|Recipe Title: Wild Rice and Mushroom Soup|
Contributed by: MaryMcP
Additional Credits for Recipe
|From the October 2007 issue of Sunset magazine.|
Note from the Diva
|I posted this a long time ago on DG. It is hands down one of the best soups we ever 'et. Loved it. Ate it four nights straight till it was gone.|
List of Ingredients
|3/4 cup wild rice|
1 TBS salt
1 oz dried porcini mushrooms (I could not find these so used dried black mushrooms)
5 TBS butter at room temperature, divided
4 oz pancetta, finely chopped (I used bacon)
8 oz button mushrooms, finely chopped
1 leek, halved, rinsed and white and light green parts, thinly-sliced
2 TBS flour
1.5 cup dry white wine
4 cups reduced-sodium chicken or vegetable broth (I used home-made, defatted chicken broth)
3 TBS minced flat-leaf parsley
1/2 tsp freshly ground black pepper
2/3 cup heavy whipping cream (I omitted this ingredient)
|1. Put wild rice, salt and 8 cups cold water in a medium pot. Bring to a boil, lower heat to maintain a steady simmer, and cook until rice is tender, about 45 minutes. Drain and set aside.|
2. Meanwhile, put dried mushrooms in a small bowl and pour in 1.5 cups boiling water. Let sit until soft, about 15 minutes.
3. In a large pot, cook 1 TBS butter and pancetta over medium-high heat until the meat renders some of its fat and turns a lighter pink. Add button mushrooms and leek. Cook, stirring occasionally, until mushrooms give off their liquid, about 10 minutes.
4. Meanwhile, lift porcini from liquid with a slotted spoon (reserving liquid), chop finely and add to pot.
5. Sprinkle vegetables and pancetta with flour and cook, stirring constantly, until flour starts to stick to the bottom of the pot (scrap it up as much as possible while stirring). Add wine, reserved liquid from soaking porcini (pouring slowly so as to leave any grit behind), and broth. Bring to a boil, then lower heat to maintain a steady simmer and cook 15 minutes.
6. Meanwhile, combine remaining 4 TBS butter, the parsley, and pepper, set aside.
7. Add reserved wild rice to vegetable mixture and cook 10 minutes. Stir in cream and cook until hot, about 1 minute. Divide soup among 8 bowls and serve hot, with a dollop of parsely butter on each serving.
Number of Servings: 8
General Cooking/Prep Method
Extra Features of Recipe