California Farm Wild Rice Mushroom Soup Recipe by Hobby Horseman
Cooking Instructions 3 hours 1 Rinse wild rice in sieve under cold water, drain. Bring to boil in cup of water in cast iron sauce pan, turn down to simmer, lid on, simmer till water has evaporated, about 45 minutes. 2 Cover 1 cup dried shiitake mushrooms, 1 ounce, with 2 cups boiling water, soak 45 minutes, makes 2 cups of mushrooms, cut in pieces. In cast iron skillet, melt Tbs ghee or butter, carmelize chopped shallot and cut up mushrooms, 30 minutes. 3 Boil left over mushroom water to make chicken broth with a chicken bouillion cube, add to mushrooms in skillet. Douse with one cup of coconut cream or daily cream. Once cooled, turn to smooth puree in food processor. 4 Pour creamed mushrooms into cast iron dutch oven, add steamed rice, add second cup of cream, simmer 2 hours with lid on. Add corn starch dissolved in cold water, bring to boil. Serve with fresh green onion garnish. 1 Rinse wild rice in sieve under cold water, drain. Bring to boil in cup of water in cast iron sauce pan, turn down to simmer, lid on, simmer till water has evaporated, about 45 minutes. 1 Rinse wild rice in sieve under cold water, drain. Bring to boil in cup of water in cast iron sauce pan, turn down to simmer, lid on, simmer till water has evaporated, about 45 minutes. 2 Cover 1 cup dried shiitake mushrooms, 1 ounce, with 2 cups boiling water, soak 45 minutes, makes 2 cups of mushrooms, cut in pieces. In cast iron skillet, melt Tbs ghee or butter, carmelize chopped shallot and cut up mushrooms, 30 minutes. 2 Cover 1 cup dried shiitake mushrooms, 1 ounce, with 2 cups boiling water, soak 45 minutes, makes 2 cups of mushrooms, cut in pieces. In cast iron skillet, melt Tbs ghee or butter, carmelize chopped shallot and cut up mushrooms, 30 minutes. 3 Boil left over mushroom water to make chicken broth with a chicken bouillion cube, add to mushrooms in skillet. Douse with one cup of coconut cream or daily cream. Once cooled, turn to smooth puree in food processor. 3 Boil left over mushroom water to make chicken broth with a chicken bouillion cube, add to mushrooms in skillet. Douse with one cup of coconut cream or daily cream. Once cooled, turn to smooth puree in food processor. 4 Pour creamed mushrooms into cast iron dutch oven, add steamed rice, add second cup of cream, simmer 2 hours with lid on. Add corn starch dissolved in cold water, bring to boil. Serve with fresh green onion garnish. 4 Pour creamed mushrooms into cast iron dutch oven, add steamed rice, add second cup of cream, simmer 2 hours with lid on. Add corn starch dissolved in cold water, bring to boil. Serve with fresh green onion garnish. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Crispy Waffle Hashbrowns Spaghetti bacon chili California Farm Wild Rice Breakfast Pancakes Basil minced pork stirfry California Farm Wild Rice Pilaf Crispy Waffle Hashbrowns Spaghetti bacon chili California Farm Wild Rice Breakfast Pancakes Basil minced pork stirfry California Farm Wild Rice Pilaf Israeli salad Quick & Easy Canned Sardines Rice Bowl Pickled Ginger ‘Gari’ Fried Chicken made with ‘Kara-age-Ko’ (Seasoned Flour) Chana Daal Paratha Moong Daal Chat / Salad Beetroot salad Sautéed Zucchini Kesar pista peda Basil minced pork stirfry Israeli salad Quick & Easy Canned Sardines Rice Bowl Pickled Ginger ‘Gari’ Fried Chicken made with ‘Kara-age-Ko’ (Seasoned Flour) Chana Daal Paratha Moong Daal Chat / Salad Beetroot salad Sautéed Zucchini Kesar pista peda Basil minced pork stirfry