Busters Recipes

Wild Rice & Mushroom Soup

Serves 6
WILD RICE
2 teaspoon, olive oil
2 cloves garlic, chopped
1 shallot, chopped
1 cup wild rice
3 cups vegetable or chicken stock
Salt
Freshly ground black pepper
1 tablespoon olive oil
1 onion, diced
3 cloves garlic, chopped
3 cups sliced button mushrooms
3 cups sliced wild mushrooms
2 cups red wine
3 potatoes, peeled and diced
6 cups chicken stock
1 cup heavy whipping cream
1 tablespoon chopped fresh rosemary
2 teaspoons chopped fresh thyme
2 tablespoons Durkee's cayenne sauce
Salt
Freshly ground black pepper
To prepare the rice, heat the oil in a saucepan over high heat. Add the
garlic and shallot and saute 1 minute. Add the rice and saute 1 to 2
minutes. Add the stock and season to taste with salt and pepper. Cover,
decrease the heat to medium-low, and simmer for 20 minutes, or until tender.
Heat the olive oil in a stockpot over high heat until very hot. Add the
onion and garlic and lightly saute for about 2 minutes. Add the mushrooms
and saute until tender, about 5 minutes. Add the red wine and reduce until
about 1/2 cup of liquid remains. Add the potatoes and stock and cook until
the potatoes are very tender, 10 to 15 minutes.
Puree the soup with a handheld blender or in batches in the bowl of a food
processor or in a blender and then return the soup to the stockpot. Add the
cream, rosemary, and thyme and cook for about 15 minutes. Add the rice and
cayenne sauce and season to taste with salt and pepper.
Ladle soup into soup bowls and serve hot.

< Prev		Next >