Wild Rice & Mushroom Soup

Earthy, hearty and seriously comforting, this Wild Rice & Mushroom Soup is just the ticket for our rainy fall days. The local forecasters are playing chicken-little lately, all in a frenzy with hurricane Joaquin heading our way.  We may, or we may not, get over 4 inches of rain this weekend.  So glad we got a new roof last winter!  But enough with the prognostication, let’s talk about wild rice and mushrooms!

Thick, rich, nutty and delicious, this soup is super filling with a distinct mushroom flavor. Made with wine, vegetable broth and leeks then finished with a little cream, the soup cooks quickly and is on the table before the big rain comes!  We serve ours with whole grain seeded bread and a dollop of parsley butter on top.  I found the wild rice blend in the bulk bins at our local grocery store, and the dried porcini mushrooms in the Italian section.

Ingredients

• 1 cup wild rice
• 1 teaspoon salt
• 1 clove garlic, peeled
• 1 large sprig of fresh thyme
• 6 cups water
• 1 ounce dried porcini mushrooms
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