Wild Mushroom Soup
⅓ cup uncooked wild rice, well rinsed
2 Tbs. olive oil
3 medium cloves garlic, minced
1 medium onion, chopped
2 Tbs. chopped fresh thyme or 4 tsp. dried
1 lb. mixed mushrooms, such as shiitake, oyster and cremini, chopped
6 cups vegetable broth
¼ tsp. freshly ground white pepper
1 Tbs. dry sherry (optional)
½ tsp. salt
- In medium saucepan, bring 1 cup water and salt to a boil. Stir in wild rice and return to a boil. Reduce heat to low, cover and simmer until tender, about 55 minutes. Drain and set aside.
- Meanwhile, in large saucepan, heat oil over medium-high heat. Add garlic, onion and thyme and cook, stirring often, 2 minutes. Add mushrooms, reduce heat to medium and cook, stirring occasionally, until onion is tender, about 7 minutes. Add broth and bring to a boil. Reduce heat to low, cover and simmer 20 minutes.
- Transfer half of soup to blender and blend until almost pureed. Return to saucepan and stir in wild rice and pepper. Return to a simmer over medium-high heat. Cover, reduce heat to low and simmer 10 minutes. Adjust seasoning to taste. Just before serving, stir in sherry if desired.