Wild Rice Mushroom Soup

In heatproof bowl, pour 1 cup (250 mL) boiling water over dried mushrooms; let stand until softened, about 30 minutes. Reserving soaking liquid, strain, discarding sediment.

In skillet, heat oil and half of the butter over medium-high heat; saut?remini and porcini mushrooms and 1/4 tsp (1 mL) of the salt until golden, about 5 minutes. Add brandy; cook until most of the liquid is evaporated, about 1 minute. Set aside.

In large saucepan, melt remaining butter over medium heat; fry onions, celery, garlic, thyme, pepper and remaining salt, stirring often, until vegetables are very soft, about 10 minutes.

Add reserved soaking liquid, stock and 2 cups (500 mL) water; bring to boil. Reduce heat and simmer, uncovered and stirring occasionally, for 20 minutes. Stir in mushrooms; let cool slightly.

In blender, pur?half of the soup; return to saucepan. Stir in wild rice and cream; bring to simmer over medium heat, stirring often. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, in airtight container until cold. Cover and refrigerate for up to 2 days.)