• 897a1228352e5815637f375b6830251d

Wild Rice And Mushroom Soup

yum

Prep
Cook
Serves 5people
Ingredients
1/4
oz dried shiitake mushrooms, rinsed
4 1/4
cups water
1
sprig fresh thyme
1
bay leaf
1
garlic clove, peeled plus 4 cloves minced
salt and pepper
1/4
tsp baking soda
1
cup wild rice
4
tbsp vegan buttery spread, such as Earth Balance (unsalted butter
1
lb cremini mushrooms, trimmed and sliced 1/4-inch thick
1
onion, chopped fine
1
tsp tomato paste
2/3
cup dry sherry
4
cups vegetable stock (low-sodium chicken broth
1
tbsp soy sauce
1/4
cup cornstarch
1/2
cup soy cream (heavy cream
1/4
cup minced fresh chives
1/4
tsp finely grated lemon zest
Directions
1.
1.Adjust oven rack to middle position and heat oven to 375 degrees. Grind shiitake mushrooms in a spice grinder or blender (I used my mini food processor) until finely ground
2.
2.Bring 4 cup water, thyme, bay leaf, garlic clove, ¾ teaspoon salt and baking soda to a boil in medium saucepan over high heat. Add rice and return to boil. Cover saucepan, transfer to oven and bake until rice is tender, 35 – 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.
3.
3.Melt butter in Dutch oven over high heat. Add cremini mushrooms, onion, minced garlic tomato paste, ¾ 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, broth and soy sauce and bring to a boil. Reduce heat to low and simmer, covered, until onion and mushrooms are tender, about 20 minutes.
4.
4.Whisk cornstarch and remaining ¼ 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 and serve.

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