Hello! I’ve got a mushroom soup recipe I’ve really been loving lately and I want to enhance it with some more diverse mushrooms than portobello. If you had to pick two other mushrooms for this recipe which would they be?
Ingredients
4 Tablespoons of butter
2 Tablespoons of olive oil
1lb Mushrooms
1 Tablespoon Worchestershire
1 Yellow onion, diced
1 Cup carrots, diced
1 Cup celery, diced
6 Cloves minced garlic
1 Teaspoon of Paprika, dry thyme, dry oregano and sage
½ Teaspoon pepper
¼ Teaspoon red pepper flakes
¼ Cup GF Flour
1 Cup uncooked wild brown rice blend
6 Cups beef broth
2 Cups half and half
1 Tablespoon Balsamic Vinegar
Lemon juice to taste
1lb Italian Sausage
Directions
Brown Italian Sausage, remove from pan
Use butter and sausage grease to cook mushrooms for 10 minutes
Add one tablespoon of Worcestershire and cook for another 8 minutes (18 total minutes for mushrooms), remove from pan
Add 2 tablespoons of butter and 2 tablespoons of olive oil, sautee veggies until they are soft
Once veggies are soft add dried seasoings, pepper and red pepper flakes and the GF flour
Add mushrooms and sausage back in, along with the rice and 6 cups of beef broth. Bring to a boil and then simmer for 45 minutes to 1 hour
Add half and half, balsamic vinegar and splash of lemon juice. Finish seasoing to taste
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