Wild Rice & Mushroom Soup

Wild Rice & Mushroom Soup

Thick, rich, hearty, earthy and comforting - this soup is uniquely different and perfect for the mushroom lover in your house.

Ingredients

·         1 cup wild rice

·         1 teaspoon salt

·         1 clove garlic, peeled

·         1 large sprig of fresh thyme

·         6 cups water

·         1 ounce dried porcini mushrooms

·         5 tablespoons unsalted butter, room temperature, divided

·         2 tablespoons olive oil

·         12 ounces Cremini mushrooms, chopped, tough stems removed

·         1 small leek, halved, rinsed with the white and light green parts thinly sliced

·         1 clove garlic, minced

·         1 teaspoon tomato paste

·         2 tablespoons all-purpose flour

·         4 cups low-sodium vegetable broth

·         1 cup dry white wine

·         3 tablespoons chopped parsley

·         1 teaspoon fresh ground black pepper

·         1/4 teaspoon fine sea salt

·         1/2 cup heavy cream

·         1 tablespoon soy sauce

Instructions

1.     Put the salt, thyme, whole garlic clove and 6 cups cold water in a medium heavy bottom saucepan. Bring to a boil and add the wild rice. Lower the heat but maintain a steady boil. Cover and cook until the rice is tender, about 40-45 minutes. Remove the thyme stems and garlic clove and discard. Drain the rice and set aside.

2.     Place the porcini in a 2-cup measure. Pour 1 1/2 cups boiling water over the mushrooms and set aside until soft, about 15 minutes.

3.     ……………………………

4.     …………………………………….

Full instructions:Click here

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