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

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