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Exotic Mushroom Soup

Source of Recipe


Unknown






List of Ingredients



• 4 ounces each: oyster, shiitake, and cremini mushrooms, sliced
  
• 1-3/4 stick butter, divided
  
• 1 small onion, chopped
  
• 2 ribs celery, finely chopped
  
• 1 tsp finely chopped garlic
  
• 1/4 cup plus 1 Tbsp uncooked wild rice
  
• 1 cup sherry
  
• 2 quarts chicken stock
  
• 2 ounces brandy
  
• 3 cups heavy cream
  
• 1/4 cup plus 1 Tbsp cornstarch dissolved in water
  
• Salt and white pepper to taste
  






Instructions



1. Melt 3/4 stick of butter and saute onion, celery, garlic, and raw rice until onion is transparent. Stir in sherry and reduce for a few minutes; stir in chicken stock and bring to a boil. Reduce heat and simmer, uncovered, for 30 to 40 minutes -- until rice is done but still firm.
   
   
2. In a separate pan, saute mushrooms in 1 stick of butter; deglaze pan with brandy. Stir into rice mixture and add heavy cream. Bring almost to a boil; stir in cornstarch mixture. Reduce heat, and continue stirring until cornstarch is blended with the other ingredients.
   
   
3. Add salt and white pepper to taste; simmer for 5 to 7 minutes. Serve immediately; good with a mixed green salad and French bread.
   
   Makes 12 servings.