Tea Room Tales & Tidbits
Table of Contents
Cream of Wild Mushroom Soup
This one is Maggie's favourite! My niece never liked mushrooms until she tried this one!
- 1/4 cup butter
- 1 large cooking onion, chopped
- 2 celery stalks with leaves, chopped
- 4 cups assorted mushrooms, chopped
- 1/2 pound of bacon
- 1-1/4 cup basmati rice
- 1 cup dry beef stock (bullion)
- 1 bag 2% milk
- 1 tsp marjoram
- 1 tsp nutmeg
- 1/2 tsp ground pepper
- 2 tbsp grated parmesan cheese
- 1 tsp paprika
- Place the 4-litre pot on the stove and set at medium heat.
- Add butter, chopped onion, bacon and chopped celery including the leaves. Sauté until onions and celery caramelize.
- Add mushrooms and sauté until soft.
- Fill pot 3/4 full of water.
- Add dry chicken stock, remaining vegetables and rice.
- Bring to boiling point stirring occasionally to prevent sticking.
- Add spices and stir.
- Boil for 20 minutes and then add milk.
- Turn the heat down to minimum, stirring occasionally.
- Double-check spices while stirring and enjoy the aroma of the soup. Add more spice if necessary.
- Whip in a blender until creamy smooth before serving.