Wild And Tame Mushroom Soup With Wild Rice And Madeira Recipes

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WILD MUSHROOM SOUP



Wild Mushroom Soup image

It's hard to believe, but this rich soup hasn't a drop of butter or cream. It came to us from Jeremy Bearman, the chef at Rouge Tomate, a Michelin-starred restaurant in New York known for its healthy and sustainable menu options.

Provided by Jeff Gordinier

Categories     weekday, soups and stews, appetizer

Time 1h15m

Yield 4 to 5 quarts, or 12 servings

Number Of Ingredients 10

1/2 cup olive oil
2 pounds white button mushrooms, quartered
2 pounds mixed wild mushrooms (hen of the woods, oyster, etc.), coarsely chopped
2 cups diced yellow onion
1 cup sliced leeks (white part only)
1/4 cup sliced garlic (about 6 cloves)
1/2 cup Madeira
3 teaspoons fine sea salt
3 1/2 quarts unsalted wild mushroom stock (see recipe), or as needed
2 cups whole milk

Steps:

  • In a large stockpot over high heat, heat oil until shimmering. Add mushrooms and cook, stirring frequently, until they are tender and release their liquid. Continue to cook until water evaporates and the mushrooms begin to color, another 20 to 30 minutes.
  • When mushrooms start to become golden brown, reduce heat to low and add onion, leeks and garlic. Season with 2 teaspoons of the salt and sweat until onions and leeks start to become translucent, about 10 minutes.
  • Add the Madeira and stir with a wooden spoon, scraping the bottom of the pan. Reduce until the pan is almost dry. Add mushroom stock and simmer until all vegetables are soft and tender, 20 to 30 minutes. Remove from heat and add milk.
  • Purée the soup using an immersion blender, or allow the soup to cool until no longer steaming and transfer to blender to purée. Pass through a fine mesh strainer into a heatproof bowl and season with remaining teaspoon of salt or to taste. If desired, thin the soup with additional mushroom stock. Serve hot.

Nutrition Facts : @context http, Calories 275, UnsaturatedFat 10 grams, Carbohydrate 24 grams, Fat 14 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 1013 milligrams, Sugar 11 grams

MUSHROOM AND WILD RICE SOUP



Mushroom and Wild Rice Soup image

Categories     Sauce     Mushroom     Rice     Low Sodium     Wild Rice     Boil

Yield serves 8 to 10

Number Of Ingredients 13

1 ounce dried porcini mushrooms
1/2 teaspoon coarse salt, plus more for seasoning
1/2 cup wild rice
1 tablespoon olive oil
1 1/4 pounds assorted mushrooms, such as button, cremini, shiitake (stems removed), and chanterelle, sliced into bite-size pieces
Freshly ground pepper
1 tablespoon unsalted butter
3 leeks (white and pale-green parts only), quartered lengthwise and thinly sliced
1/2 cup sherry or Madeira
3 tablespoons soy sauce
6 cups homemade or low-sodium store-bought chicken stock
2 tablespoons heavy cream
1 tablespoon finely chopped fresh flat-leaf parsley

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



Wild Rice and Mushroom Soup image

Frequently requested at family get-togethers, this rich and hearty soup is ready in a flash. Cooking for a vegetarian? Swap in vegetable stock for the beef broth. -Danielle Noble, Ft. Thomas, Kentucky

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 8 servings (2 quarts).

Number Of Ingredients 6

1 pound baby portobello mushrooms, chopped
2 tablespoons olive oil
2 packages (6 ounces each) long grain and wild rice mix
1 carton (32 ounces) reduced-sodium beef broth
1/2 cup water
2 cups heavy whipping cream

Steps:

  • In a Dutch oven, saute mushrooms in oil until tender. Add the rice, contents of seasoning packets, broth and water. Bring to a boil. Reduce heat; cover and simmer for 25 minutes. Add cream and heat through.

Nutrition Facts : Calories 399 calories, Fat 26g fat (14g saturated fat), Cholesterol 84mg cholesterol, Sodium 803mg sodium, Carbohydrate 35g carbohydrate (2g sugars, Fiber 1g fiber), Protein 8g protein.

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