Mushroom and Wild Rice Soup

• 1 ounce dried porcini mushrooms
• 1/2 teaspoon coarse salt, plus more for seasoning
• 1/2 cup wild rice
• 1 tablespoon olive oil
• 1 1/4 pounds assorted mushrooms, such as button, cremini, shiitake (stems removed), and chanterelle, sliced into bite-size pieces
• Freshly ground pepper
• 1 tablespoon unsalted butter
• 3 leeks (white and pale-green parts only), quartered lengthwise and thinly sliced
• 1/2 cup sherry or Madeira
• 3 tablespoons soy sauce
• 6 cups homemade or low-sodium store-bought chicken stock
• 2 tablespoons heavy cream
• 1 tablespoon finely chopped fresh flat-leaf parsley

1. In a spice mill or coffee grinder, pulse the porcini to a fine powder.
2. Set aside.
3. In a small saucepan, bring 1 cup water to a boil.
4. Add the salt and wild rice.
5. Cover; reduce heat to medium-low.
6. Cook until tender, 45 to 50 minutes.
7. Drain; set aside.
8. In a large saucepan, heat half the oil over medium-high heat.
9. Add half the mushrooms; season with salt and pepper.
10. Cook until browned and tender, about 7 minutes; transfer to a bowl.
11. Repeat with the remaining oil and mushrooms.
12. Reduce heat to medium-low.
13. Melt the butter; add the leeks.
14. Cook, stirring, until softened, about 5 minutes.
15. Stir in the mushroom powder; cook 1 minute.
16. Add the sherry and soy sauce; cook 1 minute more.
17. Add the stock to the pot; bring to a boil over medium-high heat.
18. Add the mushrooms; return to a boil.
19. Reduce heat to medium; cook 20 minutes.
20. Stir in the wild rice, cream, and parsley; adjust seasoning, and serve.

porcini mushrooms, coarse salt, wild rice, olive oil, mushrooms, freshly ground pepper, unsalted butter, leeks, sherry, soy sauce, chicken, heavy cream, parsley

Taken from www.epicurious.com/recipes/food/views/mushroom-and-wild-rice-soup-392330 (may not work)