Mushroom Leek Soup with Wild Rice

Mushroom Leek Soup with Wild Rice

6 oz (1 cup) raw wild rice
3 cups vegetable stock
2 T oil
8 oz (2 cups) of leeks rinsed and chopped (2 large leeks or 3 small. Use white/light green parts only. Not the dark green part)
4 oz (1 cup) of carrots peeled and chopped
4 oz (1 cup) diced celery
1/2 t dried rosemary
1/2 t dried thyme
2 bay leaves
2 t salt
4 dried shiitake mushrooms crumbled into small pieces (no stems)
4 oz fresh wild mushrooms rinsed and chopped (no stems)
4 cups water
3 T soy sauce
1/4 cup dry sherry or white vermouth
black pepper to taste

In a large pot with a lid, bring rice and 3 cups of stock to boil.
Reduce heat, and simmer for 1 hour.
Meanwhile, heat oil in a soup pot and saute leeks for 5 minutes.
Add carrots, Celery, Rosemary, Thyme, Bay Leaves, Salt, Fresh Mushrooms, and Shiitake Mushrooms and saute for another 5 minutes.
Stir in water, soy sauce, and sherry/vermouth.
Simmer 10 minutes. Remove bay leaves. When rice is finished
cooking, combine soup and rice. Stir and add pepper. Serves 4 to 6