½ cup wild rice

3 cups boiling water

½ teaspoon salt, plus more to taste

½ ounce dried wild mushrooms, such as porcini, chanterelles, or shiitakes

2 tablespoons unsalted butter

1 yellow onion, finely chopped

1 celery stalk, finely chopped

½ cup dry white wine

¾ pound fresh button mushrooms, brushed clean and sliced

3 cups chicken or vegetable stock

½ cup heavy cream

freshly ground pepper, to taste

2 tablespoons chopped fresh flat leaf parsley



1.Rinse the wild rice in several changes of water and drain. Place the rice in a saucepan and add 2 cups of the boiling water and the ½ teaspoon salt.

2. Place over high heat and bring to a boil. Immediately reduce the heat to low, cover and cook, without stirring, until the rice is tender and the water is absorbed, about 40 minutes. Remove from the heat and let cool.

3. Meanwhile, place the dried mushrooms in a small bowl and add the remaining 1 cup boiling water. Let stand for 30 minutes until softened. Drain, reserving the liquid, and set the mushrooms aside. Strain the liquid through a fine mesh sieve lined with cheesecloth and set aside.

4. In a soup pot over medium heat, melt the butter. Add the onion and celery and saute, stirring occasionally, until soft, about 10 minutes. Increase the heat to high, add the wine and cook until reduced to about 2 tablespoons, 3 to 4 minutes. Reduce the heat to medium, add the fresh and rehydrated mushrooms and saute, stirring occasionally, until the mushrooms wilt, about 15 minutes. Increase the heat to high, add stock and reserved mushroom liquid and bring to a boil. Reduce the heat to medium and cook, uncovered, until the mushrooms are very soft, about 20 minutes. Add the wild rice and the cream and simmer for 5 minutes more to blend the flavors. Season with salt and pepper.

5. Ladle the soup into warmed bowls and garnish with the parsley. Serve immediately.


from Williams Sonoma

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