recipelink.com Chat Room Recipe Swap – 2000-12-12
From: Kelly~WA

Wild Rice and Mushroom Soup

1/2 cup dried mushrooms, such as porcini
4 cups chicken or beef stock
1 1/2 cups fresh mushrooms -- sliced
1/2 large onion -- chopped
1/3 cup wild rice -- rinsed
salt and freshly ground pepper -- to taste
sour cream
chopped parsley, for garnish -- (optional)

1. Cover dried mushrooms with hot tap water and soak for about 15 minutes
while preparing other ingredients.

2. In a large saucepan combine stock, sliced fresh mushrooms, onion, and
wild rice. Bring to a boil. Reduce heat and simmer, uncovered.

3. Meanwhile, remove dried mushrooms from soaking liquid, reserving liquid.
Add mushrooms to soup. Strain soaking liquid through cheesecloth and add to
saucepan. Continue cooking until wild rice is tender, 35 to 45 minutes
total cooking time. Season to taste with salt and pepper.

4. Ladle soup into individual bowls. Add a spoonful of sour cream to each
and sprinkle with parsley, if desired.

Microwave Version:

1. Complete step 1 as directed above.

2. In a 2-quart casserole combine stock, sliced fresh mushrooms, onion, and
wild rice. Cover. Microwave on 100% power until broth boils, 5 to 6 minutes.

3. Simmer on 30% power 35 to 45 minutes. Continue with steps 3 and 4.

* Timesaver Tip: Recipe can be made up to 1 day in advance and reheated.