You will need:

1 large kettle/Dutch oven

1 large saucepan with lid

1 cup uncooked wild rice* (can use canned wild rice if desired, do not need to cook it as shown below. The uncooked wild rice is more flavorful than canned, so it is what we recommend.)

cold water, according to the wild rice package directions

1 small shallot, minced

8 ounces fresh baby portabella mushrooms, sliced (white mushrooms can be substituted, but do not have the same flavor as the baby bellas)

6 dried shitake mushrooms, or any strong-flavored dried mushrooms of your choice

2 15 ounce cans of vegetable broth, or one quart boxed vegetable broth, unsalted if possible

1 pint of half and half milk/cream

1 tbsp. butter

2 tsp. cornstarch dissolved in 1/4 cup of water

In large saucepan, pour uncooked wild rice into cold water, cook according to package directions, until most of the wild rice has split open. DO NOT discard any liquid left over from the wild rice.

To prepare the dried mushrooms:

Either pulverize them in a food processor (our preferred method) or
Soak dried mushrooms in vegetable broth until they are soft and chop them up finely.

In the large kettle, saute fresh mushrooms in 1 tbsp. butter until done then add shallot. Saute shallot until translucent. Add the cooked wild rice.

Pour in 2 cans of vegetable broth and prepared dried mushrooms

Bring to a boil, simmer for 10-15 minutes to blend the flavors, turn off heat

Add cornstarch, return to a boil

Turn the heat down to medium, add half and half (or cream), stir in and serve

Can add salt to taste if needed

Eat and enjoy!

(*uncooked wild rice may not be available in your area, but can be purchased on the Internet)

A 'nuther grate experiment from John's kitchen!

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