Cooking with Jardin-Exotic Creamy Mushroom Soup
Ingredients: Multimedia
1 pound sliced mushrooms 1 cup of pre-cooked wild rice (Turkey Sausage with Fennel and Italian Spices) fully cooked & diced 1/2 cup olive or grapeseed oil 1 cup shallots or red onion diced 32 oz chicken broth 2 tbsp. corn starch 1 cup heavy cream 1 tsp. Herbs de Provence Sea salt & black pepper to taste 2 tbsp. pili pili relish
Saute mushrooms in large pot with oil until tender. Add sausage, rice and onions and cook to light tenderness. Place 2 tbsp of cornstarch in cool chicken stock and dissolve completely. Pour cornstarch into pot with mushrooms. Stir on medium heat, as broth begins to thicken add cream, spices and afjust seasoning to your tastes. Simmer until hot all the way through and serve. |
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February 8, 2012
- Coos Bay / North Bend, Oregon
