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Wednesday, February 22, 2017

Wild Rice and Mushroom Consomme

Prep - 15 mins
Cook - 50 mins
Makes about 12 1/2 c or 12 first course servings

3/4 c wild rice
1/2 oz dried porcini mushrooms (about 1/2 c)
2 Tbsp butter
1 lg shallot (2 oz), finely chopped (about 1/4 c)
6 oz oyster mushrooms, trimmed and torn lengthwise into thin strips
6 oz shiitake mushrooms, stems removed and caps thinly sliced
1/2 c Madeira wine
1 carton (32 oz) chicken broth or 4 c homemade chicken broth
1/2 tsp salt

In 2-qt saucepan, heat rice and 3 c water to boiling over high heat. Reduce heat to low and simmer; covered, until rise is tender and most of water has been absorbed, about 45 mins. Drain.

Meanwhile, in sm bowl, pour 2 cups boiling water over porcini mushrooms; let stand at least 20 minutes. With slotted spoon, remove porcini. Rinse to remove any grit, then chop. Strain mushroom liquid through sieve lined with paper towels; reserve.

In 6-qt saucepot, melt butter over med heat. Add shallot and cook until soft, 3-4 mins. Add oyster and shiitake mushrooms; cover and cook, stirring occasionally, until mushrooms are tender and very lightly browned, 4-5 mins.

Add Madeira and heat to boiling over high heat; boil 1 min. Stir in broth, salt, reserved porcini mushrooms and mushroom soaking liquid and 3 c water. Reduce heat to low; cover and simmer 5 mins. Add rice; heat through.


This is from the Good Housekeeping Soups and Stews website...

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