Mushroom And Wild Rice Soup

• 1/2 teaspoon coarse salt plus more for seasoning
• 1/2 cup wild rice
• 3 teaspoon olive oil
• 1 1/4 lbs assorted mushrooms, crimini , chanterelle, shittake stems removed and sliced into bite size pieces
• Freshly ground pepper
• 1 tablespoon unsalted butter
• 3 leeks, quartered lengthwise and thinly sliced
• 1 tablespoon of Porcini powder
• 1/2 cup sherry or Madeira
• 3 tablespoons soy sauce
• 6 cups chicken stock
• 2 tablespoon of Heavy Cream
• 1 tablespoon fresh flat leaf parsley

1. 1. In a small saucepan, bring ONE CUP of water to a boil. Add 1/2 teaspoon of salt and wild rice. Cover: reduce heat to medium-low. Cook until tender, 45-50 minutes. Drain, set aside.
2. 2. In a large saucepan heat half the oil over medium high heat. Add half the mushrooms, season with salt and pepper. Cook, stirring until browned and tender about 7 minutes: transfer to a bowl. Repeat with remaining oil and mushrooms.
3. 3. Reduce heat to medium-low. Melt butter, add leeks. Cook, stirring occasionally until softened about 5 minutes. Sir in mushroom powder: cook one minute. Add sherry and soy sauce and cook one minute more.
4. 4. Add stock to pot. Bring to a boil over medium -high heat. Add mushrooms and return to a boil. Reduce heat to medium: cook 20 minutes. Stir in wild rice, cream, parsley. Season with salt and pepper.

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

Taken from www.epicurious.com/recipes/member/views/mushroom-and-wild-rice-soup-51579031 (may not work)