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Cooking Ahead Question - Minnesota Wild Rice and Mushroom Soup

vstock | Nov 19, 201407:48 AM

I would appreciate any tips on getting a head start on this dish. I would love to serve Tomsaaristo's recommended soup from the Thanksgiving thread here.
http://chowhound.chow.com/topics/992923

I am wondering, how much I can do ahead, without sacrificing the quality of the final dish. Any tips?

The steps are (paraphrased):
1. Grind dried mushrooms
2. Cook rice in seasoned water; drain saving the rice and cooking liquid
3. Cook vegetables in fat, deglaze pan and then add ground mushrooms, reserved cooking liquid and cook for 20 min till vegetables are tender
4. Whisk cornstarch slurry and cook to thickened (2 min). Remove from heat; add cooked rice and final ingredients. Cover and stand 20 min.

If it were a 'normal' meal, this could easily be done in its entirety, but for Thanksgiving with 'extra' help and bodies in the kitchen, it would really help me to be able to do Steps 1-3 on Wednesday morning and then gentle warm the soup back up on Thursday and do step 4, but I don't want to compromise the dish. I don't want to find myself with mushy rice or something that has absorbed too much liquid that it is gummy.

Or would you make the whole soup and gently warm it up on Thursday?

I am hopeful that some more experienced CH can give their opinions.
TIA!

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