Wild Rice and Mushroom Soup

Instructions

1. Add sherry, bring to a simmer and reduce by half.
2. Bring to a boil, add rice, and bring back to a boil. Reduce heat to simmer, cover and cook 45 minutes. Set aside.
3. Bring 3 cups of water to a boil, add dried porcini mushrooms, reduce heat and cover until mushrooms are soft.
4. Transfer mushrooms to a bowl using a slotted spoon. Return pan with mushroom liquid to stovetop.
5. Heat oil in a heavy bottom soup pot on medium-high. Add garlic, onions, and leeks. Cook, stirring constantly, until onions are translucent.
6. Add in both types of mushrooms and thyme. Cook until mushrooms give up all their liquid.
7. Dust pan with flour, stir until incorporated, then add broth and bring to a simmer.
8. Transfer 2 cups of mushroom mixture to a blender. Process on high until smooth then return to pot.
9. Add in cooked rice, parsley, Bragg Liquid Aminos, and heavy cream. Bring to a simmer and serve.