Part 62 (1/2)

1 teaspoon salt

Several pinches of freshly ground black pepper

8 ounces cremini mushrooms (about 3 cups), sliced thinly

1 cups wild rice (try to find a wild rice blend with several kinds mixed together)

4 cups vegetable stock, plus extra if needed

1 carrot, peeled

Several sprigs of fresh chervil for garnish

PLACE THE porcinis in a bowl. Measure 2 cups of boiling water and pour over the porcinis. Cover with a plate and set aside.

Preheat a stockpot over medium-high heat. Add the olive oil and saute the onions for about 3 minutes. Add the garlic, fresh thyme, salt, and pepper. Cook for about 10 minutes or until browned, stirring frequently.

Add the sliced creminis and saute for about 3 minutes. In the meantime, remove the porcinis from their broth (with tongs or a fork). Slice them thinly and add to the stockpot along with the porcini broth. Let the mixture cook for a few more minutes.

Add the wild rice and the vegetable stock. Cover and bring to a boil. Once the soup is boiling, lower the heat to low and simmer for about 45 minutes.

When the rice is tender, grate in the carrot, turn off the heat, and let sit for 10 more minutes. If the soup is too thick, add another cup or so of water or broth. Ladle into bowls and garnish with sprigs of fresh chervil.

DOUBLE PEA SOUP WITH ROASTED RED PEPPERS.

SERVES 6 TO 8.

TIME: 1 HOUR 20 MINUTES.

Split pea soup is practically a pop-culture icon, in the world of soups, that is. Or at least we think so. Our split pea is a little amped-up, featuring extra herbs and spices, a new texture thanks to the addition of fresh green peas, and a little bit of smoky-sweetness from roasted red peppers. A big bowl makes a perfect light yet nouris.h.i.+ng meal, especially when served alongside crusty bread and Hummus (page 67) for dipping.

3 tablespoons olive oil

1 large onion, chopped finely

2 carrots, peeled and cut into small dice

2 stalks celery, chopped into -inch pieces

2 quarts water

1 pound dried split green peas