Wild Rice and Mushroom Soup

Name: Wild Rice and Mushroom Soup
Yield: Serves 6 to 8
Ingredients: 1/4 ounce dried, shiitake mushrooms, rinsed; 4 1/4 cups, water; 1 sprig, fresh thyme; 1 , bay leaf; 1 , garlic clove, peeled, plus 4 cloves, minced; , Salt and pepper; 1/4 teaspoons, baking soda; 1 cup, wild rice; 4 tablespoons, unsalted butter; 1 pound, cremini mushrooms, trimmed and sliced 1/4 inch thick; 1 , onion, chopped fine; 1 teaspoon, tomato paste; 2/3 cup, dry sherry; 4 cups, low-sodium chicken broth or vegetable broth; 1 tablespoon, soy sauce; 1/4 cup, cornstarch; 1/2 cup, heavy cream; 1/4 cup, minced fresh chives; 1/4 teaspoon, finely grated lemon zest

Main Courses
Rice
Vegetables
Gluten Free
Vegetarian
Soups

By Celeste Rogers ･ Appears in Cook's Illustrated January/February 2013, America's Test Kitchen TV

For a rich, earthy, nutty-tasting wild rice and mushroom soup, we had to figure out how to make its signature ingredients do more than just add bulk.

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

SERVES 6 to 8

TIME 2¼ hours, plus 20 minutes resting

Why This Recipe Works

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