Categories: Soups

Ingredients

• 1/2 cup (3 oz) wil rice
• 2 cups (16 oz) water, boiling
• 1/2 tspn salt, plus salt to taste
• 2 tblspns unsalted butter
• 1 yellow onion, finely chopped
• 1 carrot, finely chopped
• 1/2 cup (4 oz) dry white wine
• 3/4 lb small fresh mushrooms, sliced
• 1/4 oz dried mushrooms such as porcini or shitakes
• 4 cups (32 oz) chicken, beef or vegetable stock or water
• creme fraiche
• 1 tblspn chopped fresh parsley
• Freshly ground pepper

Directions

1. Place dried mushrooms in a bowl, cover with boiling water and let stand for 30 minutes. Drain, reserving the liquid. Chope the mushrooms and saute them with the onion and carrot. Use the mushroom liquid, strained of residue, to replace part of the stock.

2. Rinse the rice well and drain. Place in a heavy saucepan with the boiling water and 1/2 tspn of salt. Bring to a boil, reduce heat to medium low, cover and cook, without stirring, until the rice is tender and the water is absorbe, about 40 mins. Check the pan from time to time and add water if dry. Set aside.

3. Meanwhile, in a soup pot over medium heat, melt the butter. Add the onion and carrot and saute, stirring, until the vegetables are softabout 10 mins. Add the wine and reduce over high heat until only 1-2 tblspns remain, about 3 mins. Add the mushrooms and saute, stirring, until very soft, about 15 mins.

4. Add the stock or water, bring to a boil, reduce the heat to low and simmer, uncovered, for 20 mins to blend flavors. Add the wild rice, season with salt and pepper.

5. Ladle into individual bowls and garnish with creme fraiche and parsley.

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