Wild Rice and Mushroom Soup | Recipe Cart
For a rich, earthy, nutty-tasting wild rice and mushroom soup, we had to figure out how to make its signature ingredients do more than just add bulk.
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Cooking tools:
- Spice grinder
- Fine-mesh sieve
- Dutch oven
- Saucepan
- Oven
- Stove
- Measuring cup
- Measuring spoon
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Spoon
Ingredients
- 1/4 ounce 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 teaspoons, baking soda
- 1 cup, wild rice
- 4 tablespoons, unsalted butter
- 1 pound, cremini mushrooms, trimmed and sliced 1/4 inch thick
- 1 , onion, chopped fine
- 1 teaspoon, tomato paste
- 2/3 cup, dry sherry
- 4 cups, low-sodium chicken broth or vegetable broth
- 1 tablespoon, soy sauce
- 1/4 cup, cornstarch
- 1/2 cup, heavy cream
- 1/4 cup, minced fresh chives
- 1/4 teaspoon, finely grated lemon zest
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