Serendipity Ranch

Kitchen Korner

From the Kitchen of Jill Montrose

Serves: 6

1 ounce dried mushrooms

3 cups of water

1 teaspoon of thyme

1 large onion or leek, chopped

1 teaspoon of oregano

2 garlic cloves, minced

1/2 cup wild rice or barley (Hint: can use 1/4 cup of each)

2 carrots, sliced or chopped

1 teaspoon of salt

1 large celery rib, chopped

1/4 cup sherry or red wine

12 ounces mixed wild mushrooms, sliced

6 - 9 cups of chicken broth

1 - 2 teaspoons of olive oil

1. In a small saucepan, bring 3 cups of water and dried mushrooms to boil. Remove and let stand 15 minutes.
2. In large heavy soup pot, cook onion, garlic, celery and carrots for three minutes. Use pan spray, if needed. Add fresh mushrooms and herbs. Cook 6 to 8 minutes. Add remaining ingredients, except dried mushrooms.
3. Line fine mesh sieve with paper towel. Strain dried mushroom water into soup pot. Rinse dried mushrooms under running water to remove any grit. Chop and add to soup. Discard filter.
4. Cook until wild rice/barley is tender
5. Enjoy!