Tagged mushroom

Chicken Soup with Mushrooms & Rice

Chicken Soup with Mushrooms & Rice

I recently discovered Reynolds Slow Cooker Liners, which make cleaning up after using our slow cooker 100% easier, so as a follow-up to the chili I made recently, I decided to make a few quarts of chicken soup. I started with a recipe from Epicurious for Chicken Rice Soup, and added a few extra ingredients. What I ended up with was something like this:

  • 1 large onion, coarsely chopped
  • 3 large celery ribs, cut into 1/4-inch-thick slices
  • 3 medium carrots, cut into 1/4-inch-thick slices
  • 1 (3 1/2- to 4-pound) chicken
  • 2 cups long-grain brown rice
  • 1/3 cup packed fresh fresh cilantro leaves
  • 3 quarts water
  • Freshly ground black pepper
  • Fresh 8oz shiitake, portabella, and oyster mushroom mix from Hannaford

Preparation was not complicated. Everything except the cilantro gets chopped up and thrown in the slow cooker, then add enough water to cover the other ingredients. I put the slow cooker on high for 4 hours, and added the cilantro about 2 1/2 hours in. It’s worth noting the original recipe called for 3 teaspoons of salt, but I don’t see that being necessary. And if it’s not salty enough, people can always add their own.

Chicken Soup with Mushrooms & Rice

Vegetarian porcini mushroom fettucine

Last week, my wife mentioned that we haven’t tried any sort of pasta since I began my Epicurious.com-based cooking experiment. I added a couple of noodle recipes into the queue, and tonight made the Fettucine with Porcini Mushroom recipe.

It’s a nice and simple recipe with just a few ingredients, and it’s quite easy to prepare. I had a bit of trouble finding the shallots at my local Hannaford, but they were worth the hunt. They give the sauce a real ‘French onion soup’ kind of taste that makes salt unnecessary. The porcini mushrooms were definitely not cheap ($5.99 for a 1 oz package), but the flavor is excellent.

One thing about the recipe that was surprising is how important a nice, sharp Parmesan is to making the dish work. I used a shredded Italian cheese blend, but the mozzarella and other cheeses reduced the bite that it was clear the Parmesan was supposed to provide. It left the dish a little more bland than I would have liked, but with a good aged Parmesan, this would be absolutely delicious.