Wild Rice and Mushroom Soup
Appears in Cook's Illustrated January/February 2013, America's Test Kitchen TV
For a rich, earthy, nutty-tasting wild rice and mushroom soup, we had to figure out how to make its signature ingredients do more than just add bulk.
WHY THIS RECIPE WORKS
We kept the focus on the wild rice and mushrooms by selecting ingredients that amplified the nutty, earthy, umami-rich flavor profile we were after. Simmering the wild rice with baking soda decreased the cook time and brought out more robus...