I made this last night using porcini mushrooms. Small amount but the porcini powder gave it such great flavor! and you can sprinkle the powder on other things as well.

Mushroom and Wild Rice Soup

1/2 teaspoon coarse salt, plus more for seasoning
1/2 cup wild rice
3 teaspoons olive oil
1 1/4 pounds assorted mushrooms, such as button, cremini, shiitake (stems removed), and chanterelle, sliced into bite-size pieces
Freshly ground pepper
1 tablespoon unsalted butter
3 leeks (white and pale-green parts only), quartered lengthwise and thinly sliced
1 tablespoon Porcini Powder
1/2 cup sherry or Madeira
3 tablespoons soy sauce
6 cups chicken stock
2 tablespoons heavy cream
1 tablespoon finely chopped fresh, flat-leaf parsley

In a small saucepan, bring 1 cup water to a boil. Add salt and wild rice. Cover; reduce heat to medium-low. Cook until tender, 45 to 50 minutes. Drain; set aside

In a large saucepan, heat half the oil over medium-high heat. Add half th mushrooms; season with salt and pepper. Cook until browned and tender, about 7 minutes; transfer to a bowl. Repeat wit remaining oil and mushrooms.

Reduce heat to medium-low. Melt butter; add leeks. Cook, stirring, until softened, about 5 minutes. Stir in mushroom powder; cook 1 minute. Add sherry and soy sauce; cook 1 minute more.

Add stock to pot; bring to a boil over medium-high heat. Add mushrooms; return turn to a boil. Reduce heat to medium; cook 20 minutes. Stir in wild rice, cream, and parsley; adjust seasoning, and serve.

PORCINI POWDER (1/3 cup)
1 ounce dried porcini mushrooms
In a spice mill or coffee grinder, pulse porcini to a fine powder. Store in an airtight container at room temperature.

"Martha Stewart Living - September 2003"

Porcini.....mmmmmm......beef soups and stews....I also add porcini powder to polenta concoctions.