Mushroom & Wild Rice Soup
This is the perfect soup for bridging the gap between winter and spring, when fresh mushrooms and other market fare are calling but the temperatures are still hovering above forty.
2 1/2 cup water
3pcs dried porcini mushrooms
3pcs shiitake mushrooms
2 tbsp butter
1 chopped onion
1/4 cup fresh mushroom
1 cup sliced baby portobello mushrooms
3 minced garlic
4 cups vegetable stock
½ cup long grain and wild rice mix
½ tsp salt
1/4 white pepper
½ cup water
4 tsp cornstarch
1 cup whipping cream
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 corn-starch until smooth; stir into soup. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in cream; heat through.
SOME TIPS TO MAKE IT MORE DELISH:
Add some crushed black pepper and dried thyme herb
To make it vegetarian you can add carrot julienne cut or finely chopped and parsley.
You can also use coconut milk instead of heavy cream
You can also add crushed walnut to enhance the taste. I always add because i love walnut in it.
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