Mushroom wild rice soup

Difficulty
Moderate
Preparation
40 mins
Cooking time
60 mins
Servings
6
3/4 Cup
Dried cremini mushrooms
6 Cups
Warm water
1/3 Cup
Butter or olive oil, divided
Small head garlic, minced
Small head garlic, minced
2
Leeks, thinly sliced
½ tsp.
Dried thyme
¼ Cup
All-purpose flour
3 Cups
Chicken or vegetable broth
Salt and pepper, to taste
2 Cups
Thinly sliced fresh shiitake mushrooms
2 tsp.
White wine
1 Cup
a2 Milk™ Homogenized Milk
2 Cups
Cooked wild rice
Chopped fresh chives, for garnish
  1. Place the dried cremini mushrooms in a bowl with the warm water and allow them to rehydrate for 30-40 minutes. Once saturated, drain and reserve the liquid. Chop coarsely and set aside.
  2. Heat ¼ cup butter or olive oil in a stock pot over medium heat and add the garlic and leeks. Sauté for five minutes, until just softened.
  3. Add the rehydrated mushrooms and thyme to the mixture. Sprinkle with flour and cook for two minutes more.
  4. Stirring, slowly add the broth and reserved cooking liquid. Simmer the soup for 50-60 minutes and puree with an immersion blender.
  5. Heat the remaining butter or olive oil in a sauté pan. Add the sliced fresh shitake mushrooms and sauté for 1-2 minutes. Add the white wine. Just as the liquid evaporates, transfer the mushrooms to the soup.
  6. Add the milk and cooked rice to the soup. Season with salt and pepper, to taste.
  7. Ladle the soup into serving bowls and garnish with fresh chopped chives.

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