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1
Put the dried mushrooms in a mixing bowl and add eight cups of lukewarm water.
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2
Let soak for 30 minutes or longer.
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3
When the mushrooms are softened, massage them to extract any sand or soil, then squeeze them dry.
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4
Set aside, reserving the soaking liquid.
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5
Line a sieve with a double thickness of cheesecloth and strain the soaking liquid through it.
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6
There should be about seven cups.
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7
Set aside.
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8
Meanwhile, heat two tablespoons of the butter in a four-quart kettle or casserole and add the garlic and leeks.
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9
Cook, stirring often, about five minutes.
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10
Do not brown.
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11
Coarsely chop the soaked dried mushrooms and add them to the kettle.
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12
Sprinkle with the flour and cook over low heat, stirring often, about five minutes.
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13
Stir briskly from the bottom to prevent sticking.
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14
Add the wine, chicken broth and reserved soaking liquid.
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15
Simmer, uncovered, about an hour and 10 minutes.
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16
There should be about 9 1/2 cups of soup.
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17
Meanwhile, heat two tablespoons of the butter in a saucepan and add one and a half cups of water.
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18
Bring to the boil and add the salt and rice.
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19
Cover closely and cook 50 minutes, or until the rice has absorbed most of the liquid and is tender.
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20
Strain the soup, reserving both liquids and solids.
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21
Put the solids into the container of a food processor or electric blender and blend thoroughly, then return them to the kettle and add the strained-off liquid.
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22
Heat the remaining tablespoon of butter in a skillet and add the sliced fresh mushrooms.
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23
Cook about one minute, stirring.
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24
Stir in the lemon juice and Sherry.
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25
Add the sliced mushrooms and wild rice to the soup.
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26
Add salt and pepper to taste.
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27
Sprinkle with thyme.
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28
There should be about 10 cups of soup.
