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Mushroom and Wild Rice Soup

American Club Mushroom and Wild Rice Soup


List of Ingredients





3 tablespoons butter
1 medium onion, diced
1 small carrot, diced
2 ribs celery, diced
6 cloves fresh garlic, minced
3/4 cup flour
1 1/2 cups Marsala wine (divided)
1/2 gallon chicken stock (divided), about
1 tablespoon finely chopped fresh thyme
Salt to taste
1/4 teaspoon cayenne pepper
3 cups sliced mushrooms
1 cup cooked wild rice
Crisp leeks (see recipe)



Recipe



In a large soup pot, melt butter. Add onion, carrot, celery and garlic. Saute over high heat until tender, 3 to 5 minutes. Gradually add flour to make a light roux; let cook 5 minutes. Push roux and vegetables to one side of the pan and add 1 cup of the Marsala.

Over medium heat let Marsala reduce to about one-fourth of original volume. This will take about 5 minutes.

Add half of the stock and the thyme. Season with salt. Add cayenne pepper. Bring to a simmer. Reduce until mixture thickens enough to coat the back of a spoon. Strain and discard vegetables.

Add mushrooms, rice and remaining Marsala wine. Return to a slow simmer. Add remaining stock as needed to adjust consistency. Soup should be thick enough to coat the back of a spoon. Adjust seasonings if necessary. Top each serving with a portion of crisp leeks. Makes about a half-gallon of soup, depending on how much stock is used.

Crisp leeks:

1 medium leek
3 cups vegetable oil
1 cup flour
1 tablespoon salt
1 teaspoon black pepper
1/2 teaspoon granulated garlic
1/2 teaspoon onion powder

Clean leek, removing green top and root portion of bottom with a knife. Cut leek into 2- to 3-inch sections. Cut each section in half lengthwise. With flat part of leek facing down, cut leek lengthwise into thin julienne strips. Wash in cold water and shake off excess moisture.

Heat vegetable oil in saucepan to 350 degrees. Combine flour and seasonings until well mixed.

Dredge leeks in flour mixture and shake off excess flour. Fry leeks in hot oil 2 to 4 minutes until crisp.