Wild Rice and Mushroom Soup

Name: Wild Rice and Mushroom Soup
Cuisine: Asian
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

Instructions

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. 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.

Updated at: Thu, 21 Nov 2024 21:49:24 GMT