Wild Rice And Mushroom Soup

Ingredients

• 2 cups dried imported mushrooms, such as morels, chanterelles or porcini, about 3 ounces
• 5 tablespoons butter
• ¼ cup finely minced garlic
• 2 cups finely chopped leeks
• ⅓ cup flour
• ½ cup dry white wine
• 4 cups fresh or canned chicken broth
• Salt to taste, if desired
• ¾ cup wild rice
• 6 ounces fresh mushrooms, preferably shiitake, although cultivated mushrooms may be used; thinly sliced, about 3 cups
• ½ teaspoon freshly squeezed lemon juice
• 1 teaspoon dry Sherry wine
• Freshly ground pepper to taste
• 1 teaspoon finely chopped fresh thyme leaves, or use half the amount dried

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    210 calories; 8 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 22 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 9 grams protein; 20 milligrams cholesterol; 791 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Eight to 10 servings

Preparation

1. Put the dried mushrooms in a mixing bowl and add eight cups of lukewarm water. Let soak for 30 minutes or longer. When the mushrooms are softened, massage them to extract any sand or soil, then squeeze them dry. Set aside, reserving the soaking liquid. Line a sieve with a double thickness of cheesecloth and strain the soaking liquid through it. There should be about seven cups. Set aside.
2. Meanwhile, heat two tablespoons of the butter in a four-quart kettle or casserole and add the garlic and leeks. Cook, stirring often, about five minutes. Do not brown.
3. Coarsely chop the soaked dried mushrooms and add them to the kettle. Sprinkle with the flour and cook over low heat, stirring often, about five minutes. Stir briskly from the bottom to prevent sticking. Add the wine, chicken broth and reserved soaking liquid. Simmer, uncovered, about an hour and 10 minutes. There should be about 9 1/2 cups of soup.
4. Meanwhile, heat two tablespoons of the butter in a saucepan and add one and a half cups of water. Bring to the boil and add the salt and rice. Cover closely and cook 50 minutes, or until the rice has absorbed most of the liquid and is tender.
5. Strain the soup, reserving both liquids and solids. Put the solids into the container of a food processor or electric blender and blend thoroughly, then return them to the kettle and add the strained-off liquid.
6. Heat the remaining tablespoon of butter in a skillet and add the sliced fresh mushrooms. Cook about one minute, stirring. Stir in the lemon juice and Sherry. Add the sliced mushrooms and wild rice to the soup. Add salt and pepper to taste. Sprinkle with thyme. There should be about 10 cups of soup.

2 hours