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In a small bowl, pour the warm water over the dried mushrooms, weighting them down so that the mushrooms are completely submerged; soak for 30 minutes. cut off and discard the tough stems. Squeeze excess liquid from the mushrooms back into the soaking liquid, then strain the liquid through a dampened coffee filter to get rid of any fine grit. Slice the mushrooms and set them aside along with the liquid. Wipe the cultivated mushrooms with dampened paper towels, t rim off the stems and slice the mushrooms thickly. Set aside. In a 7-qt. Dutch oven, melt the butter and saut=82 the shallots over medium heat, stirring frequently, for 2 minutes. Add both kinds of mushrooms and saut=82, stirring, for about 5 minutes. Add the cooked rice along with the reserved mushroom liquid and the chicken stock. Bring to a boil, lower the heat, season with salt and pepper to taste and stir in the tomato paste. Cover and simmer for 30 minutes. Pur=82e in batches in a blender or food processor; the soup should not be too smooth. Return soup to the same pot, stir in the cream and reheat on low heat. Stir in the Tabasco sauce and the wine; adjust seasoning. SErve hot, topped with a few snipped chives, if desired. The Versatile Grain and the Elegant Bean by Sheryl and Mel London ISBN 0-671-76106-4 pg 263 Posted to MM-Recipes Digest V3 #196 Date: Mon, 15 Jul 1996 13:24:34 -0500 From: email@example.com (S.Pickell)
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