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Ingredients: 29 Ounce(s) Chicken broth 1/2 Cup(s) Wild rice 1 Ounce(s) Dried shiitake mushrooms 1 1/2 Cup(s) Hot water 2 Tablespoon(s) Butter 1 Onion, chopped 2 Garlic cloves, chopped 1/4 Teaspoon(s) Dried rosemary, crumbled 1/4 Teaspoon(s) Dried thyme, crumbled 1 Russet potato, peeled, diced 2 Cup(s) Beef stock 3/4 Cup(s) Milk 2 Tablespoon(s) Madeira Directions: Combine chicken broth and rice in small saucepan. Cover and simmer over medium-low heat until rice is tender and liquid is absorbed, about 50 minutes. Meanwhile, soak mushrooms in 1 1/2 cups hot water until soft, about 20 minutes. Drain mushrooms, reserving soaking liquid. Cut off mushroom stems and discard. Thinly slice mushrooms. Melt 1 tablespoon butter in heavy large saucepan over medium-high heat. Add mushrooms and saute until tender and golden brown, about 5 minutes. Transfer to small bowl. Melt remaining 1 tablespoon butter in same pan. Add onion, garlic, rosemary and thyme and saute until onion is very tender, about 10 minutes. Mix in potato, beef stock and reserved mushroom soaking liquid. Cover and simmer until potato is very tender, about 15 minutes. Transfer soup to blender in batches and puree until smooth. Return to saucepan. Stir in wild rice, mushrooms, 3/4 cup milk and Madeira. Cover and simmer 15 minutes to blend flavors. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Return soup to simmer.) Thin with additional milk if desired. Serves 4.
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After 5 minutes, add the mushrooms & cook for another 2 minutes. Add the barley & water & bring to a boil. Reduce heat, cover & simmer for 1 to 1 1/2 hours. Blend Festival fried rice Cook bacon in large skillet over medium-low heat until crisp. Increase heat to medium. Add onions, mushrooms, pepper, and peas; stir-fry 1 minute. Push vegetables aside; pour egg into skillet and scramble. Add rice and soy sauce; stir until Hot and sour soup Put the mushrooms in a small bowl and cover wit h boiling water. Let stand for 30 minutes to reconstitute. Drain and rinse the wood ears; discard any hard clusters in the centers. Heat the oil in a wok or large pot over medium-high flame. Add the ginger, Gf red beans & rice new orleans style Heat oil over medium heat in a nonstick skillet. Cook garlic, onions, green pepper and celery, stirring often, for about 5 minutes or until onion is translucent. Stir in seasonings, pour in stock. With fork, crush about 1/3 of the beans. 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Add frozen asparagus and chicken broth; cook uncovered 10 minutes over high heat. 3. Transfer mixture to blender and puree. (Or force mixture through a find wire sieve.)