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US Regional   -   Wild And Tame Mushroom Soup (Minnesota)   adapted from Versatile Grain and Elegant Bean

Description
Ingredients
  • 4 Ounces Shiitake Mushrooms -- Chopped
  • 1 Pound Mushroom -- Chopped
  • 4 Tablespoons Butter
  • 3 Large Shallot -- Chopped
  • 1 Small Carrot -- Chopped
  • 1 Stalk Celery -- Chopped
  • 2 Medium Potato -- Chopped
  • 1 Teaspoon Thyme
  • 1/2 Teaspoon Marjoram
  • 2 Cups Wild Rice -- Cooked
  • 4 Cups Chicken Stock
  • Salt And Pepper -- To Taste
  • 1 Can Tomato Paste
  • 1/2 Teaspoon Hot Sauce
  • 3 Tablespoons Madeira
  • Chives -- Snipped
Directions Saute shallots in butter for 2 minutes. Add carrots, celery, potatoes, thyme and marjoram. Saute for 5 minutes. Add all mushrooms and saute for 5 minutes. Add rice and stock. Bring to a boil and simmer for 30 minutes. Puree soup if desired. Add hot sauce and madeira. Bring to a serving temperature and serve sprinkled with chives.
Serves 4
Time to Make 0:00



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