Wild Mushroom And Butternut Squash Soup

1. 1

   Fill a saucepan with 3 cups cold water, add rice and bring to a boil. Reduce heat to medium and cook until rice is soft and beginning to burst, about 35 to 40 minutes. Drain and reserve.

2. 2

   Place porcinis in a bowl and cover with boiling water; allow to soak until they soften, about 30 minutes. Squeeze water out of mushrooms and chop finely. Strain the mushroom soaking liquid, discarding gritty bits; reserve liquid for the soup base.

3. 3

   Heat the olive oil in a large skillet over medium-high heat. Add shiitake mushrooms and saute until golden and softened, about 5 minutes. Add the chan-terelles and cook just until softened, about 2 minutes. Pour in the brandy and stir for a min-ute, scraping up any browned bits from the bottom of the pan. Set aside.

4. 4

   Melt the butter in another large pot over medium heat. Add the garlic, shallots, celery and kosher salt. Cook for 5 minutes, until the vegetables are beginning to brown slightly. Add the flour and stir for 1 min-ute so the vegetables are coated. Pour in the mushroom soaking liquid a little at a time, stirring to prevent lumps.

5. 5

   Add the butternut squash and let soup simmer gently for about 7 minutes. Add the reserved wild rice, shiitakes, cream, nutmeg and thyme, cooking gently just until soup is heated through.

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