Kiped entirely from Martha Stewart Living September 2003
1/2 tsp course salt
1/2 cup wild rice
3 tsp olive oil
1 1/4 pounds assorted mushrooms, such as button, cremini, shiitake (stems removed) and chanterelle, sliced into bite-size pieces
Freshly ground pepper
1 Tbl butter
3 leeks (white and pale-green parts only) quartered lengthwise and thinly sliced
1 Tbl Porcini Powder (recipe follows)
1/2 cup sherry or Madeira
3 Tbl soy sauce
6 cups homemade or low-sodium canned chicken stock
2 Tbl heavy cream
1 Tbl finely chopped fresh flat-leaf parsley
1. In a small saucepan, bring 1 cup water to a boil. Add 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 until browned and tender, about 7 minutes; transfer to a bowl. Repeat with the remaining oil and mushrooms.
3. Reduce heat to medium-low. Melt butter; add leeks. Cook, stirring, until softened, about 5 minutes. Stir in mushroom powder; cook 1 minute. Add sherry and soy sauce; cook 1 minute more.
4. Add stock to pot; bring to a boil over medium-high heat. Add mushrooms; return to a boil. Reduce heat to medium; cook 20 minutes. Stir in wild rice, cream, and parsley; adjust seasoning and serve.
Porcini Powder (makes 1/3 cup)
1 ounce dried porcini mushrooms
In a spice mill or coffee grinder, pulse porcini to a fine powder. Store in an air-tight container at room temperature.
