Mushroom and Wild Rice Soup

• 1/2 teaspoon coarse salt, plus more for seasoning
• 1/2 cup wild rice 
• 3 teaspoons 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 tablespoon unsalted butter
• 3 leeks (white and pale-green parts only), quartered lengthwise and thinly sliced
• 1 tablespoon Porcini Powder (grind up dried porcini mushrooms in a coffee grinder)
• 1/2 cup sherry or Madeira
• 3 tablespoons soy sauce
• 6 cups chicken stock
• 2 tablespoons heavy cream
• 1 tablespoon finely chopped fresh, flat-leaf parsley

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 to 50 minutes. Drain; set aside.

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 remaining oil and mushrooms.

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.

Add stock to pot; bring to a boil over medium-high heat. Add mushrooms; return turn to a boil. Reduce heat to medium; cook 20 minutes. Stir in wild rice, cream, and parsley; adjust seasoning, and serve.

Serves 8-10.

VERDICT: Not bad.  I used No-Chicken broth instead of chicken stock.  I think it could have used WAY more wild rice.  Keep, I guess.  (Amendment: After a week of leftovers, I never want to eat this again.  Toss!)