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Soup, Wild Rice And Mushroom

Source of Recipe

Linda K Leone


List of Ingredients

3 ounces wild rice, (1 1/2 C cooked)
1/3 C dried porcini mushrooms
1/3 C dried woodear mushrooms
1 1/2 C cooked turkey, cubed in bite size pieces
1/3 C red onion, diced
1/3 C chopped celery
2 T chopped parsley
Salt
pepper
4 C turkey stock


Recipe

Cook the wild rice in 4 C water: bring to a boil, cover, reduce heat and cook 25-30 minutes, or until it reaches desired texture. Drain and reserve liquid.
Meanwhile soak the mushrooms in hot water to cover about 10 minutes. Drain and reserve liquid. Chop the mushrooms into bite size pieces.
Heat the stock. Saute the onion and celery lightly. Place in a pan with the turkey, rice, mushrooms, and parsley. Cook just long enough for mushrooms to be of right texture. Season with salt and pepper to taste. If necessary, add the liquid from the mushrooms to keep ingredients covered with stock. (save any left for another soup or a sauce. Freezes well)
Note sometimes I also add chantrelle mushrooms, chopped and sauteed.