Shiitake Mushroom and Wild Rice Cream Soup

This shiitake mushroom and wild rice cream soup can be enjoyed in any season alone or as a sauce for other vegetables and roots. Wild rice and shiitake mushrooms make this cream soup healthy and the addition of tapioca flour makes this cream soup hearty as well.

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Ingredients for Shiitake Mushroom and Wild Rice Cream Soup

6 tbsp. Organic Butter

1 Tbsp. Finely Minced Onion

1/4 Cup Tapioca Flour

8 to 10 Fair Trade Dried Organic Shiitake Mushrooms

3 Cups Shiitake Mushroom Stock (you get this when you rehydrate the shiitakes)

8 to 10 Fair Trade Dried Organic Shiitake Mushrooms

2 Cups Cooked Wild Rice

1/2 Tbsp Freshly Ground Sea Salt

1 Cup Organic Half & Half Cream

2 Tbsp The Dry Sherry of Your Choice

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Preparation and Serving of Shiitake Mushroom and Wild Rice Cream Soup

Place Shiitakes in a bowl that is large enough to cover them with 4 Cups warm water. The water will become very brown and you will want to save 3 Cups of this for the soup stock. When the shiitakes have become tender again you will chop them into very small pieces and set aside.

Melt butter in saucepan. Sauté onions until they are tender and have that lovely golden brown color that folks are always going on about. Blend in flour. Gradually stir in broth and shiitakes. Cook, stirring constantly until begins to boil. Boil 1 minute. Stir in rice and salt. Simmer 5 minutes. Blend in half & half and sherry. Garnish with parsley or chives.

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