Recipe by Julie Wilson

1 cup dried mushrooms
5 cups water — heated
2 tablespoons butter
1/2 cup wild rice
salt — to taste
1 1/2 tablespoons olive oil
1/2 cup onion — chopped fine
2 tablespoons garlic — minced
1 cup leek — chopped fine
2 1/2 tablespoons flour
1/4 cup white wine
3/4 cup chicken stock
pepper — to taste
1/4 teaspoon tabasco sauce
1 cup half and half
3 ounces fresh mushrooms — sliced
1/2 medium lemon — juiced
1 teaspoon dry sherry
1 teaspoon thyme — chopped fine
1/4 cup parsley — chopped fine
reconstitute dried mushrooms in 4 cups of hot water.
Drain, reserving liquid.
rinse drained mushrooms to remove any excess soil. Squeeze dry.
Trim off any tough stems, chop coarsley and set aside.
Straim mushroom liquid through double thickness of cheese cloth. Set aside.
Bring remaining cup of water to boil in small saucepan.
Add 1 T of the butter, the wild rice, salt and then cover.
Reduce heat and simmer 50 minutes or until rice opens and fluffs.
Add more water if necessary as rice cooks.
Meanwhile heat oil in kettle.
Add onions, garlic and leeks.
When onions are softened add chopped mushrooms and sprinkle with flour.
Cook over low heat, stirring often. About 4 minutes.
Add white wine, chicken staock, salt, pepper, tabasco and reserved mushroom liquid.
Simmer, uncovered, over low heat 1 hour.
Strain soup, reserving both the liquid and the solids.
Puree’ solids in food processor.
return puree to soup.
Add half and half.
Meanwhile heat remaining butter in small skillet.
Add the fresh mushrooms, sprikle with lemon juice and cook 1 minute.
Sprinkle with sherry.
Add sliced mushrooms and wild rice to soup and bring to the boil.
Correct seasoning.
Sprinkle with thyme and parsley.
Serve hot.

Yield: 5 servings