Wild Mushroom Soup
- 1 cup water
- 12 teaspoon salt
- 13 cup uncooked wild rice, well rinsed
- 2 tablespoons olive oil
- 3 medium garlic cloves, minced
- 1 medium onion, chopped
- 2 tablespoons chopped fresh thyme or 4 teaspoons dried thyme
- 1 lb mixed mushroom, chopped (such as shiitake, oyster and cremini)
- 6 cups vegetable broth
- 14 teaspoon fresh ground white pepper
- 1 tablespoon dry sherry (optional)
- In medium saucepan, bring 1 cup water and salt to a boil.
- Stir in wild rice and return to a boil.
- Reduce heat to low, cover and simmer until tender, about 55 minutes.
- Drain and set aside.
- Meanwhile, in large saucepan, heat oil over medium-high heat.
- Add garlic, onion and thyme and cook, stirring often, 2 minutes.
- Add mushrooms, reduce heat to medium and cook, stirring occasionally, until onion is tender, about 7 minutes.
- Add broth and bring to a boil.
- Reduce heat to low, cover and simmer 20 minutes.
- Transfer half of soup to blender and blend until almost pureed.
- Return to saucepan and stir in wild rice and pepper.
- Return to a simmer over medium-high heat.
- Cover, reduce heat to low and simmer 10 minutes.
- Adjust seasoning to taste.
- Just before serving, stir in sherry if desired.
water, salt, wild rice, olive oil, garlic, onion, thyme, mixed mushroom, vegetable broth, fresh ground white pepper, sherry
Taken from www.food.com/recipe/wild-mushroom-soup-139675 (may not work)