Mushroom soup is an elegant opening act

Recipe Finder

January 03, 1996|By Ellen Hawks | Ellen Hawks,SUN STAFF

If you're tired of the usual, you may want to try this soup and cake for a change.

Melinda L. Day of Owensboro, Ky., wrote that she very much wanted a recipe for a mushroom and wild-rice soup similar to the one she had last year in Chicago at the Moonraker, "a small, quaint restaurant, and it was absolutely great."

Her response came from Linda E. Loney of Walla Walla, Wash., who found her recipe in the Spokesman Review of Spokane, Wash., which called for shiitake mushrooms. "We have found it equally delectable when made with the plain fresh white mushrooms from the grocery store," she wrote.

Loney's wild rice and mushroom soup

1/3 cup wild rice

2 cups cold water

1 tablespoon butter

1/2 cup carrots, sliced in thin julienne slices

1 shallot, minced

1 1/2 cups shiitake mushrooms, coarsely chopped

1 tablespoon flour

2 cups hot chicken broth

salt to taste

1/8 teaspoon freshly ground black pepper

dash ground allspice

1 tablespoon dry sherry

Place wild rice in colander and rinse under cold water. Place in small pan with 2 cups cold water and bring to a boil. Cover and simmer until rice is almost tender, 25 to 30 minutes. Meanwhile melt butter in medium pan and add carrots, shallot and mushrooms. Saute 5 minutes, and stir in flour. Cook over medium heat, stirring constantly while mixture forms a paste. Stir in hot broth, and stir constantly until mixture is slightly thickened, about 2 minutes.

Stir in partially cooked wild rice (there should be about 1 cup). Season to taste with salt, pepper and allspice. Reduce heat to low, cover and simmer 10 minutes. Stir in sherry and serve.

"This is really gourmet and really good," adds Ms. Loney.

Yeast cake

Mary Davidson of Winlock, Wash., requested a chocolate cake recipe using yeast. She wrote, "I had one all through World War II days and soon after. Now, for years I've searched for this recipe."

Dorothy A. Mann of Redmond, Ore., sent this recipe, which, she writes, "was published in the Coos Bay Times in the late 1940s or early '50s. It is delicious and easy to make."

Mann's chocolate yeast cake

2 cups sugar

1 cup butter

1 teaspoon vanilla

1 cup warm milk

3 eggs

3 squares (3 ounces) chocolate, melted

2 1/2 cups flour

1/2 teaspoon salt

1 yeast cake in 1/4 cup warm water

1 cup nuts, chopped

1 teaspoon baking soda in 4 teaspoons hot water

Cream together sugar, butter and vanilla. Add beaten eggs and melted chocolate. Add dry ingredients alternating with milk. Add yeast and nuts. Cover and store in refrigerator for at least six hours or overnight. Just before baking, add soda with hot water. Pour into 3 (9-inch) layer pans greased on bottom only. Batter should be fairly thin. Bake at 350 degrees for 25 to 35 minutes or until top springs back when touched lightly in center.

Recipe requests

* Maryann Weatherbee of Baltimore wants a recipe "I got out of a magazine several years ago . . . which calls for a box cake to which you add sour cream and undissolved Jell-O and more."

* Ruth Schultz of Baltimore is looking for a "good rum sauce to put over baked apples. Thank you for your help."

* Lisa Vervier of Bel Air wants a recipe similar to the saffron

mashed potatoes served at a Towson restaurant.

Chef Gilles Syglowski, with the help of chefs and students at the Baltimore International Culinary College, tested these recipes.

If you are looking for a recipe or can answer a request for a long-gone recipe, maybe we can help. Write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278.

If you send in more than one recipe, put each on a separate sheet of paper with your name, address and phone number. Please note the number of servings which each recipe makes. We will test the first 12 recipes sent to us.

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