Mushroom and Wild Rice Soup

Step 1

Caramelize the shallots: Heat a 6 quart Dutch oven or pot over medium heat. Add butter. Once melted, add the thinly sliced shallots. Sprinkle with 1/4 teaspoon salt and ⅛ teaspoon of baking soda, then stir to combine. The shallots will turn yellow and start to cook very quickly. They should be caramelized, and deep golden within just 10 minutes. Stir only every few minutes.

Step 2

Prep the mushrooms: While the shallots caramelize, slice half of the mushrooms and cut the other half into quarters. Include the stems.

Step 3

Saute the mushrooms: Stir in the sliced and quartered mushrooms, celery, carrots, and garlic. Cook for 8 to 10 minutes, or until the mushrooms are reduced in size and golden.

Step 4

Season and simmer: Stir in the soy sauce, poultry seasoning, the remaining 1/4 teaspoon salt, and pepper. Pour in the vegetable broth and drained chickpeas. Bring to a gentle boil over high heat, then pour in the well-rinsed wild rice. Cover the soup and cook until the rice is tender, about 45 minutes.

Step 5

Stir in the half-and-half: When the rice is completely cooked, remove the lid. Reduce heat to low. Add the half-and-half. Stir to combine. Stir in the sherry cooking wine. I recommend stirring between steps on the off chance that the acidic sherry curdles the half-and-half. Taste for seasonings and enjoy!