b'Call of the Wild Rice SoupThe nutty flavor of the wild rice and the woodsy taste of the mushrooms are the star ingredients inPrepare in advance Methodthis satisfying vegetable soup. Everyone wants Diane to make this for them when theyre sick. Then again, everyone also wants it when they are well. 2 quarts Roasted Vegetable Stock,1.Thoroughly clean the wild rice by rinsing it three page 246times with three changes of hot tap water. Serves 6 to 82.Put the rice in a medium-size pot, cover with Ingredients water, and bring to a boil. Add 1 teaspoon salt 1 cup wild rice, uncooked and reduce heat to a simmer. Cover and cook 3 cups water until rice is al dente, approximately 15 minutes. When done, set aside until step 3.1 teaspoon salt 2.In a soup pot, heat the grapeseed oil and Earth 2 tablespoons grapeseed oil Balance. Saut the onions and garlic until soft. 1 tablespoon Earth Balance VeganAdd the shiitake mushrooms and continue Buttery Stick cooking for approximately 5 minutes.2 white onions, diced 3.Add the celery, carrots, and fennel, stirring well to combine with the other ingredients. Cook for 4 cloves garlic, finely chopped several minutes, then add the stock, salt and 1 pound fresh shiitake mushrooms,pepper, porcini mushrooms with their soaking stems removed and discarded, caps liquid, the herbs, chestnuts, cooked wild rice, and wiped clean and sliced any remaining water in the rice pot.5 stalks celery, thinly sliced 4.Simmer the soup for 20 minutes until the rice is tender. Remove and discard the bay leaf and 3 large carrots, diced thyme sprigs.2 small fennel bulbs, thinly slicedNote2 quarts vegetable stock, or more as Cooking times assume that you are using the hand-needed harvested, grayish-green true wild rice. Jet black rice salt and freshly ground pepper tolabeled as wild is cultivated for commercial produc-taste tion; its less flavorful and takes at least twice as long to cook as hand-harvested rice.1 ounce dried porcini mushrooms, Refrigerates well.reconstituted according to package Freezes well.directions, soaking water reserved3 sprigs thyme cup chopped flat-leaf parsley1 bay leaf1 (5-ounce) package whole roasted and peeled chestnuts, halved64 For Goodness Sake Soups 65'