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Wild Rice-Mushroom Soup
Feb. 15th, 2021 11:23 amTonight I made Wild Rice-Mushroom Soup from the Better Homes and Gardens New Cookbook.
( recipe )
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.
( recipe )
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.
