Wild Rice & Mushroom Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3/4 c wild rice (whole grain)
1 TB salt
1 oz dried porchini mushrooms
5 TBS butter, room temp, divided
4 oz panchetta finely chopped or bacon
8 oz fresh mushrooms finely chopped
1 leek halved, rinsed, while and light green parts finely sliced
2 TBS Floor
1/2 cup dry white wine
4 cups reduced sodium chicken or vegetable broth
3 TBS minced flat leaf parsley
1/2 tsp freshly ground pepper
2/3 cup heavy whipping cream
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Directions: |
Directions:1. Rice, salt and 8 cups cold water in pot. Boil lower heat and simmer until rice is tender. About 45 mins. Drain and set aside.
2. Meanwhile, put porchini in small bowl and pour 1 1/2 cups of boiling water and let sit until soft or about 15 mins.
3. In large pot cook 1 TBS butter and panchetta at medium high heat until meat turns lighter pink. Add fresh mushrooms and leek, cook stirring occasionally until mushrooms give off their liquid, about 10 minutes.
4. Meanwhile lift porchini from liquid with slotted spoon, reserving liquid. Chop finely and add to pot.
5. Sprinkle veggies and panchetta mixture with flour and cook, stirring constantly until flour starts to stick to bottom. Add wine and mushroom soaking liquid (strain the dried mushroom liquid with coffee filter) and broth. Bring to boil and then lower heat and simmer 15 minutes.
6. Meanwhile, combine 4 TBS butter, parsley and pepper. Set aside.
7. Add reserved rice to the soup mixture and cook 10 minutes. Stir in cream and cook until hot about 1 minute.DO NOT BOIL. Divide soup and top with dollop of paisley butter on each serving. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:1 hour 30 minutes |
Personal
Notes: |
Personal
Notes: Delicious, your guests will love it!
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This recipe for Wild Rice & Mushroom Soup is from