In a large soup / stock pot pour all the boxes of chicken stock and turn in high.
Add the 1 1/2 cups of rice and allow it to cook with the stock.
In a large glass bowl, fill with very hot water and then pour all the dried mushroom packages into that water to rehydrate the mushrooms. Make sure all the mushrooms get water on them and then set this aside. From time to time stir these up so the mushrooms absorb the water evenly.
I am one who washes my mushrooms, sometimes I will towel clean when I am preparing mushrooms for another dish, but for your standard porcini or white mushrooms, a little water does not hurt in this recipe. All you want to do is get off that residual dirt.
Once all the mushrooms are clean, slice all the mushrooms up and start adding them to the stock. Keep pushing the mushrooms down into the stock and stirring them so all of them get into the chicken stock.
When the water comes to a slight boil, pour the potato flakes into the stock. This will give the soup a thicker smoother consistency and taste.
Once the soup starts to thicken, add the salt, pepper , chicken bouillon and sage. Stir and taste. You can salt and pepper to taste, but be careful not to add to much sage, it is a powerful spice that can overwhelm the soup quickly.
Pour the rehydrated mushrooms and juice into the soup and stir in. The juice from rehydrating will add to the mushroom taste.
Turn the temperature down to simmer and keep stirring from time to time. This allows the soup to come together and to thicken even more.
Just before you are ready to serve, pour in the heavy cream and stir it in. Wait about 5 minutes for the cream to incorporate into the stock then serve.
I highly recommend a Beaulieu Vineyard Carneros Chardonnay. This is one of my favorite wines in the whole world. This wine has a very buttery smooth oak flavor that marries perfectly with the earthiness of the mushrooms. Serve lightly chilled, in the 50's is best, but not any colder than that.
A nice loaf of fresh sour dough French bread with sweet cream butter and you have a wonderful meal that is filling and has a bounty of flavors to excite the taste buds.
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|Serving Size: 1 Serving (228g)|
|Recipe Makes: 4|
|Calories from Fat: 126 (27%)|
|Amt Per Serving||% DV|
|Total Fat 14g||19 %|
|Saturated Fat 8g||40 %|
|Monounsaturated Fat 3.9g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 44.9mg||14 %|
|Sodium 148.9mg||5 %|
|Potassium 637.4mg||17 %|
|Total Carbohydrate 71.1g||21 %|
|Dietary Fiber 6.1g||24 %|
|Sugars, other 65g|
|Protein 16.1g||23 %|
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Calories per serving: 459
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