and add the strained-off liquid.
- Heat the remaining tablespoon of butter in a skillet and add the sliced fresh mushrooms. Cook about one minute, stirring. Stir in the lemon juice and Sherry. Add the sliced mushrooms and wild rice to the soup. Add salt and pepper to taste. Sprinkle with thyme. There should be about 10 cups of soup.
Nutrition Facts : @context http, Calories 152, UnsaturatedFat 2 grams, Carbohydrate 19 grams, Fat 6 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 435 milligrams, Sugar 2 grams, TransFat 0 grams
MUSHROOM & WILD RICE SOUP
Steps:
- In a small saucepan, bring water to a boil; add dried mushrooms. Remove from heat; let stand 25-30 minutes or until softened., Using a slotted spoon, remove mushrooms; rinse. Trim and discard stems from shiitake mushrooms. Chop mushrooms. Strain soaking liquid through a fine-mesh strainer. Reserve mushrooms and soaking liquid., In a Dutch oven, heat butter over medium-high heat. Add onion; cook and stir until tender. Add fresh and baby portobello mushrooms; cook and stir until tender. Add garlic; cook 1 minute longer., Stir in broth, rice mix with contents of seasoning packet, reserved dried mushrooms and soaking liquid, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until rice is tender., In a small bowl, mix water and cornstarch until smooth; stir into soup. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in cream; heat through.
Nutrition Facts : Calories 180 calories, Fat 10g fat (6g saturated fat), Cholesterol 32mg cholesterol, Sodium 625mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.
WILD RICE AND MUSHROOM SOUP
I regretted not making a double batch of this hearty soup when I tested it over the Christmas holidays. Everybody loved the earthy, meaty flavors that the wild rice and mushrooms bring to the broth.
Provided by Martha Rose Shulman
Categories dinner, lunch, weekday, one pot, soups and stews, main course
Time 2h
Yield Serves six
Number Of Ingredients 14
Steps:
- Place the dried porcini mushrooms in a bowl or a Pyrex measuring cup, and pour on 2 cups boiling water. Let sit for 30 minutes. Set a strainer over a bowl and line it with cheesecloth. Lift the mushrooms from the water, and squeeze them over the strainer. Rinse in several changes of water, squeeze out the water and set aside. Pour the soaking water through the cheesecloth-lined strainer, and set aside.
- Heat the oil in a large, heavy soup pot or Dutch oven over medium heat. Add the onion, carrot and celery. Cook, stirring often, until just about tender, about five minutes. Add the sliced fresh mushrooms. Cook, stirring, until the mushrooms are beginning to soften, about three minutes. Add the garlic and a generous pinch of salt. Continue to cook for about five minutes until the mixture is juicy and fragrant. Add the reconstituted dried mushrooms, the wild rice, bouquet garni, mushroom soaking liquid, stock or water, and salt to taste. Bring to a boil, reduce the heat, cover and simmer one hour. Add the peas, and simmer another 10 minutes. Remove the bouquet garni, taste and adjust salt, add a generous amount of freshly ground pepper and serve.
Nutrition Facts : @context http, Calories 268, UnsaturatedFat 6 grams, Carbohydrate 37 grams, Fat 8 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 1266 milligrams, Sugar 10 grams
More about "sun dried tomato soup with wild mushrooms and wild rice recipes"
TOMATO WILD RICE SOUP - SKIP TO MY LOU
From skiptomylou.org
Cuisine AmericanCalories 201 per servingCategory Soup
WILD RICE AND MOREL MUSHROOM SOUP - KITCHEN FRAU FOOD BLOG
From kitchenfrau.com
WILD RICE MUSHROOM SOUP - IT'S ALL GOOD VEGAN
From itsallgoodvegan.com
WILD RICE MUSHROOM SOUP RECIPE
From nwcwildrice.ca
CREAMY MUSHROOM AND WILD RICE SOUP - GOOD EATINGS
From goodeatings.com
WILD RICE MUSHROOM SOUP - CARLSBAD CRAVINGS
From carlsbadcravings.com
LENTIL WILD RICE SOUP WITH TOMATOES & SPINACH - LAST INGREDIENT
From lastingredient.com
WILD RICE AND WILD MUSHROOM SOUP - FRESHWATER FEASTS
From freshwaterfeasts.com
WILD RICE MUSHROOM SOUP - SUNGLOW KITCHEN
From sunglowkitchen.com
WILD RICE TOMATO SOUP - MSU HEALTH4U
From health4u.msu.edu
WILD MUSHROOM AND SUN-DRIED TOMATO FARROTTO - FOOD NETWORK
From foodnetwork.com
WILD RICE & MUSHROOM SOUP - FOOD BLOG
From simplyveganized.com
WILD RICE AND MUSHROOM SOUP - DON'T SWEAT THE RECIPE
From dontsweattherecipe.com
SUN DRIED TOMATO AND WILD MUSHROOM RISOTTO - BELLA SUN LUCI
From bellasunluci.com
EASY WILD RICE SOUP WITH MUSHROOMS (2022) FULL GUIDE
From kathysvegankitchen.com
WILD RICE AND MUSHROOM SOUP [VEGAN] - ONE GREEN PLANET
From onegreenplanet.org
WILD RICE MUSHROOM SOUP (EASY SOUP IN 30 MINUTES!) - ANDIANNE
From andianne.com
WILD RICE MUSHROOM SOUP - SAVING ROOM FOR DESSERT
From savingdessert.com
MUSHROOM AND WILD RICE SOUP - MSU HEALTH4U
From health4u.msu.edu
WILD RICE MUSHROOM SOUP RECIPE - ASIAN CAUCASIAN FOOD BLOG
From asiancaucasian.com
WILD RICE MUSHROOM SOUP {VEGAN!} - FEELGOODFOODIE
From feelgoodfoodie.net
CREAM OF WILD MUSHROOM SOUP WITH WILD RICE RECIPE
From wcwfusa.com
CREAMY MUSHROOM SOUP WITH TOMATOES & WILD RICE - STONYFIELD
From stonyfield.com
VEGAN MUSHROOM AND WILD RICE SOUP RECIPE - HOME STRATOSPHERE
From homestratosphere.com
MUSHROOM AND WILD RICE SOUP - MAROSCOOKING
From maroscooking.com
MUSHROOM GNOCCHI SOUP WITH WILD RICE - FORK IN THE KITCHEN
From forkinthekitchen.com
WILD RICE AND MUSHROOM SOUP [VEGAN] - ONE GREEN PLANET
From onegreenplanet.org
WILD RICE AND MUSHROOM SOUP - DAMN DELICIOUS
From damndelicious.net
WILD RICE AND MUSHROOM SOUP - DISHING OUT HEALTH
From dishingouthealth.com
WILD RICE MUSHROOM SOUP - UGLY VEGAN KITCHEN
From uglyvegankitchen.com
WILD RICE AND MUSHROOM SOUP - FETTY'S FOOD BLOG
From fettysfoodblog.com
TOMATO WILD RICE SOUP - THERESCIPES.INFO
From therecipes.info
MUSHROOM AND WILD RICE SOUP — UNWRITTEN RECIPES
From unwrittenrecipes.com
COCONUT-LIME SUNSHINE SOUP WITH WILD RICE & MUSHROOM
From inspirededibles.ca
VEGAN MUSHROOM WILD RICE SOUP - RUNNING ON REAL FOOD
From runningonrealfood.com
WILD RICE, MUSHROOM AND KALE SOUP - SUPPER WITH MICHELLE
From supperwithmichelle.com
CREAM OF WILD MUSHROOM SOUP WITH WILD RICE RECIPE
From wcwf.ca
VEGAN MUSHROOM WILD RICE SOUP - SHORTGIRLTALLORDER
From shortgirltallorder.com
SUN-DRIED TOMATO SOUP - MY FAVOURITE PASTIME
From myfavouritepastime.com
#time-to-make #course #preparation #low-protein #healthy #soups-stews #low-fat #dietary #low-sodium #low-cholesterol #low-saturated-fat #low-calorie #low-in-something #4-hours-or-less
You'll also love