Last week, our advertising department included its annual “Taste of the Season” cookbook in Wednesday’s issue of the paper. A lot of readers assume that because it’s full of recipes, it came from me.
I actually have nothing to do with it, but I often end up fielding calls from readers who have questions about recipes. (For example, on Page 8G, the recipe for Apple Nut Bundt Cake omits 3 cups of all-purpose flour from the list of ingredients.)
As I was perusing the cookbook last week, I noticed a lot of familiar recipes, like sausage balls, Mexican cornbread, hash brown potato casserole, and red velvet cake.
Recipes like these often appear in community and church cookbooks, largely because they’re so good. That’s the thing about some recipes: They just need repeating for those who missed them the first time.
Here’s a recipe that came from Katherine Hardin of Starkville, who was featured as a Cook of the Week last December. I made this recipe once in January and again this past Saturday night. If you like mushrooms, this recipe will not disappoint.
I served it with an autumn salad of fresh greens, a diced green apple, crumbled bacon, sliced purple onion rings, cran-raisins, toasted pecans and Feta cheese, and some focaccia bread.
Creamy Wild Rice-and-Mushroom Soup
1 ounce dried mushrooms
6 cups chicken broth, divided
3 tablespoons extra-virgin olive oil
6 carrots, coarsely chopped
1 onion, coarsely chopped
2 tablespoons fresh sage, chopped
Salt and pepper to taste
1 box Uncle Ben’s long grain and wild rice mix
8 ounces white mushrooms, sliced
2 skinless, boneless chicken breast halves
1⁄2 cup heavy cream
Using a food processor, soak the dried mushrooms in 1 cup chicken broth for 10 minutes. Process until coarsely chopped.
In a large pot, heat the olive oil over medium high heat. Add the carrots, onion, and sage. Cook, stirring, until crisp tender, about 5 minutes. Add the rehydrated mushroom mixture and cook, stirring, for 1 minute. Season with salt and pepper.
Stir in the remaining 5 cups broth, the rice mix and the sliced mushrooms and bring to a boil. Add the chicken breast, lower the heat and simmer, stirring occasionally, until the rice is tender and the chicken breast is cooked through, about 25 minutes. Transfer the chicken to a plate and chop or shred; return to the pot. Stir in the heavy cream; season again with salt and pepper and simmer for about 5 minutes.
Makes 8 servings.
Ginna Parsons is the Daily Journal’s food/home/garden editor.
Ginna Parsons/NEMS Daily Journal