Published January 1, 2013. From Cook's Illustrated.
We kept the focus on the wild rice and mushrooms by selecting ingredients that amplified the nutty, earthy, umami-rich flavor profile we were after. Simmering the wild rice with baking soda decreased the cook time and brought out more robust flavor. We used the excess simmering liquid as a bouillon, infusing the entire soup with wild rice flavor. Fresh cremini mushrooms and ground dried shiitakes provided a winning combination of meaty texture and flavor. A final addition of cornstarch helped suspend the dense rice and gave our soup a velvety texture.
White mushrooms can be substituted for the cremini mushrooms. We use a spice grinder to process the dried shiitake mushrooms, but a blender also works.
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