![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
Entry tags:
Wild Rice-Mushroom Soup
Tonight I made Wild Rice-Mushroom Soup from the Better Homes and Gardens New Cookbook.
Ingredients
3 cups chicken broth
1/3 cup uncooked wild rice, rinsed and drained
1/2 cup thinly sliced green onions (4)
1 cuo half-and-half or light cream
2 tablespoons all-purpose flour
1 teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed
1/8 teaspoon black pepper
1 1/2 cups sliced fresh mushrooms
1 tablespoon dry sherry
Directions
1. In a medium saucepan combine broth and wild rice. Bring to boiling; reduce heat. Simmer, covered, for 40 minutes. Stir in green onions; cook for 5 to 10 minutes more or until rive is tender.
2. In a small bowl combine half-and-half, flour, thyme, and pepper; stir into rice mixture along with mushrooms. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in sherry; heat through.
Thoughts and Variations
I thought I had wild rice, or at least brown rice, at home, but I didn't. So I used long grain white rice instead. Because the package directions said to cook the rice for 15 minutes, I simmered it in the broth for 13 minutes, then added the green onions and cooked for an additional 3 minutes (still covered). I didn't have (and couldn't find at the store) thyme, so I used dried oregano instead. I also didn't have sherry, or any acceptable substitutes so I simply left it out.
All in all it came together pretty well. It was warm and creamy and filling, and I think the onions kept it from being *too* heavy. The white rice wasn't mushy, so yay for not overcooking it, but using wild rice might have added a bit more flavour to it. I can think of a few variations to try next time, but I think I would make it again as is, or with the wild rice.
Ingredients
3 cups chicken broth
1/3 cup uncooked wild rice, rinsed and drained
1/2 cup thinly sliced green onions (4)
1 cuo half-and-half or light cream
2 tablespoons all-purpose flour
1 teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed
1/8 teaspoon black pepper
1 1/2 cups sliced fresh mushrooms
1 tablespoon dry sherry
Directions
1. In a medium saucepan combine broth and wild rice. Bring to boiling; reduce heat. Simmer, covered, for 40 minutes. Stir in green onions; cook for 5 to 10 minutes more or until rive is tender.
2. In a small bowl combine half-and-half, flour, thyme, and pepper; stir into rice mixture along with mushrooms. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in sherry; heat through.
Thoughts and Variations
I thought I had wild rice, or at least brown rice, at home, but I didn't. So I used long grain white rice instead. Because the package directions said to cook the rice for 15 minutes, I simmered it in the broth for 13 minutes, then added the green onions and cooked for an additional 3 minutes (still covered). I didn't have (and couldn't find at the store) thyme, so I used dried oregano instead. I also didn't have sherry, or any acceptable substitutes so I simply left it out.
All in all it came together pretty well. It was warm and creamy and filling, and I think the onions kept it from being *too* heavy. The white rice wasn't mushy, so yay for not overcooking it, but using wild rice might have added a bit more flavour to it. I can think of a few variations to try next time, but I think I would make it again as is, or with the wild rice.