Soup with mushrooms and wild rice

Mushroom soup with wild rice and spices in an oriental style is noticeably different in taste from the usual mushroom dishes of Russian cuisine. You need to eat it as soon as it is "removed" from the stove, so you should not cook soup for future use.

Ingredients

• sherry - 60 ml
• dry porcini mushrooms - 50 g
• dry thyme - 0.5 tsp
• wild rice - 150 g
• soy sauce - 1 tbsp l.
• chicken broth - 900 ml
• salt, coarsely ground black pepper
• celery stalks - 2 pcs.
• vegetable oil - 2 tbsp. l.
• onion - 1 pc.
• champignons - 200 g

Directions

1. Put dry mushrooms in a small bowl, pour 500 ml of boiling water and set aside.
2. Rinse the rice, put in a small saucepan and pour 600 ml of hot water. Bring to a boil, reduce heat, cover and cook for 45 minutes.
3. Peel the onion, chop finely. Wash and chop the celery stalks. Heat 1 tbsp in a saucepan. l. butter, put onion and celery, pour in 2 tbsp. l. water and simmer until vegetables are tender. Transfer to a saucepan.
4. Rinse the mushrooms, dry with a napkin and cut into thin slices. Heat the remaining oil in a skillet and fry the mushrooms for 10 minutes. Transfer to a saucepan with onions and celery.
5. Remove the porcini mushrooms from the bowl with a slotted spoon and chop coarsely. Strain the liquid from the mushrooms. Add mushrooms and liquid to saucepan.
6. Pour in the broth and soy sauce, add the wild rice with the remaining water after cooking. Sprinkle with thyme and pepper. Salt to taste. Bring the soup to a boil and cook for 5-7 minutes. Remove from heat, add sherry and serve immediately.