Steps to Prepare Favorite Mushroom with Wild Rice Soup

Hello everybody, it’s John, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, mushroom with wild rice soup. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Mushroom with Wild Rice Soup is one of the most well liked of recent trending meals on earth. It is appreciated by millions every day. It is simple, it is fast, it tastes delicious. Mushroom with Wild Rice Soup is something that I have loved my entire life. They are nice and they look fantastic.

To get started with this recipe, we must prepare a few ingredients. You can have mushroom with wild rice soup using 22 ingredients and 18 steps. Here is how you cook it.

The ingredients needed to make Mushroom with Wild Rice Soup:

1. Get 4 cups water
2. Make ready 1 tsp salt
3. Make ready 1/4 tsp baking soda
4. Prepare 1 tsp thyme
5. Take 1 bay leaf
6. Take 1 clove garlic, smashed
7. Get 1 cup wild rice
8. Get 4 Tbsp fat or oil
9. Prepare 1 onion, diced
10. Get 1 lb cremini mushrooms, rinsed and sliced
11. Get 4 cloves garlic, minced
12. Make ready 1 Tbsp tomato paste
13. Prepare 1 tsp salt
14. Get 1/2 oz dried shiitake or porcini (about 1/2 loosely pack cup)
15. Make ready 1 Tbsp paprika
16. Get 3/4 cup sherry or brandy
17. Get 4 cups chicken stock
18. Take 1 Tbsp soy sauce
19. Take 1/4 cup corn starch
20. Make ready 1/2 cup cream
21. Take 2 green onions, slices
22. Get 1 tsp lemon zest (optional)

Instructions to make Mushroom with Wild Rice Soup:

1. In the pressure cooker combine the water, salt, baking soda, thyme, bay and garlic and bring to a boil.
2. Add the rice.
3. Pressure cook at high pressure for 30 min.
4. Heat the fat in a heavy pot over high heat. Add the diced onion.
5. Begin roughly dicing the mushrooms and add to the pot as you cut them. They will release their liquid as they cook.
6. Weigh your dried mushrooms out if you have a scale.
7. Grind the dried mushrooms in a spice grinder
8. Continue cooking the mushrooms on high heat until the majority of liquid is reduced (10-15 min). Add the garlic and tomato paste.
9. Continue cooking until a light fond begins to develop on the bottom of the pan (4-5 min).
10. Add the dried mushroom powder, and paprika to further dehydrate the mixture.
11. Reduce heat to medium and continue cooking until a dark fond develops (2-3 min).
12. Deglaze the pan with the sherry.
13. Add the stock and the soy sauce to the pot.
14. By this time the rice should be finishing. Instant pressure release the rice.
15. Drain the rice reserving the liquid. Set the rice aside and add enough water to the strained liquid to make 3 cups. Add the liquid to the soup.
16. Bring the soup to a low boil and cook 20 min uncovered.
17. Mix the starch with 1/4 cup of water. Add it to the soup and simmer 2 min until thickened.
18. Season/taste for salt and pepper. You might be surprised how much salt this soup can take. Add the cream and rice and heat through. Add the green onion, and lemon zest and serve.

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