Creamy Mushroom, Potato & Wild Rice Soup | Grains For Every Season | Umami

Ingredients

• ⅔ cup (110 g) uncooked wild rice
• Kosher salt
• Extra-virgin olive oil
• 1 pound (450 g) mixed fresh mushrooms of your choice, dry ends trimmed, thinly sliced
• ¼ teaspoon dried chile flakes
• Freshly ground black pepper
• 4 tablespoons (60 g) unsalted butter
• 1 leek, white and light-green parts only, cut crosswise into ⅛-inch-thick slices (about 1½ cups/200 g)
• 3 garlic cloves, finely chopped
• 3 tablespoons tomato paste
• 1 tablespoon smoked paprika, sweet or hot
• ¼ teaspoon caraway seeds, slightly crushed
• 1 quart (1 liter) chicken broth or vegetable broth
• 1 medium Yukon Gold or other medium-starch potato, peeled and cut into ¼-inch (6 mm) dice
• Small handful thyme sprigs
• Two 4-inch (10 cm) sprigs rosemary
• 1 cup (240 ml) heavy cream or crème fraîche
• ¼ cup (7 g) chopped fresh dill