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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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try to find chervil for garnish Ingredients:
1/2 ounce dried porcini mushrooms |
2 cups boiling water |
2 tsp olive oil |
1 large yellow onion, sliced thinly |
4 cloves of garlic, minced |
2 tbs fresh thyme |
1 tsp salt |
1/4 tsp black pepper |
8 ounces cremini mushrooms, sliced thinly |
1 1/2 cups wild rice |
4 cups water or vegetable broth |
1 carrot |
Directions:
1. place porcinis in bowl and cover with 2 cups boiling water, cover and set aside
2. preheat stock pot over med-high, add oil and sautee onions for 3 minutes. Add garlic , thyme, salt and pepper. Cook for ten minutes until browned, stirring frequently.
3. add sliced creminis and saute for 3 minutes. In the meantime remove procinis with tongs, slice thinlynd add to stockpot with broth. Let mixture cook a few more minutes.
4. Add the wild rice and vegetable stock. Cover and bring to a boil, lower heat and simmer 45 minutes.
5. When rice is tender, grate in the carrot, turn off heat and let sit 10 minutes. If too thick, add a cup or so of broth or water. Serve garnished with chervil.
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