Wild Rice Mushroom Soup | Umami

Ingredients

• 1 teaspoon salt
• 1 fresh thyme sprig
• 1 clove garlic (peeled and cut in half)
• 6 cups water
• 1 cup wild rice (or wild rice blend, 6 ounces)
• 1 ounce dried porcini mushrooms
• 1 tablespoon unsalted butter
• 2 tablespoons olive oil
• 12 ounces small fresh mushrooms (sliced, cleaned of dirt, tough stems removed)
• 2 large shallots (diced, or 1 small leek)
• 1 clove garlic (minced)
• 1 teaspoon tomato paste
• 2 tablespoons all-purpose flour
• 1 cup dry white wine (8 ounces)
• 4 cups low-sodium vegetable broth or stock (32 ounces)
• ½ cup heavy cream (4 ounces)
• 1 tablespoon soy sauce
• 4 tablespoons unsalted butter (softened)
• 3 tablespoons parsley leaves (chopped)
• 1 teaspoon fresh ground black pepper
• ¼ teaspoon sea salt