posted by Susan T 12-08-99 6:40 PM
from Ausgust Home's Cuisine magazine, premier issue, page 24.
Mushroom soup
(serves 8)
4 Tbsp. unsalted butter
6 cups mushrooms, coarsely chopped (equal parts shiitake, crimini and button)
1 cup leeks, chopped (white part only)
1 cup kale, chopped
2 cups wild rice, cooked
1 tsp. fresh garlic, minced
4 Tbsn. all-purpose flour
2 cups low sodium chicken broth
2 cups half-and-half
2 Tbsp. fresh chives, chopped
2 Tbsp. fresh parsley, chopped
salt amd pepper to taste
Saute the mushrooms, leeks and kale in 4 Tbsp. butter (5 minutes). Add garlic and wild rice. Saute until you start to smell the garlic cooking.
Add the flour, thoroughly stirring it into the mushroom mixture. The mixture will become thick and lumpy. Don't be alarmed. Just keep stirring and cooking to remove the starchy taste from the flour. This will take about 3 minutes.
Slowly add the chicken stock and half-and-half. Use a whip to blend the liquids and ensure a smooth, creamy texture. When the soup is smooth and hot, add the chives and parsley. Season with salt and pepper to taste.
For an even richer soup, stir in 1 Tbsp. of butter.