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Mixed Mushroom Soup With Wild Rice & Madeira

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      Title: MIXED MUSHROOM SOUP WITH WILD RICE & MADEIRA
 Categories: Soups, Mine, Mixes
      Yield: 8 Servings
 
  1 1/2 c  Warm water
      1 oz Dried shiitake mushrooms
      1 lb Mushrooms
      4 tb Butter
    1/3 c  Shallots, coarsely chopped
      1 sm Carrot, diced
      1 lg Celery stalk, diced
    1/4 lb Potatoes
           -peeled and diced
    3/4 ts Dried thyme
    1/2 ts Dried marjoram
      2 c  Cooked wild rice
      4 c  Chicken stock
           Salt and pepper to taste
      1 tb Tomato paste
      1 c  Light cream
           Few drops Tabasco sauce
      3 tb Madeira wine
           Snipped chives (opt)
 
  In a small bowl, pour the warm water over the dried mushrooms,
  weighting them down so that the mushrooms are completely submerged;
  soak for 30 minutes. cut off and discard the tough stems. Squeeze
  excess liquid from the mushrooms back into the soaking liquid, then
  strain the liquid through a dampened coffee filter to get rid of any
  fine grit. Slice the mushrooms and set them aside along with the
  liquid.
  
  Wipe the cultivated mushrooms with dampened paper towels, t rim off
  the stems and slice the mushrooms thickly. Set aside.
  
  In a 7-qt. Dutch oven, melt the butter and saut‚ the shallots over
  medium heat, stirring frequently, for 2 minutes. Add both kinds of
  mushrooms and saut‚, stirring, for about 5 minutes. Add the cooked
  rice along with the reserved mushroom liquid and the chicken stock.
  Bring to a boil, lower the heat, season with salt and pepper to taste
  and stir in the tomato paste. Cover and simmer for 30 minutes.
  
  Pur‚e in batches in a blender or food processor; the soup should not
  be too smooth. Return soup to the same pot, stir in the cream and
  reheat on low heat. Stir in the Tabasco sauce and the wine; adjust
  seasoning. SErve hot, topped with a few snipped chives, if desired.
  
                            The Versatile Grain
                                  and the
                               Elegant Bean
                         by Sheryl and Mel London
                            ISBN 0-671-76106-4
                                  pg 263
 
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