4 Ounces Shiitake Mushrooms — Chopped
1 Pound Mushroom — Chopped
4 Tablespoons Butter
3 Large Shallot — Chopped
1 Small Carrot — Chopped
1 Stalk Celery — Chopped
2 Medium Potato — Chopped
1 Teaspoon Thyme
1/2 Teaspoon Marjoram
2 Cups Wild Rice — Cooked
4 Cups Chicken Stock
Salt And Pepper — To Taste
1 Can Tomato Paste
1/2 Teaspoon Hot Sauce
3 Tablespoons Madeira
Chives — Snipped
Directions
Saute shallots in butter for 2 minutes. Add carrots, celery, potatoes, thyme and marjoram. Saute for 5 minutes. Add all mushrooms and saute for 5 minutes. Add rice and stock. Bring to a boil and simmer for 30 minutes. Puree soup if desired. Add hot sauce and madeira. Bring to a serving temperature and serve sprinkled with chives.
Serves 4
Subject: Wild And Tame Mushroom Soup (Minnesota) 
