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Course: appetizer beverage breakfast condiment dessert entree lunch sauce side dish snack soup
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Cooked by: Chef / Last Modified: 3/24/2004 / Course: soup / Number of Servings: 8 |
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Ingredients: 869/10000 Ounce(s) salt 1/2 Cup(s) wild rice 3 Tablespoon(s) olive oil 1 1/4 Pound(s) assorted mushrooms; in bite size pcs 1 freshly ground black pepper 1/16 Cup(s) butter 3 leeks; thinly sliced 1 Tablespoon(s) porcini powder; from recipe 24 Teaspoon(s) sherry 3 Tablespoon(s) soy sauce 6 Cup(s) chicken stock 1/8 Cup(s) heavy cream 1 Tablespoon(s) parsley; chopped |
Directions: In a small saucepan, bring 1 cup water to a boil. Add salt and wild rice.
Cover; reduce heat to medium low. Cook until tender, 45-50 minutes.
Drain; set aside.
In a large saucepan, heat half the oil over medium high heat. Add half the
mushrooms, season with salt and pepper.
Cook until browned and tender, about 7 minutes; transfer to a bowl. Repeat
with remaining oil and mushrooms.
Reduce heat to medium low. Melt butter; add leeks. Cook, stirrin
g, until
softened, about 5 minutes. Stir in mushroom powder; cook 1 minute. Add
sherry and soy sace; cook 1 minute more.
Add stock to pot; bring to a boil over medium high heat. Add mushrooms;
return to a boil. Reduce heat to medium; cook 20 minutes. Stir in wild
rice, cream, and parsley; adjust seasoning , and serve.
Porcini Dust:
1 oz dried porcini mushroooms
In a spice mill or coffee grinder, pulse porcini to a fine powder. Store
in an airtight container at room temperature.
Contributor: Martha Stewart Living
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