Wild Rice Barley Corn And Mushroom Soup Recipes

WILD RICE AND BARLEY SOUP MIX

Steps:

• In a small bowl, combine the first five ingredients. In a pint-size jar with a tight-fitting lid, layer the barley, vegetable flakes, brown sugar mixture, bouillon granules, rice and onion, packing each layer tightly (do not mix). Cover and store in a cool, dry place for up to 4 months. Yield: 1 batch. , To prepare soup: Pour mix into a large saucepan. Add water and bring to a boil. Reduce heat; cover and simmer for 1 hour or until rice is tender. Sprinkle with bacon bits if desired.

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.

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.

WILD RICE AND MUSHROOM SOUP

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.

SLOW COOKER MUSHROOM AND WILD RICE SOUP

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.)

PRESSURE COOKER MUSHROOM AND WILD RICE SOUP

Steps:

• Turn on the sauté setting on a 6- to 8-quart electric pressure cooker. Melt the butter, then add the onion. Cook, stirring occasionally, until translucent, about 5 minutes.
• Add the mushrooms and 1 teaspoon salt, and cook, stirring occasionally, until the mushrooms have released their liquid and shrunk a bit, about 8 minutes. Add the celery, carrot, chopped garlic, thyme, garlic powder and several generous grinds of black pepper. Stir to combine. Add the flour and stir until the vegetables are evenly coated and no white spots remain.
• Pour in the stock and wine, and turn off the heat. Scrape the bottom of the pot very well to incorporate flour and any browned bits that are stuck to the bottom. (This will add flavor and also prevent a burn warning later.) Stir in the wild rice.
• Cook on high pressure for 10 to 12 minutes. Turn off the heat and let the pressure reduce naturally for 10 minutes, then release the remaining pressure manually.
• Stir the soup and check the texture of the wild rice; if it needs a bit more time repeat the pressure cooking process for a cook time of 2 minutes and rapidly release the pressure. Check the texture of the soup; if you'd like it to be thicker, turn on the sauté function and let the soup simmer to reduce to desired consistency. Turn off the heat.
• Put the sour cream in a small bowl and slowly whisk in a few spoonfuls of warm soup until smooth, then stir the mixture into the soup. (This prevents the sour cream from separating.) Taste the soup and add salt and pepper to taste.
• Serve the soup in bowls topped with chopped scallions or chives and dill. Reheat any leftovers on low until warm. (Boiling can cause the sour cream to break.)

WILD RICE, MUSHROOM & BARLEY SOUP

Steps:

• Heat oil in large saucepan. Add mushrooms, onion, bell pepper and garlic. Cook stirring 8 - 10 minutes over medium heat. Add water or broth, barley, wild rice, mustard and seasonings. Bring to a simmer. Cook uncovered for 50 minutes before serving. Ladle into bowls, serve with warm dark bread or fesh bagels.