“MMmm that smells so good”, “It’s Five Mushroom and Wild Rice Soup, do you want some too?”
OK, so sometimes it is four mushroom and wild rice soup, on occasion six mushroom and wild rice soup, I use whatever mushrooms, four, five or six kinds that are lowest in price of the fresh mushrooms at the market on any given day.
Two cups or more of each of your mushrooms, washed, dried and sliced about one eight inch or one quarter centimeter thick. I take more of the lower priced fungi and a few less of the more expensive ones.
A small yellow onion finely minced.
A stalk of celery, finely minced.
A cup of dried wild rice.
A quarter cup of pearl barley.
A half cup of fresh parsley, chopped.
Sea salt and fresh ground pepper to taste.
A bay leaf.
A sprig of thyme, left whole.
Butter for frying.
Filtered water to rinse the frying pan.
Optionals two bullion cubes; either chicken, beef or vegetarian.
Optional, serve with a sprinkle of Parmesan cheese and/or a loaf of crusty French bread.
Using your largest, heaviest frying pan, first heat the pan well, than add just enough butter to coat the bottom of the pan when it is melted. Fry the mushrooms about a cup at a time, do not stir them until they have started to brown against the buttered pan. Than stir, just once to turn them and let them brown again. After each batch of mushrooms is finished browning, rinse the frying pan into a large stockpot putting the mushrooms into the pot also. Re heat the pan, re butter and fry the next cup of mushrooms rinsing the pan after each batch you fry. When all the mushrooms are fried and the pan is rinsed into the stock pot, add the wild rice, bay leaf, onions, celery, herbs and barley. Put your bullion cubes into the stock pot. Add salt and pepper, this can be adjusted to taste when the soup is finished cooking.
Cover the rice and mushrooms with water about an inch above the mushrooms highest point and allow the pot to simmer gently. When the wild rice has fully bloomed (opened from it’s dark brown seed case) it should take about an hour to an hour and a half, the soup is finished simmering. Add salt and pepper to taste.
A fresh loaf of crusty bread as a good accompaniment to this soup. It will make a lovely guest worthy lunch, it even pleases most dieters. A sprinkle of Parmesan cheese pushes this dish over the top.
- Soups, Stews and Chili Recipes – Allrecipes.com
- Winter Soup and Stew Recipes and Ideas : Food Network