Ingredients

serves 8 to 10

　　1 ounce dried porcini mushrooms

　　1/2 teaspoon coarse salt, plus more for seasoning

　　1/2 cup wild rice

　　1 tablespoon olive oil

　　1 1/4 pounds assorted mushrooms, such as button, cremini, shiitake (stems removed), and chanterelle, sliced into bite-size pieces

　　Freshly ground pepper

　　1 tablespoon unsalted butter

　　3 leeks (white and pale-green parts only), quartered lengthwise and thinly sliced

　　1/2 cup sherry or Madeira

　　3 tablespoons soy sauce

　　6 cups homemade or low-sodium store-bought chicken stock

　　2 tablespoons heavy cream

　　1 tablespoon finely chopped fresh flat-leaf parsley

　　

Step 1

In a spice mill or coffee grinder, pulse the porcini to a fine powder. Set aside.

　　

Step 2

In a small saucepan, bring 1 cup water to a boil. Add the salt and wild rice. Cover; reduce heat to medium-low. Cook until tender, 45 to 50 minutes. Drain; set aside.

　　

Step 3

In a large saucepan, heat half the oil over medium-high heat. Add half the mushrooms; season with salt and pepper. Cook until browned and tender, about 7 minutes; transfer to a bowl. Repeat with the remaining oil and mushrooms.

　　

Step 4

Reduce heat to medium-low. Melt the butter; add the leeks. Cook, stirring, until softened, about 5 minutes. Stir in the mushroom powder; cook 1 minute. Add the sherry and soy sauce; cook 1 minute more.

　　

Step 5

Add the stock to the pot; bring to a boil over medium-high heat. Add the mushrooms; return to a boil. Reduce heat to medium; cook 20 minutes. Stir in the wild rice, cream, and parsley; adjust seasoning, and serve.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.