Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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