Wild Rice and Mushroom Soup

Wild Rice

  • c. water
  • 1 tsp. dried thyme
  • bay leaf
  • garlic clove, peeled
  • ¾ tsp. salt
  • ¼ tsp. baking soda
  • 1 c. (black) wild rice, rinsed
  1. Add thyme, bay leaf and garlic clove to a tea bag. Place into medium saucepan along with water, salt and baking soda. Bring to boil over high heat.
  2. Add rice and return to boil. Cover saucepan, turn heat to low and simmer until rice is tender, 35 to 50 minutes.
  3. Strain rice through fine-mesh strainer set in 4-cup liquid measuring cup; discard herb bag.
  4. Add enough water to reserved cooking liquid to measure 3 cups.

Mushroom Soup

  • tablespoons unsalted butter
  • lb cremini or white mushrooms, trimmed and sliced ¼ inch thick
  • onion, chopped fine
  • 3 garlic cloves, minced
  • tsp tomato paste
  • 2/3 c. dry sherry or dry white wine
  • c. mushroom broth (or chicken broth)
  • tbsp. soy sauce or Maggi
  • 1/4 c. cornstarch
  • 1/2 c. heavy cream
  1. Melt butter in heavy soup pot over high heat. Add  mushrooms, onion, minced garlic, tomato paste, ¾ tsp salt, and 1 tsp pepper. Cook, stirring occasionally, until vegetables are browned and dark fond develops on bottom of pot, 15 minutes.
  2. Add sherry, scraping up any browned bits, and cook until reduced and pot is almost dry, about 2 minutes.
  3. Add reserved rice cooking liquid (3 cups), broth (4 cups), and soy sauce and bring to boil. Reduce heat to low and simmer, covered, until onion and mushrooms are tender, about 20 minutes.
  4. Whisk cornstarch and  ¼ cup water in small bowl. Stir cornstarch slurry into soup, return to simmer, and cook until thickened, about 2 minutes.
  5. Remove pot from heat and stir in cooked rice and heavy cream. Cover and let stand for 20 minutes. Season with salt and pepper to taste, and serve.