Forest-Inspired Wild Rice & Porcini Mushroom Soup

1. Rehydrate Porcini Mushrooms

Start by rehydrating the porcini mushrooms. Place the dried porcinis in a bowl and cover them with 2 cups of boiling water. Set them aside to soak while you prepare the other ingredients.

2. Sauté Onions

Heat the olive oil in a stockpot over medium heat. Add the thinly sliced onion and sauté for about 3 minutes, until the onions turn translucent.

3. Add Garlic, Thyme, Salt, and Pepper

Next, add the minced garlic, fresh thyme, salt, and a few pinches of freshly ground black pepper. Cook this mixture for about 10 minutes, stirring occasionally.

4. Add Cremini Mushrooms

Add the sliced cremini mushrooms to the pot and sauté for another 3 minutes.

5. Add Porcini Mushrooms and Soaking Liquid

Remove the rehydrated porcini mushrooms from the soaking liquid, chop them finely, and add them to the pot. Carefully pour in the porcini soaking liquid, making sure to leave any sediment behind.

6. Add Wild Rice and Vegetable Stock

Pour in the wild rice and vegetable stock, then bring the mixture to a boil. Once boiling, reduce the heat to a simmer and let it cook for about 45 minutes, or until the rice is tender.

7. Grate Carrot

While the soup is simmering, grate the peeled carrot.

8. Stir in Grated Carrot

When the rice is tender, turn off the heat and stir in the grated carrot. Let the soup sit for about 10 minutes to allow the flavors to meld together.

9. Adjust Consistency and Serve

If the soup is thicker than you prefer, add extra water or vegetable stock to reach your desired consistency. Ladle the soup into bowls, garnish with fresh chervil, and serve hot.