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Mushroom with Wild Rice Soup
Mushroom with Wild Rice Soup

Before you jump to Mushroom with Wild Rice Soup recipe, you may want to read this short interesting healthy tips about Here Are A Few Basic Reasons Why Consuming Apples Is Good.

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While everybody knows that taking in plenty of fruits and vegetables is a great way to make sure your body gets all the nutrition it needs, how come apples pushed so much? The first thing you should know is that apples possess more vitamins and minerals when compared with various other fruits.. Apples have, manganese, phosphorus and calcium and all tend to be great for your health, but there will also be many more healthy minerals in apples. Needless to say vitamins are also very important for your health and wellbeing and you will find vitamin B1, niacin, vitamin B6 and many more that promote well being.

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We hope you got insight from reading it, now let’s go back to mushroom with wild rice soup recipe. To make mushroom with wild rice soup you need 22 ingredients and 18 steps. Here is how you do that.

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