Wild Rice & Mushroom Soup

INGREDIENTS

1 cup

wild rice

1 tsp

salt

1 clove

garlic, peeled

large sprig of fresh thyme

6 cups

water

1 oz

dried porcini mushrooms

5 tbsp

butter, room temperature, divided

2 tbsp

olive oil

12 oz

Crimini mushrooms, chopped, tough stems removed

small leek, halved, rinsed with the white and light green parts thinly sliced

1 clove

garlic, minced

1 tsp

tomato paste

2 tbsp

unbleached all-purpose flour

4 cups

low-sodium vegetable broth

1 cup

dry white wine

3 tbsp

chopped parsley

1 tsp

fresh ground black pepper

1/4 tsp

fine sea salt

1/2 cup

heavy cream

1 tbsp

soy sauce