Chicken Soup with Forest Mushrooms

a guest Dec 28th, 2015 62 Never
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  1. <strong>Chicken Soup with Forest Mushrooms</strong>
  3. (from "Dairy Hollow House Soup & Bread Cookbook"
  4. by Crescent Dragonwagon)
  6. 4 cups Chicken Stock or Vegetable Stock
  8. 1 ounce dried porcini mushrooms
  10. 1/4 to 1/2 pound fresh shiitake mushrooms, tough stems removed, caps and tender parts of stems diced, 1 1/2 ounces dried
  12. 2 cups dry white wine
  14. 3/4 cup wild rice, rinsed
  16. 2 tablespoons butter
  18. 2 tablespoons mild vegetable oil, such as corn or peanut
  20. 1 large onion, diced
  22. 1/4 pound domestic white mushrooms, coarsely diced
  24. 1/4 pound any other exotic seasonal edible mushrooms, such as morels, tree ears, or oyster mushrooms, cleaned, tough stems removed, caps sliced
  26. 1/4 cup unbleached all-purpose flour
  28. 1 cup heavy (whipping) cream (or evaporated skim milk, if you must save calories and fat grams, and/or watch cholesterol)
  30. 1/4 teaspoon dried thyme
  32. Several gratings of fresh nutmeg
  34. Salt and lots of freshly ground white pepper
  36. 2 tablespoons dry sherry or brandy
  38. 1 teaspoon, approximately, Garlic Oil (optional)
  40. Minced fresh parsley or sprigs of fresh thyme, for garnish
  41. ___________
  43. 1. In a soup pot, bring the chicken stock to a boil.
  45. 2. In a small bowl, put the dried porcini and the dried shiitakes, if using. Pour 1 cup of the boiling chicken stock over them to cover, weighing the mushrooms down with a plate so they remain submerged.
  47. 3. Add the white wine to the stock remaining in the pot and bring to a boil. Stir in the wild rice. Turn down the heat to medium-low and simmer, covered, until the rice is tender and split open, 45 minutes to 1 hour.
  49. 4. Meanwhile, in an 8- or 9-inch skillet, heat the butter and oil over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add the fresh mushrooms of all types, including the fresh shiitakes, if using, and sauté, stirring often, until the mushrooms soften, are fragrant, and on the edge of browning, 5 to 10 minutes. Sprinkle the flour over the sauté mixture, and gradually add the cream, stirring and cooking until the flour is smoothed in, the cream thickens, and all delicious mushroom and onion bits are scraped up. Season with the thyme, nutmeg, and salt and pepper. When the wild rice is done, add this mushroom-cream mixture to the barely simmering stock.
  51. 5. Remove the reconstituted mushrooms from their broth. Wash them very well if they are at all dirty, cut them up fairly fine, and add them to the soup. Strain the mushroom soaking liquid through a paper coffee filter to remove any dirt or grit, and add it to the soup. Add the sherry or brandy. Let the soup simmer over the lowest possible heat about 20 minutes to blend the flavors. Taste, and if it's not quite there, sneak in a little garlic oil. Do not boil; stir often. Taste for seasoning. You got it? Oh! Divine! Garnish with the minced parsley or sprigs of thyme.
  53. <em>Serves 4 to 6 as a starter (smallish portions; this is quite rich)</em>
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