Wild rice and mushroom soup americas test kitchen

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For a rich, earthy, nutty-tasting wild rice and mushroom soup, we had to figure out how to make its signature ingredients do more than just add bulk. We kept the focus on the wild rice and mushrooms by selecting ingredients that amplified the nutty, earthy, umami-rich flavor profile we were after. Simmering the wild rice with baking soda decreased the cook time and brought out more robust flavor. We used the excess simmering liquid as a bouillon, infusing the entire soup with wild rice…

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Soup Season is my favorite season, and THIS one tops them all. Creamy Mushroom Wild Rice Soup has all the good stuff - wild rice, plenty of veggies, and a creamy roux to bring it all together.

<p>Most versions have so much dairy that they could be cream of anything. We wanted the trademark silkiness of a bisque without drowning out the earthy mushrooms.</p> Cream Of Anything, Mushroom Bisque, Donut Toppings, Crab Bisque, Cookie Toppings, America's Test Kitchen Recipes, Roasted Mushrooms, Cooks Illustrated, America's Test Kitchen

Most versions have so much dairy that they could be cream of anything. We wanted the trademark silkiness of a bisque without drowning out the earthy mushrooms. Too often the abundance of dairy that gives a mushroom bisque its trademark richness obscures the flavor of the mushrooms. We wanted a silky texture, but we wanted deep, earthy flavor, too. To achieve these goals, we used three kinds of mushrooms—white, cremini, and shiitake. Because mushrooms will exude moisture even without being…

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