Rehydrated dried mushrooms bring so much umami flavor to soups and risottos. I always make sure I keep some on hand for when the mood strikes. Most grocery stores sell dried mushrooms near their fresh mushrooms or can be bought online. I prefer a forest blend but porcini mushrooms would be delicious as well. Serve with bread, lots of bread.
1 cup wild rice
1 oz dried mushrooms
1.5 cups boiling water
3 Tbsp plant-based butter(divided)
1 lb fresh cremini mushrooms, sliced
2 carrots, peeled & roughly chopped
2 stalks celery, roughly chopped
2 shallots, diced
2 cloves garlic, minced
1/2 Tbsp tomato paste
1/2 tsp dried thyme
3/4 cup white wine
2 Tbsp all-purpose flour
4 cups 'no chicken' vegetable broth
1 tsp dark soy sauce(for color)
1/2 cup non-dairy, unflavored cream
1. Cook rice according to package directions. I used my instantpot 1:1 ratio water to rice for 24 minutes with natural release.
2. Place the dried mushrooms in a small bowl. Pour boiling water over the mushrooms, stir and set aside for 15 minutes. Remove mushrooms from the hot water, reserving the soaking liquid. Chop mushrooms and set aside.
3. In a large stockpot/Dutch oven over medium-high heat with 2 Tbsp plant-based butter, sauté fresh mushrooms until liquid released evaporates, and some of the mushrooms crisp, approximately 10 to 11 minutes. Season well with salt and pepper. Remove mushrooms from pot, set aside.
4. Add remaining plant-based butter to pot and sauté until softened, approximately 5 minutes. Season again with salt and pepper. Add shallots and garlic and continue to sauté another 2 minutes. Stir in tomato paste and dried thyme and continue to cook another minute to release aromatics.
5. Return cooked mushrooms to pot along with rehydrated mushrooms. Pour in wine and deglaze the pot. Cook until most of the wine evaporates, approximately 3 minutes.
6. Sprinkle the flour over vegetables. Cook, stirring constantly, for 2 minutes. Add the broth and soy sauce(optional). Slowly pour in the reserved liquid from dried mushrooms, so not to use the gritty part from the bottom. Bring to a boil. Reduce heat to medium-low, cover and simmer for 15 minutes.
7. Add the cooked wild rice to the soup, return to boil, reduce heat, cover and continue to cook another 7-8 minutes. Turn off heat and stir in plant-based cream. Serve with fresh bread.