- 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
- 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.
- 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.
- Add the rehydrated mushrooms and thyme to the mixture. Sprinkle with flour and cook for two minutes more.
- Stirring, slowly add the broth and reserved cooking liquid. Simmer the soup for 50-60 minutes and puree with an immersion blender.
- 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.
- Add the milk and cooked rice to the soup. Season with salt and pepper, to taste.
- Ladle the soup into serving bowls and garnish with fresh chopped chives.
