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L'Etoile's Wild Rice and
Shiitake Mushroom Soup



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L’Etoile’s Wild Rice and
Shiitake Mushroom Soup

Odessa Piper

Great Women Chefs: Marvelous Meals and Innovative Recipes from the Stars of American Cuisine
Great Women Chefs:
Marvelous Meals and Innovative
Recipes from the Stars of American Cuisine
by Julie Stillman, 1996, Turner Publishing, Inc.


Serves 6-8

1 cup uncooked wild rice
4 cups water
1/4 teaspoon salt

Vegetable Stock
2 carrots
2 turnips
2 burdock roots
1 celery root
2 leeks (green part)
1 fennel bulb’s top stem and weed
1 onion
4 cloves garlic, cut in quarters
Handful of parsley stems
4 sprigs fresh thyme
2 crushed bay leaves
2 cups shiitake mushroom stems
2 tablespoons white beans
2 cups dry white wine
6 cracked peppercorns

3-4 cups thinly sliced shiitake
mushroom caps

In a saucepan, bring rice, water, and salt to a boil. Stir, reduce heat to a simmer, cover and cook for 40-45 minutes just until rice kernels puff open. Do not overcook. Drain off the excess liquid to use in the vegetable stock.
Slice first twelve stock ingredients [carrots through mushroom stems] into roughly inch-long pieces. Place in a stockpot, add the broth drained from
the wild rice, white beans and 6 cups of water, or enough to just cover the vegetables. Bring to a boil, cover, reduce heat to low and simmer for 40 minutes. Add wine and peppercorns. Cook for 15 minutes more.
Strain through medium mesh strainer, pushing the softened vegetables
through with the back of the ladle to slightly thicken the broth. Cool and
season with salt to taste.
To serve:
  Heat a thin layer of oil in a large sauté pan over high heat. Cook mushroom slices in a single layer just until the edges turn golden and crispy. Return the sautéed mushrooms to a large saucepan and add 1 cup of broth
and 1/3 cup of wild rice for each portion you are planning to serve. Bring
to a boil and simmer for a full minute. Distribute broth, rice and mushrooms evenly into warmed bowls.

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