Wild Rice And Mushroom Soup

Instructions

1. preheat oven to 375 degrees
2. grind shiitake mushrooms until finely ground
3. bring 4 ea. cups of water, thyme, bay leaf, 1 ea. garlic clove, ¾ teaspoon salt, and baking soda to a boil in a medium saucepan over high heat.
4. add rice and return to boil
5. cover the saucepan, place in the oven, bake until rice is tender, about 35-50 mins.
6. strain rice through fine mesh strainer set in a 4 cup liquid measuring cup
7. discard garlic clove, thyme, and bay leaf
8. add water to the reserved liquid to measure 3 ea. cups
9. melt butter in Dutch oven over high heat, add cremini mushrooms, onion, tomato paste,minced garlic, 1 ea. teaspoon pepper, and ¾ teaspoon salt, stirring occasionally until vegetables are browned and dark fond develops in bottom of pot, about 15 minutes
10. add sherry and continue to cook until the pot is almost dry, about 2 ea. mins.
11. add broth, soy sauce, ground shiitake mushrooms, and reserved rice cooking liquid and bring to a boil.
12. reduce to a simmer, and cook until onions and mushrooms are tender, about 20 mins.
13. whisk together cornstarch and ¼ cup of water, then add to soup mixture, return to a simmer and cook until thickened, about 2 minutes
14. remove from heat, stir in cream, chives, lemon zest, and rice, cover and let stand for 20 mins. Season with salt and pepper and serve.