mushroom wild rice soup--I just made this. It is delicious, rich in a risotto kind of way. I doubled the recipe plus I added three ounces of dried mushrooms (porcinis, chanterelles, and morels), used the "mushroom water" (a little more than a cup) and some of the "rice water" with four cups beef broth. I left out the milk and rosemary. I am so glad that I made a double batch!