• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Mixed Mushroom Soup with Wild Rice and Madeira

  • Recipe Submitted by on

Category: Soups

 Ingredients List

  • 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=82 the shallots over medium
heat, stirring frequently, for 2 minutes. Add both kinds of mushrooms and
saut=82, 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=82e 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.

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