Wild Rice and Mushroom Soup

Here is a recipe that my mom made over the holidays.  It is often hard to find soup that is gluten and dairy free, but she did it!  It was a great appetizer to our holiday meal, and served as great leftovers whenever we wanted a snack later on in the week.  I know that it looks long, but well worth the effort!  My mom and I were amazed at the idea to grind up dried mushrooms and use them as a spice in the soup..genius!

Wild Rice and Mushroom Soup

(adapted from Cooks Illustrated)

Pieces:

1. ½ oz dried shiitake mushrooms, rinsed
2. 4 ¼ cups water
3. 1 sprig fresh thyme
4. 1 bay leaf
5. 1 garlic clove, peeled
6. 4 garlic cloves, peeled & minced
7. salt & pepper
8. ¼ teaspoon baking soda
9. 1 cup wild rice
10. 4 tablespoons vegan butter
11. 1 lb cremini or white mushrooms, trimmed & sliced ¼ “ thick
12. 1 onion, chopped fine
13. 1 teaspoon tomato paste
14. 2/3 cup dry sherry
15. 4 cups low-sodium gluten-free chicken broth
16. 1 tablespoon gluten-free soy sauce
17. ¼ cup cornstarch
18. ½ cup coconut creamer
19. ¼ cup chives, minced
20. ¼ teaspoon lemon zest

Process:

1. Preheat oven to 325 degrees.
2. Grind dried mushrooms in spice grinder or coffee bean grinder to a powder, or reconstitute in ¼ cup warm water until soft and finely mince.
3. Bring 4 cups water, thyme sprig, bay leaf, peeled garlic clove, ¾ teaspoon salt and ¼ teaspoon baking soda to a boil in medium saucepan.
4. Add wild rice and return to boil. Cover and place in oven.
5. Bake until tender, @45 minutes.
6. Strain rice through fine mesh strainer set in 4 cup measuring cup.  Discard thyme sprig, bay leaf and garlic.  Add enough water to strained liquid to measure 3 cups.
7. Melt butter in Dutch oven.  Add cremini or white mushrooms, onion, minced garlic, tomato paste, ¾ teaspoon salt and 1 teaspoon pepper.
8. Cook until vegetables are browned, stirring occasionally, about 15 minutes.
9. Add sherry, scraping up browned frond on bottom of pot.
10. Cook until almost reduced, about 2 minutes.
11. Add ground or reconstituted shiitake mushrooms, reserved rice liquid, chicken broth and soy sauce.
12. Bring to boil, and then reduce heat and simmer, covered, until mushrooms and onions are tender, about 20 minutes.
13. Whisk cornstarch and ¼ cup water in small bowl.
14. Stir cornstarch into soup.
15. Simmer soup until thickened, about 2 minutes.
16. Remove pot from heat, stir in rice, coconut creamer, chives, lemon zest and salt&pepper to taste.
17. Cover and let stand 20 minutes before serving.

Happy Allergy Free Eating!