INGREDIENTS
1 cup
wild rice
1 tsp
salt
1 clove
garlic
1 large sprig
fresh thyme
6 cups
water
1 oz
dried porcini mushrooms
5 tbsp
unsalted butter
2 tbsp
olive oil
12 oz
cremini mushrooms
1 small
leek
1 clove
garlic
1 tsp
tomato paste
2 tbsp
flour
4 cups
vegetable broth
1 cup
dry white wine
3 tbsp
parsley
1 tsp
ground pepper
1/4 tsp
sea salt
1/2 cup
heavy cream
1 tbsp
soy sauce