Wild Rice and Mushroom Soup: this soup started out with baking soda to break down the wild rice ‘s hard pectin coating and then baking the rice to attain a rich brown stock which was then flavored with a variety of mushrooms (including: shitake, white, porcini, oyster, boletes, and wood ear) and finished off with lemon thyme and lemon zest; fresh home baked bread accompanied the soup. For the beer pairing , this meal was served with Flying Fish Brewing ‘s Exit 16 Wild Rice Double IPA. The rich earthy, nutty, savory flavors in the soup nicely contrasted with the tropical fruit and pine-like flavors from the chinook and citra hops in this DIPA, while the citrus flavor from the lemon thyme and zest acted as a bridge between the different flavors.