Ingredients

soup:

Serves 4 to 6

2 tablespoons butter

¾ cup finely diced onions

¾ cup sliced leeks, washed

¾ cup scrubbed and sliced carrots

¾ cup peeled and diced parsnips\1 teaspoon minced garlic

1 pound cleaned and sliced mushrooms

1 ½ teaspoons kosher salt

¼ teaspoon freshly ground black pepper

2 teaspoons finely chopped fresh sage leaves

¼ cup dry Madeira

1/3 cup wild rice

¼ cup pearl barley

5 cups Vegetable Stock

1 scallion. Thinly sliced

muffins: serves 20 Vidalia Onion, minced fine 1 cup Unsalted butter, melted 1/2 cup Eggs, large 2 ea Sugar 1/3 cup Kosher salt 1 1/2 tsp Baking powder 1 1/2 tsp Peacans, chopped & toasted 1 1/2 cups Flour, all-purpose 1 1/2 cups Preheat oven to 425 degr

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Preparation

Soup:

  1. Melt the butter over medium heat in a 3-quart saucepan, Saute′ the onions, leeks, carrots, parsnips and garlic until softened, about 3 minutes. Add the mushrooms, salt, pepper and sage. Cook until the mushrooms have softened.
  2. Add the Medeira and reduce by half over high heat. Stir in the rice, barley and vegetable stock. Bring to a boil, reduce the heat and simmer, covered for 50 minutes, or until rice is tender. Serve garnished with sliced scallions.

Note: to store strain broth from solids

Muffins:

Preheat oven to 425 degrees

  1. Beat together the butter, egg sugar and add the onions.
  2. Stir in the dry ingredients (flour,salt & baking powder), including the peacans.
  3. Fill the muffin tins until almost full. Bake until muffins are puffed and well-browned about 12 - 15 min.