Wild Rice and Mushroom Soup

• Produce

  • 1 Bay leaf
  • 1/4 Chives, Fresh
  • 1 lb Cremini mushrooms
  • 1 Garlic clove
  • 1 tsp Lemon, zest
  • 1 Onion, fine
  • 1/4 oz Shiitake mushrooms, dried
  • 1 sprig Thyme, fresh

• Canned Goods

  • 4 cups Chicken broth, low-sodium
  • 1 tsp Tomato paste

• Condiments

  • 1 tbsp Soy sauce

• Pasta & Grains

  • 1 cup Wild rice

• Baking & Spices

  • 1/4 tsp Baking soda
  • 1/4 cup Cornstarch
  • 1 Salt and pepper

• Dairy

  • 4 tbsp Butter, unsalted
  • 1/2 cup Heavy cream

• Beer, Wine & Liquor

  • 2/3 cup Sherry, dry

• Liquids

  • 4 1/4 cups Water

Found on hostessatheart.com

Description

Ingredients

• 1 cup wild rice (I used a wild rice blend)
• 
1/4 ounce dried shiitake mushrooms

• 4 1/4 cups water
• 
1 sprig fresh thyme
• 
1 bay leaf
• 
1 garlic clove, peeled, plus 4 cloves, mined

• Salt and pepper
• 
1/4 teaspoon baking soda

• 4 tablespoons unsalted butter

• 1 pound cremini mushrooms, sliced

• 1 onion, chopped fine

• 1 teaspoon tomato paste

• 2/3 cup dry sherry

• 4 cups low-sodium chicken broth (or vegetable broth for vegetarian)
• 
1 tablespoon soy sauce
• 
1/4 cup cornstarch
• 
1/2 cup heavy cream
• 
1 teaspoon grated lemon zest

• 1/4 minced fresh chives (optional)

Directions

• Preheat oven to 375° F.  Grind shiitake mushrooms in a spice grinder until finely ground (you should have about 3 tablespoons).
• Bring water, thyme, bay leaf, garlic clove, 3/4 teaspoon salt, and baking soda to boil in a medium saucepan over medium heat. Add rice and return to a boil. Cover saucepan, transfer to oven, and bake until rice is tender, 35 to 50 minutes. Strain rice through a fine-mesh strainer set in a 4-cup liquid measuring cup; discard thyme, bay leaf, and garlic. Add enough water to reserved cooking liquid to measure 3 cups.
• Melt butter in Dutch oven over high heat.  Add cremini mushrooms, onion, minced garlic, tomato paste, 3/4 teaspoon salt, and 1 teaspoon pepper.  Cook stirring occasionally, until vegetables are browned and dark fond develops on bottom of pot, 15 minutes. Add sherry, scraping up any browned bits, and cook until reduced and pot is almost dry, about 2 minutes.  Add ground shiitake mushrooms, reserved rice cooking liquid, chicken broth, and soy sauce and bring to boil.  Reduce heat to low and simmer, covered, until onion and mushroom are tender, about 20 minutes.
• 4. Whisk cornstarch and remaining 1/4 cup water in small bowl.  Stir cornstarch slurry into soup, return to simmer, and cook until thickened, about 2 minutes.  Remove pot from heat and stir in cooked rice, cream, chives, and lemon zest.  Cover and let stand for 20 minutes.  Season with salt and pepper to taste.