Subj : Crockpot N.Y. Times - 24
To   : All
From : Dave Drum
Date : Fri Mar 29 2024 16:09:17

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Slow Cooker Mushroom & Wild Rice Soup
 Categories: Mushrooms, Wine, Vegetables, Rice, Herbs
      Yield: 7 servings
 
      4 tb Unsalted butter
    1/4 c  A-P flour
      5 c  Stock; more as needed
    1/4 c  Dry white wine
      2 lb Mixed mushrooms; tough stems
           - removed, chopped in 1/2"
           - to 1" pieces
      1 c  Wild rice (abt 6 oz)
      2    Celery ribs; fine chopped
      1 sm Yellow or red onion; grated
           - or minced
      1 lg Carrot; peeled, fine
           - chopped
      6 cl Garlic; smashed, chopped
      3    Sprigs fresh thyme
           +=OR=+
      1 ts Dried thyme
      1 ts Garlic powder
           Salt & black pepper
    1/2 c  Sour cream
           Chopped scallions or chives
           - fresh dill; for topping
 
  Put the butter in a microwave-safe container (a liquid
  measuring cup works well) and microwave until the butter
  is completely melted, 30 seconds to 1 minute. With a
  fork, whisk the flour into the butter to make a smooth
  mixture the texture of cake batter, then microwave until
  the roux is steaming hot and bubbling slightly around
  the edges, about 30 seconds.
  
  Scrape the roux into a 6 to 8 quart slow cooker and
  whisk in the stock and wine. Stir in the mushrooms, wild
  rice, celery, onion, carrot, chopped garlic, thyme and
  garlic powder. Season with 1 teaspoon salt and several
  generous grinds of black pepper. Cook on high until most
  of the rice grains are just slightly split open and the
  vegetables are tender, about 4 hours. (The soup can hold
  for 1 to 2 hours on the warm setting, but eventually the
  wild rice will overcook.)
  
  Turn the heat to warm. Put the sour cream in a small
  bowl and slowly whisk in a few spoonfuls of the hot soup
  until smooth, then stir the mixture into the soup. (This
  prevents the sour cream from separating.) If you’d like
  the soup to be thinner, whisk in warm broth or water to
  the desired consistency. Taste the soup and add more
  salt and pepper to taste.
  
  Divide the soup among bowls and top with chopped
  scallions or chives and dill. Reheat any leftovers on
  low until warm. (Boiling can cause the sour cream to
  break.)
  
  By: Sarah DiGregorio
  
  Yield: 6 to 8 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... The iced Israeli melon was sweet, tender and cold like the blond waitress.
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