WILD RICE-MUSHROOM SOUP
Looking for a delicious hearty soup? Try this flavorful classic made with all-natural yogurt.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 6
Number Of Ingredients 12
Steps:
- Cook wild rice as directed on package.
- Meanwhile, in 3-quart saucepan, melt butter over medium heat. Add celery, onion and mushrooms; cook about 5 minutes, stirring occasionally, until crisp-tender.
- Stir in flour, sugar and pepper. Stir in cooked wild rice, broth, ham and Worcestershire sauce; cover and simmer 10 minutes over medium heat. Stir in yogurt; heat just until hot (do not boil).
Nutrition Facts : Calories 210, Carbohydrate 23 g, Cholesterol 25 mg, Fat 1, Fiber 2 g, Protein 11 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 950 mg, Sugar 6 g, TransFat 0 g
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
Steps:
- In a large saucepan over medium heat, heat the olive oil and butter until the oil is shimmering and the butter is melted, about 2 minutes. Add the onion and carrots and saute until the onions are tender, 5 to 8 minutes. Add the mushrooms and rice and cook for 5 minutes more, toasting the rice. Add the garlic.
- Add the stock. Bring the mixture to a boil, then reduce the heat to low. Add the kale and kohlrabi, cover and simmer until the wild rice is tender, about 20 minutes. Season with salt and pepper to taste.
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
MUSHROOM AND WILD RICE SOUP
Steps:
- In a spice mill or coffee grinder, pulse the porcini to a fine powder. Set aside.
- In a small saucepan, bring 1 cup water to a boil. Add the salt and wild rice. Cover; reduce heat to medium-low. Cook until tender, 45 to 50 minutes. Drain; set aside.
- In a large saucepan, heat half the oil over medium-high heat. Add half the mushrooms; season with salt and pepper. Cook until browned and tender, about 7 minutes; transfer to a bowl. Repeat with the remaining oil and mushrooms.
- Reduce heat to medium-low. Melt the butter; add the leeks. Cook, stirring, until softened, about 5 minutes. Stir in the mushroom powder; cook 1 minute. Add the sherry and soy sauce; cook 1 minute more.
- Add the stock to the pot; bring to a boil over medium-high heat. Add the mushrooms; return to a boil. Reduce heat to medium; cook 20 minutes. Stir in the wild rice, cream, and parsley; adjust seasoning, and serve.
WILD RICE AND MUSHROOM SOUP
Steps:
- Combine chicken broth and rice in small saucepan. Cover and simmer over medium-low heat until rice is tender and liquid is absorbed, about 50 minutes.
- Meanwhile, soak mushrooms in 1 1/2 cups hot water until soft, about 20 minutes. Drain mushrooms, reserving soaking liquid. Cut off mushroom stems and discard. Thinly slice mushrooms.
- Melt 1 tablespoon butter in heavy large saucepan over medium-high heat. Add mushrooms and sauté until tender and golden brown, about 5 minutes. Transfer to small bowl. Melt remaining 1 tablespoon butter in same pan. Add onion, garlic, rosemary and thyme and sauté until onion is very tender, about 10 minutes. Mix in potato, beef stock and reserved mushroom soaking liquid. Cover and simmer until potato is very tender, about 15 minutes.
- Transfer soup to blender in batches and puree until smooth. Return to saucepan. Stir in wild rice, mushrooms, 3/4 cup milk and Madeira. Cover and simmer 15 minutes to blend flavors. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Return soup to simmer.) Thin with additional milk if desired.
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
SLOW COOKER MUSHROOM AND WILD RICE SOUP
Making creamy soups in the slow cooker can be tricky because it's not possible to simmer them with the top off and reduce the liquid. One easy way to thicken without reducing is to use a roux, a mix of flour and butter. Heat the roux in the microwave, then whisk it into the stock in the slow cooker before adding the other ingredients. (If you don't have a microwave, simply melt the butter in a small saucepan, stir in the flour, let it bubble, then proceed.) This soup is best prepared on the high setting for two reasons: First, when cooked on low, the wild rice becomes too soft before the mushrooms are tender. Second, the roux doesn't thicken as effectively on low. If you need a longer cook time, omit the rice, put the soup on low for 8 hours, and turn the heat up to high before serving. Cook the rice separately according to package directions, then stir it in before serving. Find a pressure cooker version of this recipe here.
Provided by Sarah DiGregorio
Categories dinner, soups and stews, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Put the butter in a microwave-safe container (a liquid measuring cup works well) and microwave until the butter is completely melted, 30 seconds to 1 minute. With a fork, whisk the flour into the butter to make a smooth mixture the texture of cake batter, then microwave until the roux is steaming hot and bubbling slightly around the edges, about 30 seconds.
- Scrape the roux into a 6- to 8-quart slow cooker and whisk in the stock and wine. Stir in the mushrooms, wild rice, celery, onion, carrot, chopped garlic, thyme and garlic powder. Season with 1 teaspoon salt and several generous grinds of black pepper. Cook on high until most of the rice grains are just slightly split open and the vegetables are tender, about 4 hours. (The soup can hold for 1 to 2 hours on the warm setting, but eventually the wild rice will overcook.)
- Turn the heat to warm. Put the sour cream in a small bowl and slowly whisk in a few spoonfuls of the hot soup until smooth, then stir the mixture into the soup. (This prevents the sour cream from separating.) If you'd like the soup to be thinner, whisk in warm broth or water to the desired consistency. Taste the soup and add more salt and pepper to taste.
- Divide the soup among bowls and top with chopped scallions or chives and dill. Reheat any leftovers on low until warm. (Boiling can cause the sour cream to break.)
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