Ingredients

1/2 teaspoon coarse salt plus more for seasoning

1/2 cup wild rice

3 teaspoon olive oil

1 1/4 lbs assorted mushrooms, crimini , chanterelle, shittake stems removed and sliced into bite size pieces

Freshly ground pepper

1 tablespoon unsalted butter

3 leeks, quartered lengthwise and thinly sliced

1 tablespoon of Porcini powder

1/2 cup sherry or Madeira

3 tablespoons soy sauce

6 cups chicken stock

2 tablespoon of Heavy Cream

1 tablespoon fresh flat leaf parsley

Preparation

  1. In a small saucepan, bring ONE CUP of water to a boil. Add 1/2 teaspoon of salt and wild rice. Cover: reduce heat to medium-low. Cook until tender, 45-50 minutes. Drain, set aside.

  2. In a large saucepan heat half the oil over medium high heat. Add half the mushrooms, season with salt and pepper. Cook, stirring until browned and tender about 7 minutes: transfer to a bowl. Repeat with remaining oil and mushrooms.

  3. Reduce heat to medium-low. Melt butter, add leeks. Cook, stirring occasionally until softened about 5 minutes. Sir in mushroom powder: cook one minute. Add sherry and soy sauce and cook one minute more.

  4. Add stock to pot. Bring to a boil over medium -high heat. Add mushrooms and return to a boil. Reduce heat to medium: cook 20 minutes. Stir in wild rice, cream, parsley. Season with salt and pepper.