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We hope you got insight from reading it, now let’s go back to mushroom with wild rice soup recipe. You can cook mushroom with wild rice soup using 22 ingredients and 18 steps. Here is how you cook it.
The ingredients needed to prepare Mushroom with Wild Rice Soup:
- Take 4 cups water
- Take 1 tsp salt
- Provide 1/4 tsp baking soda
- Provide 1 tsp thyme
- Prepare 1 bay leaf
- Prepare 1 clove garlic, smashed
- You need 1 cup wild rice
- You need 4 Tbsp fat or oil
- Provide 1 onion, diced
- Take 1 lb cremini mushrooms, rinsed and sliced
- Prepare 4 cloves garlic, minced
- Provide 1 Tbsp tomato paste
- Take 1 tsp salt
- Get 1/2 oz dried shiitake or porcini (about 1/2 loosely pack cup)
- Get 1 Tbsp paprika
- Get 3/4 cup sherry or brandy
- Take 4 cups chicken stock
- Take 1 Tbsp soy sauce
- You need 1/4 cup corn starch
- Use 1/2 cup cream
- Prepare 2 green onions, slices
- You need 1 tsp lemon zest (optional)
Steps to make Mushroom with Wild Rice Soup:
- In the pressure cooker combine the water, salt, baking soda, thyme, bay and garlic and bring to a boil.
- Add the rice.
- Pressure cook at high pressure for 30 min.
- Heat the fat in a heavy pot over high heat. Add the diced onion.
- Begin roughly dicing the mushrooms and add to the pot as you cut them. They will release their liquid as they cook.
- Weigh your dried mushrooms out if you have a scale.
- Grind the dried mushrooms in a spice grinder
- Continue cooking the mushrooms on high heat until the majority of liquid is reduced (10-15 min). Add the garlic and tomato paste.
- Continue cooking until a light fond begins to develop on the bottom of the pan (4-5 min).
- Add the dried mushroom powder, and paprika to further dehydrate the mixture.
- Reduce heat to medium and continue cooking until a dark fond develops (2-3 min).
- Deglaze the pan with the sherry.
- Add the stock and the soy sauce to the pot.
- By this time the rice should be finishing. Instant pressure release the rice.
- Drain the rice reserving the liquid. Set the rice aside and add enough water to the strained liquid to make 3 cups. Add the liquid to the soup.
- Bring the soup to a low boil and cook 20 min uncovered.
- Mix the starch with 1/4 cup of water. Add it to the soup and simmer 2 min until thickened.
- Season/taste for salt and pepper. You might be surprised how much salt this soup can take. Add the cream and rice and heat through. Add the green onion, and lemon zest and serve.
Another thank you to our reader, herewith some tips of preparing food safely.
It’s very important to prepare foods safely to assist stop harmful germs from growing and spreading. It is possible to take some actions to help protect your own family from the spread of harmful germs. Jump to table of contents Wash your hands
Your hands can quickly spread bacteria around the kitchen and onto food. It is important to always wash your hands thoroughly with soap and warm water:
Before beginning to prepare food After touching raw food such as poultry, meat and vegetables After visiting the toilet After touching the bin after touching pets
Do not forget to wash your hands thoroughly as well, because wet palms disperse bacteria more easily. Maintain worktops clean
Before you start preparing food, it is important worktops, kitchen utensils and chopping boards are all clean. If they have been touched by raw meat, poultry, eggs or vegetables you’ll want to wash them thoroughly.
You ought to shift dish cloths and tea towels regularly to prevent any bacteria growing on the substance.
Raw foods like meat, fish and veggies may contain harmful bacteria that can spread very easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods from ready-to-eat meals, like salad, bread and fruit. This is because these kinds of food won’t be cooked before you eat them, so any bacteria that get onto the meals will not be killed.
To help prevent bacteria from spreading:
Don’t let raw food such as fish, poultry or vegetables touch other foods Do not prepare ready-to-eat food using a chopping board or knife that you have used to prepare uncooked meals, unless they’ve been washed thoroughly first
Cover raw fish or meat and shop at the bottom shelf of the fridge, where they can’t touch or drip onto other foods Don’t wash raw meat before cooking Wash, peel or cook veggies unless these are called’ready-to-eat' on the packaging
Check the tag
It is very important to read food labels to be sure everything you are going to use has been stored correctly (based on any storage directions ) and none of the meals is past its’use by' date.
Food that goes away quickly usually has storage directions on the label that state how long you can keep the food and whether it must go from the refrigerator.
This kind of food often has special packaging to help keep it fresh for more. But it will go off immediately as soon as you’ve opened it. By way of instance, you may see’eat in two days of launching' on the label. Use by dates
You should not use any food after the’use by' date, even if the food looks and smells nice, since it may contain dangerous bacteria. Best before dates
The’best before' dates indicated on most foods are more about quality than security. If this date runs out, it doesn’t mean that the food will probably be harmful, but its flavour, colour or texture may begin to deteriorate.
After this date, the caliber of the egg will deteriorate if any salmonella bacteria are found, they could multiply to high levels and could make you ill.
If your plan is to use a egg after its best before date, make sure you only use it in dishes at which it’s going to be fully cooked, so that both yolk and white are solid, such as in a cake or even as a hard-boiled egg.
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