Wild Rice & Mushroom Soup

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1 cup wild rice
1 teaspoon salt
1 clove garlic, peeled
1 large sprig of fresh thyme
6 cups water
1 ounce dried porcini mushrooms
5 tablespoons butter, room temperature, divided
2 tablespoons olive oil
12 ounces Crimini mushrooms, chopped, tough stems removed
1 small leek, halved, rinsed with the white and light green parts thinly sliced
1 clove garlic, minced
1 teaspoon tomato paste
2 tablespoons unbleached all-purpose flour
4 cups low-sodium vegetable broth
1 cup dry white wine
3 tablespoons chopped parsley
1 teaspoon fresh ground black pepper
¼ teaspoon fine sea salt
½ cup heavy cream
1 tablespoon soy sauce


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