- 4 cups water
- 1 sprig fresh thyme
- 1 bay leaf
- 5 garlic cloves,minced
- 1 cup real wild rice
- 4 Tablespoons unsalted butter
- 1 pound cremini mushrooms, trimmed and sliced ¼ in thick
- 1 onion, chopped fine
- 2 carrots, peeled and cut into small dice
- 1 teaspoon tomato paste
- β cup dry sherry
- ¼ oz dried shiitake mushrooms, finely ground in a spice grinder
- 4 cup low sodium chicken stock
- 1 Tablespoon soy sauce
- ¼ cup cornstarch
- ½ cup heavy cream
- ¼ cup minced chives
- ¼ teaspoon finely grated lemon rind
- Salt and pepper
Instructions:
Bring 4 cups water, thyme sprig, bay leaf, ¾ teaspoon salt to boil in pot. Add rice and return to boil, then reduce to a simmer until soft. Real wild rice will be ready in 10-15 minutes. Drain rice through fine-mesh strainer into measuring cup. Discard thyme and bay leaf. Add enough water to reserved cooking water to measure 3 cups.
Melt butter in Dutch oven over high heat. Add cremini, onion, carrots, minced garlic, tomato paste, ¾ teaspoon salt, and 1 teaspoon pepper. Cook, stirring occasionally, until vegetables are browned, 10-15 minutes.
Stir in sherry, scraping up any browned bits and cook until nearly evaporated, about 2 minutes. Stir in ground shiitakes, reserved rice cooking liquid, broth and soy sauce and bring to a boil. Reduce heat to low, cover and simmer until onion and mushrooms are tender, about 20 minutes.
Whisk cornstarch and ¼ cup water together in bowl. Stir cornstarch slurry into soup and simmer until thickened, about 2 minutes. Off heat, stir in cooked rice, cream, chives and lemon zest. Cover and let stand for 15-20 minutes for flavors to blend. Season with salt and pepper and serve.
