ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Recipes › Cream of Crimini Wild Rice Soup
New Posts  All Forums:Forum Nav:

Cream of Crimini Wild Rice Soup

post #1 of 3
Thread Starter 

Greetings Yet Again Chef Talk Community,


 I'm posting this recipe here on the forums because this soup happens to be one of my personal creations. Mushroom's remind me of chunky soups, they're a perfect alternative to soy, and wild rice identifies with proud Manitoban Chefs. I've recieved rave reviews from gorgeous gal's saying 'this soup is SO GOOD I think I'm going to faint'. No joke. I uphold the five precepts in Buddhist teaching so I refrain from lying. That's how dead serious I am about this recipe I'm about to share. Here it goes...

 

Sean's Signature Creme of Crimini Wild Rice Soup

 

1. PREPARE ROUX IN MEDIUM STOCK POT. ADD THE FLOUR AFTER HEATING YOUR VEGETABLES.

1 pt Butter, 1 pt Oil and 1 pt Flour

*Combining butter and oil is an amazing culinary technique, not only will you recieve the creamy flavor of butter, the oil will protect the butter with it's high smoke point.

 

2. PREPARE THE PRODUCE. SAUTE' ONION FOR FIVE MINUT. ES ON MED-HIGH. ADD CRIMINI MUSHROOMS FOR ANOTHER FIVE MINUTES UNTIL MOISTURE IS COOKED OUT. AFTER THESE TEN MINUTES ARE UP ADD GARLIC LASTLY BECAUSE IT WILL BURN QUICKLY.

1 x White Onion, Chopped
3 x Cloves Garlic, Minced *The more garlic you can handle the more benefits you will reap!'
1lb Crimini Mushroom's, Sliced *Mushrooms are a proven to be an excellent alternative to salt.

 

3. NOW TOSS IN THE PART FLOUR I MENTIONED IN STEP ONE. COOK OUT THE FLOUR'S PROTIENS UNTIL YOUR KITCHEN SMELLS LIKE PEANUTS...UM, ROSES. STIRRING CONSTANTLY AVOIDING THE POSSIBILITY OF A BURNT ROUX ON THE BOTTOM. SPRINKLE STOCK OVER STOCK POT, ALLOW FOR STOCK TO THICKEN FOR TWO MINUTES. ADD THE REST OF STOCK. ADD MILK, VINEGAR/SHERRY, HERB'S AND SPICES. TURN DOWN TO MED-LOW ALLOW FOR SOUP TO SIMMER, GUARD THAT SOUP SO IT DOESN'T BOIL OVER AND EXCHANGE YOUR WOODEN SPOON FOR A WHISK. USING THIS CULINARY TOOL WILL MAKE THE TEXTURE OF A CREAM SOUP SILKY SMOOTH . REDUCE BY 1/4. INCORPERATE SOUR CREAM INTO THE SOUP. TEST THE SOUP'S THICKNESS BY COATING IT ON THE BACK OF A SPOON. TASTE IF THE FLAVORS ARE TO YOUR LIKING, THE RICE IS COOKED IN ADVANCE, AND THE SOUP IS THICKENED REMOVE FROM HEAT. SERVE WITH THE WILD RICE AND GARNISH WITH PAPRIKA.

 

1/2 Stock (Low Sodium)
1 C Milk
1/2 T Balsamic Vinegar or 1/2 T Sherry

1 t Cayenne Pepper or To Taste (Optional)

3 x Bay Leaves

1 T Thyme
2 x Scallions (Gr. Onion), chopped
2 T Low Fat Sour Cream
Paprika, Garnish

4. OKAY, NOW HERE COMES THE REALLY TRICKY PART, BEWARE WILD RICE SOAKS UP A TONNE OF LIQUID. I, COMING FROM EXPERIENCE, WOULD COOK THIS RICE IN ADVANCE. RINSE RICE TO REMOVE STARCH FROM GRAIN, ALLOW TO WATER TO COME TO A BOIL, AND ADD OIL. ADD RICE, TURN ON LOW, AND ALLOW RICE TO SIMMER FOR HALF AN HOUR.


1/2 C Wild Rice, 2 C Water, 1 T Oil


BON APPETITE'! SERVES: 4

  My personal version for cream of mushroom comes from experience of tasting and knowing what is...well basicially good for you. As Michael Smith once said a recipe on paper doesn't have flavor go with what you think is best. Peace Out.

post #2 of 3

A hint when using wild rice, do not rinse it first, that washes off the nutrients. In soups you can save money and buy the lower grade wild rice with broken pieces instead of the top grade. And but real wild rice and not cultivated!

post #3 of 3
Thread Starter 

Ah lovely advice from a wild rice connisuer! wink.gif I'll keep those tips handy for next time I cook with wild rice.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Recipes
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Recipes › Cream of Crimini Wild Rice Soup