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Title: Wild Rice and Mushroom Bisque
Categories: Amerind Rice Mushroom Soup
Yield: 1 Servings
| 3/8 | c | (85 gr.) wild rice |
| 6 | oz | (177 gr.) Fresh sliced |
| Mushrooms or | ||
| 2 | oz | (56 gr.) Dried wild |
| Mushrooms | ||
| 1 | sm | Bay leaf |
| 1/2 | c | Finely slice onion |
| 1 | tb | Butter or olive oil |
| 6 | c | Chicken stock |
| 1/2 | c | Whipping cream |
| 1 | Garlic clove chopped fine |
Soak dried mushrooms overnight in water and rinse out. Pat dry and slice. If you use wild mushrooms you will get a richer flavour.
Preparation: rinse rice in cold water, drain and soak in cold water for several hours or until the rice is soft. Drain rice. Heat the butter in a skillet on medium heat. Add onion, garlic, mushrooms and drained rice. Saute for 5 - 8 minutes until transparent. Add chicken stock, bay leaf and simmer gently for 30 minutes. When the rice starts breaking out of its shell this indicates the rice is cooked. Cool for 15 minutes, remove bay leaf.
Put in blender and mix until a fine texture is reached. Do not overfill your blender. Return the mixture to the pot and carefully bring to a boil. Add seasoning and simmer for another 5 minutes. Add more chicken stock or 2% milk if consistency is too thick.
Before serving add liquid whipping cream to refine the texture and taste. Serve with croutons, slice mushrooms, whole cranberries or chopped parsley. Serves 6 people.
This bisque has been enjoyed by delegates attending First Nations Conferences events at the Calgary Convention Centre since 1994.
AboriganalTourism - Native Cuisine
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