Mushroom and Wild Rice Soup

Source: Martha Stewart Living - September 2003

adapted by http://theresalwaysthyme.blogspot.com

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.

PORCINI POWDER (1/3 cup)

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.