Tuesday, March 15, 2011

Creamy Wild Rice and Mushroom Soup...

Creamy Wild Rice and Mushroom Soup

This is a great springtime dinner...it goes together very quickly and is so warm and creamy....perfect to make after working in the outdoors all day....

Creamy Wild Rice and Mushroom Soup
1 cup of cooked wild rice
2 cups of sliced mushrooms
3 cloves of garlic.minced
1 bunch of green onion, slice the bulb section, saving the sliced tops for garnish
1/4 cup of butter
2 cups chicken stock
1 cup half and half
2 tablespoons cornstarch
salt and pepper to taste
Saute  onion, and minced garlic in butter..for approximately 1 minute then add mushrooms...saute for 3-4 minutes on medium heat, then add the rice, and chicken stock, (reserving 1/2 cup of the chicken stock...add the cornstarch to the reserved stock)...cook until boiling and then add the half and half....slowly add  reserved cornstarch mixture, while it is boiling and stirring until it is thickened...it turns very velvety...add salt and pepper and ladle into bowls...garnish as you like with chopped green onion tops, grated carrot or chopped bacon.....

get all your ingredients ready to go....this would be great with leeks instead of the scallions....

saute the mushrooms and onion and garlic in butter....

mix the cornstarch in the reserved chicken stock..

cook the mushrooms well...it is great if it has little brown bits....add the rice and then add the chicken stock and half and half...bring back to a boil..cook for a few minutes so it reduces just slightly..

then as it is simmering add the cornstarch slurry...and serve...

You have just made the creamiest handmade cream of mushroom soup money can buy!

Cheers to Happy  !!

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