Wild Rice And Mushroom Soup - cooking recipe

Ingredients

1 (14 1/2 oz.) can chicken broth
1/2 c. wild rice
1 oz. dried shiitake mushrooms
1 1/2 c. hot water
2 Tbsp. butter
1 onion, chopped
2 garlic cloves, chopped
1/4 tsp. dried rosemary, crumbled
1/4 tsp. dried thyme, crumbled
1 (8 oz.) Russet potato, peeled and diced
2 c. beef stock or canned beef broth
3/4 c. milk
2 Tbsp. Madeira

Preparation

Combine chicken broth and rice in small saucepan.
Cover and simmer over medium low heat until rice is tender and liquid is absorbed, about 50 minutes.
Meanwhile, soak mushrooms in 1 1/2 cups hot water until soft, about 20 minutes.
Drain mushrooms, reserving soaking liquid.
Cut off mushroom stems and discard. Thinly slice mushrooms.
Melt 1 tablespoon butter in heavy, large saucepan over medium high heat.
Add mushrooms; saute until tender and golden brown, about 5 minutes.
Transfer to small bowl.
Melt remaining 2 tablespoons butter in same pan.
Add onion, garlic, rosemary and thyme; saute until onion is very tender, about 10 minutes.
Mix in potato, beef stock and reserved mushroom soaking liquid.
Cover and simmer until potato is very tender, about 15 minutes.
Transfer soup to blender in batches; puree until smooth. Return to saucepan.
Stir in wild rice, mushrooms, 3/4 cup milk and Madeira.
Cover; simmer for 15 minutes to blend flavors. Season with salt and pepper.
Thin with additional milk, if desired.