A hearty mushroom soup enriched with sherry, featuring a base of wild rice for added texture. This gluten-free and vegan-friendly recipe is made with dried mushrooms, fresh vegetables, and flavored with herbs and spices.
1: Soak dried mushrooms in 2 cups of stock for about 30 minutes. Drain the mushrooms and reserve the stock.
2: Combine the drained mushrooms with the rest of the stock and set aside.
3: In a saucepan, heat the olive oil and add leeks, onion, potatoes, and garlic. Sauté over medium heat until tender, about 10-12 minutes.
4: Add sliced white mushrooms, stirring occasionally.
5: Add the dried mushrooms and the stock. Bring to a boil, then partially cover and let simmer for 45 minutes over medium/low heat.
6: Taste for salt and pepper.
7: Transfer to a blender and blend until smooth.
8: Return to the saucepan and mix well.
9: Serve over wild rice, topping with sherry and enoki mushrooms.
