WILD RICE AND MUSHROOM SOUP

SERVES: 6 to 8

TOTAL TIME: 1 hour 45 minutes

WHY THIS RECIPE WORKS Supremely comforting, this substantial and hearty but not heavy creamy soup is full of earthy, nutty, umami-rich depth from two kinds of mushrooms. Chewy, nutty wild rice is classically complemented by fresh cremini mushrooms and, for a dose of potent mushroom flavor, dried shiitakes. Grinding the shiitakes to a powder ensured that their flavor completely permeated the broth. Simmering the wild rice with baking soda decreased its cooking time and brought out more of its robust flavor. We used the rice simmering liquid as our broth,
thus infusing the entire soup with wild rice flavor. Some cream stirred in at the end gave our soup a velvety texture. We finished the soup with chives and lemon zest for brightness. We used a spice grinder to process the dried shiitakes, but a blender also works.

INGREDIENTS:

• ¼ ounce dried shiitake mushrooms, rinsed
• 5 garlic cloves, peeled (1 whole, 4 minced)
• 1 sprig fresh thyme
• 1 bay leaf
• Salt and pepper
• ¼ teaspoon baking soda
• 1 cup wild rice
• 4 tablespoons unsalted butter
• 1 pound cremini mushrooms, trimmed and sliced ¼ inch thick
• 1 onion, chopped fine
• 1 teaspoon tomato paste
• ⅔ cup dry sherry
• 4 cups chicken or vegetable broth
• 1 tablespoon soy sauce
• ¼ cup cornstarch
• ½ cup heavy cream
• ¼ cup minced fresh chives
• ¼ teaspoon grated lemon zest

INSTRUCTIONS:

1. Adjust oven rack to middle position and heat oven to 375 degrees.
2. Grind shiitake mushrooms in spice grinder until finely ground (you want about 3 tablespoons).
3. Bring 4 cups water, whole garlic clove, thyme, bay leaf, ¾ teaspoon salt, and baking soda to boil in medium saucepan over high heat. Add rice and return to boil. Cover, transfer to oven, and bake until rice is tender, 35 to 50 minutes. Strain rice through fine-mesh strainer set in 4-cup liquid measuring cup. Discard garlic, thyme, and bay leaf and set aside rice. Add enough water to reserved cooking liquid to measure 3 cups.
4. Melt butter in Dutch oven over high heat. Add cremini mushrooms, onion, tomato paste, minced garlic, ¾ teaspoon salt, and 1 teaspoon pepper. Cook, stirring occasionally, until vegetables are browned and dark fond develops on bottom of pot, about 15 minutes.
5. Stir in sherry, scraping up any browned bits, and cook until pot is almost dry, about 2 minutes.
6. Stir in ground shiitake mushrooms, reserved rice cooking liquid, broth, and soy sauce and bring to boil. Reduce heat to low and simmer, covered, until onion and mushrooms are tender, about 20 minutes.
7. Whisk cornstarch and ¼ cup water in small bowl until cornstarch is dissolved. Stir cornstarch mixture into soup, return to simmer, and cook until thickened, about 2 minutes.
8. Off heat, stir in cooked rice, cream, chives, and lemon zest. Cover and let stand for 20 minutes. Season with salt and pepper to taste. Serve.