Labadie Recipe Database

Name Wild Rice and Mushroom Soup Number of People 6 List of Ingredients 1/4 oz. dried shitake mushrooms, rinsed 4 1/4 cups water 1 sprig fresh thyme 1 bay leaf 1 garlic clove, peeled, plus 4 cloves, minced salt and pepper 1/4 tsp. baking soda 1 cup wild rice 4 T. unsalted butter 1 lb. cremini mushrooms, trimmed and sliced 1/4-inch thick 1 onion, chopped fine 1 tsp. tomato paste 2/3 cup dry sherry 4 cups low-sodium chicken broth 1 T soy sauce 1/4 cup cornstarch 1/2 cup heavy cream 1/4 cup minced fresh chives 1/4 tsp. finely grated lemon zest Description Adjust oven rack to middle position and heat oven to 375 degrees. Grind shitake mushrooms in spice grinder until finely ground (you should have about 3 T). Bring 4 cups water, thyme, bay leaf, garlic clove, 3/4 tsp salt, and baking soda to boil in medium, ovenproof saucepan over high heat. Add rice and return to boil. Cover saucepan, transfer to oven, and bake until rice is tender, 35 to 50 minutes. Strain rice through fine-mesh strained set in 4-cup liquid measuring cup; discard thyme, bay leaf and garlic. Add enough water to reserved cooking liquid to measure 3 cups. Melt butter in Dutch oven over high heat. Add cremini mushrooms, onion, minced garlic, tomato paste, 3/4 tsp. salt and 1/2 tsp. pepper. Cook, stirring occasionally, until vegetables are browned and dark fond (browned bits) develops on bottom of pot, about 15 minutes. Add sherry, scraping up any browned bits and cook until reduced and pot is almost dry, about 2 minutes. Add ground shitake mushrooms, reserved rice cooking liquid, broth and soy sauce and bring to boil. Reduce heat and simmer, covered, until onion and mushrooms are tender, about 20 minutes. Whisk cornstarch and remaining 1/4 cup water in small bowl. Stir cornstarch slurry into soup, return to simmer, and cook until thickened, about 2 minutes. Remove pot from heat and stir in cooked rice, cream, chives and lemon zest. Cover and let stand for 20 minutes. Season with salt and pepper to taste and serve. Time 2 hours Difficulty (1-5) 3 Notes I used white, button mushrooms instead of cremini and it was still delicious. Original recipe called for 1 tsp. of pepper, but you can season at end if you want a little more kick. Image