Rice and Mushroom Soup Recipe
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This delicious, chunky soup benefits from using several kinds of mushrooms, especially wild ones - but use whatever is available.
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1 ounce dried morels or other wild mushrooms
8 ounces fresh button mushrooms
2 tablespoons olive oil
1 stalk celery
2 cups chicken or vegetable stock. If using a 14 or 15 oz. can, add enough water to make 2 cups
1/3 cup uncooked rice, preferably long grain, white or brown
1/4 cup sherry
salt and pepper
:3 or 4 quart saucepan, preferably with a heavy bottom
Cover dried morels with 1 cup hot water. Set aside.
Clean button mushrooms: wipe or brush away any stray bits, rinse if necessary. Remove and dice stems. Cut caps in thick slices.
Dice carrots, celery and onion.
Heat oil in heavy saucepan. Add carrots, onion, celery and mushroom stems. Cook 10 minutes over medium-low heat, stirring occasionally. Add stock and sliced mushroom caps.
Drain soaked morels, reserving the soaking water. Strain the soaking water through a coffee filter or piece of cheesecloth to remove any grit. Add strained water and soaked morels to pan. ( The soaking water is loaded with flavor)
Add rice and sherry. Simmer for 30 minutes (45 if using brown rice) or until rice is tender. Taste for seasoning, add salt and pepper as needed.
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