Mushroom and Wild Rice Soup

Source: Martha Stewart Living - September 2003
adapted by

1/2 teaspoon coarse salt, plus more for seasoning
1/2 cup wild rice
3 teaspoons 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 tablespoon Porcini powder
1/2 cup sherry or Madeira
3 tablespoons soy sauce
6 cups chicken stock
2 tablespoons heavy cream
1 tablespoon finely chopped fresh, flat-leaf parsley

In a small saucepan, bring 1 cup water to a boil.  Add salt and wild rice. Cover; reduce heat to medium-low. Cook until tender, 45 to 50 minutes. Drain; set aside.

In a large saucepan, heat half the oil over medium-high heat. Add half the mushrooms; season with salt and pepper.  Cook until browned and tender, about 7 minutes; transfer to a bowl.  Repeat wit remaining oil and mushrooms.

Reduce heat to medium-low. Melt butter; add leeks. Cook, stirring, until softened, about 5 minutes. Stir in mushroom powder; cook 1 minute. Add sherry and soy sauce; cook 1 minute more.

Add stock to pot; bring to a boil over medium-high heat. Add mushrooms; return turn to a boil. Reduce heat to medium; cook 20 minutes. Stir in wild rice, cream, and parsley; adjust seasoning, and serve.
1 ounce dried porcini mushrooms
In a spice mill or coffee grinder, pulse porcini to a fine powder. Store in an airtight container at room temperature.