Moosewood Restaurant Daily Special.
Wild Rice & Mushroom Soup, from Moosewood Restaurant Daily Special
yields: 8 cups
total time: 45 minutes
1 cup raw wild rice
3 cups vegetable stock or water
2 tbsp. canola or olive oil
2 leeks, rinsed and chopped (or 1 small onion, chopped)
1 cups peeled and chopped carrots
1 cup diced celery
1/2 tsp. dried rosemary
1/2 tsp. dried thyme
2 bay leaves
2 tsp. salt
4 oz. fresh wild mushrooms, rinsed, tough stem ends removed, and chopped (2 cups)
4 dried shiitake, broken into little pieces, stems discarded
4 cups water
3 tbsp. soy sauce or wheat-free tamari
1/4 cup dry sherry
ground black pepper to taste
In a heavy pot with a tight-fitting lid, bring the rice and 3 cups of stock or water to a boil. Reduce the heat, cover, and simmer until the rice is tender, about 45 minutes.
If you have a mortar and pestle, use it to grind up the dried rosemary and thyme before you add them to the soup.
Meanwhile, heat the oil in a soup pot and saute the leeks or onions for 5 minutes. Add the carrots, celery, rosemary, thyme, bay leaves, salt, fresh mushrooms, and shiitake and saute for another 5 minutes. Stir in the water, soy sauce, and sherry and simmer for 10 minutes. Remove and discard the bay leaves.
When the rice is cooked, stir it into the soup. Add pepper to taste and serve hot.