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Wild Rice and Mushroom Soup

Prep Time45 minutes
Cook Time1 hour 30 minutes
Course: Dinner, Soup
Cuisine: American
Servings: 8

Ingredients

Wild Rice

  • 4 cups water
  • 1 sprig fresh thyme or ½ tsp dried thyme
  • 1 bay leaf
  • 1 clove garlic peeled and smashed
  • kosher salt and pepper
  • ¼ tsp baking soda
  • 1 cup wild rice

Soup

  • 4 tbsp butter
  • 1 lb cremini (brown) mushrooms (or other fresh mushrooms of similar texture you prefer) chopped medium
  • 1 large onion chopped fine
  • 4 cloves garlic minced
  • 1 tsp tomato paste
  • ¼ oz dried shiitake mushrooms ground to a powder
  • ⅔ cup dry sherry
  • 4 cups chicken stock or vegtable broth
  • 1 tbsp soy sauce
  • ¼ cup corn starch
  • ¼ cup water
  • ½ cup heavy cream
  • ¼ cup chives minced
  • ¼ tsp lemon zest

Instructions

Wild Rice

  • Preheat oven to 375°. Place rack in middle position.
  • Bring 4 cups water, thyme, bay leaf, peeled and smashed garlic, ¾ tsp kosher salt, and baking soda to a boil in a medium saucepan over high heat. Add rice and return to boil. Cover and move pot to preheated oven. Cook for 35-50 minutes until rice is cooked.
  • Strain rice through a strainer placed over a 4 cup measure, capturing rice cooking water. Discard bay leaf, garlic and thyme stem if you used fresh. Set rice aside and add water to measuring cup to total 4 cups; Set aside.

Soup

  • Melt butter in a dutch oven over high heat. Add fresh mushrooms, onion, garlic, tomato past, ¾ tsp kosher salt, and 1 tsp fresh ground black pepper. Cook, stirring occasionally, until veggies are browned and dark fond forms on bottom of pot, approx 15 minutes.
  • Add sherry, scraping up any browned bits and cook until reduced and pot is almost dry, about 2 minutes. Add ground shiitake mushrooms, reserved rice cooking liquid, stock or broth, and soy sauce; bring to a boil. Reduce heat to low and simmer, covered until veggies are tender, about 20 minutes.
  • Add ground shiitake mushrooms, reserved rice cooking liquid, stock or broth, and soy sauce; bring to a boil. Reduce heat to low and simmer, covered until veggies are tender, about 20 minutes.
  • Whisk cornstarch and ¼ cup cool water in a small bowl or measuring cup. Stir into soup thoroughly, return to simmer and cook about 2 minutes until thickened. Remove soup from heat and add cooked rice, chives, cream and lemon zest, stirring well to incorporate. Cover pot and let sit 20 minutes before serving.