RICE - Wild Rice and Mushroom Soup (With optional Chicken or Turkey)

By Unblond1

Ingredients

• 1/8 ounce dried shiitake or porcini mushrooms
• 2 cups water
• 1 sprig fresh thyme
• 1 bay leaf
• 1 garlic clove, peeled, plus 2 cloves, minced
• Salt and pepper
• 1/8 teaspoon baking soda
• 1/2 cup wild rice
• 1 tablespoon unsalted butter
• 1 tablespoon EVOO
• 1/2 pound cremini mushrooms, trimmed and sliced 1/4 inch thick
• 1/2 onion, chopped fine
• 1 teaspoon tomato paste
• 1/3 cup dry sherry
• 2 cups low-sodium chicken broth
• 1/2 tablespoon soy sauce
• 3 - 5 ounces shredded leftover chicken or turkey
• 2 tablespoons cornstarch
• 1/4 cup heavy cream or creme fraiche
• 2 tablespoons minced fresh chives, optional
• 1/4 teaspoon finely grated lemon zest

Details

Servings 4
Adapted from cooksillustrated.com

Preparation

Step 1

1. Adjust oven rack to middle position and heat oven to 375 degrees. Grind shiitake mushrooms in spice grinder until finely ground (you should have about 1 1/2 tablespoons).

2. Place 2 cups water, thyme, bay leaf, garlic clove, good pinch of salt and baking soda with rice in rice cooker and cook for one cycle on "Brown Rice". Strain rice through fine-mesh strainer set in 4-cup liquid measuring cup; discard thyme, bay leaf, and garlic. Add enough water to reserved cooking liquid to measure 1 1/2 cups.

3. Melt butter and oil in Dutch oven over high heat. Add cremini mushrooms, onion, minced garlic, tomato paste, 1/2 teaspoon salt, and freshly ground 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 boil. Reduce heat to low and simmer, covered, until onion and mushrooms are tender, about 20 minutes. Add shredded chicken or turkey, if using and heat through for 2 or 3 minutes.

4. Whisk cornstarch and remaining 2 tablespoons 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.

Yields 4 servings.