Paul Prudhomme's Shiitake Mushroom and Wild Rice Soup скачать в хорошем качестве

Paul Prudhomme's Shiitake Mushroom and Wild Rice Soup

Enjoy the Great Lakes Gold with this legendary Shiitake Mushroom and Wild Rice Soup recipe from Chef Paul Prudhomme's 1991 cookbook, Seasoned America. While the wild rice traveled to California the secret lies in the masterful spice blend. In this episode you'll see how this ancient grain and Japanese mushroom are transformed from forest staples to a gourmet masterpiece. Mushroom and Wild Rice Soup Makes 5-6 Main Course Servings Seasoning Mix 2 tsp Salt 1 tsp Paprika ¾ tsp Onion Powder ¾ tsp Garlic Powder ½ tsp White Pepper ½ tsp Dried or Ground Savory ½ tsp Dried Basil ¼ tsp Black Pepper Ingredients 4 tbls butter 2 cups chopped onions – one onion 1 cup chopped celery – 3 large ribs 2 bay leaves 5 ounces uncooked wild rice – Don’t be confused by wild rice blends. (Wild Rice costs about twice the amount of a blend. To stay within a budget, you can use a blend.) 8 ounces fresh Bella Mushrooms or what you can get at your store. Remove stems and cut into ¼ inch slices. 1 tsp minced fresh garlic 8 cups chicken stock, NOT broth 6 large fresh Shiitake Mushrooms, stems removed and tops cut into ¼ inch slices Combine the seasoning mix and set to side. Melt butter in heavy 3 ½ or 4 quart pot over high heat. When the butter sizzles, add the onions and celery, bay leaves and 1 tablespoon of the seasoning mix and cook, stirring occasionally, 10 minutes. Stir in wild rice and Bella Mushrooms and cook 2 minutes. Add Remaining Seasoning Mix, garlic, and 6 cups of the stock. Stir and bring to a boil. Reduce the heat to low, cover and simmer for 18 minutes. Add shiitake mushrooms, cover and cook 3 minutes. Turn the heat up and stir in the remaining 2 cups of stock. Bring to boil, cover and reduce heat to low, and simmer 45 minutes. Note: Wild rice takes about 45 minutes to cook. The rice will actually burst and you’ll see the rice look white and black.