Wild Rice and Mushroom Soup

Wild Rice and Mushroom Soup
Photo by Annabelle Breakey

Ingredients

  • ¾ cup wild rice (see Notes)
  • 8 ounces button mushrooms, finely chopped
  • ½ cup dry white wine
  • 2 tablespoons flour
  • 3 tablespoons minced flat-leaf parsley
  • 4 cups reduced-sodium chicken or vegetable broth
  • 4 ounces pancetta, finely chopped (see Notes)
  • + 6 more ingredients
    • 2/3 cup heavy whipping cream
    • 5 tablespoons butter at room temperature, divided
    • 1 leek, halved, rinsed, and white and light green parts thinly sliced
    • 1 tablespoon salt
    • ½ teaspoon freshly ground black pepper
    • 1 ounce dried porcini mushrooms

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 porcini in a small bowl and pour in 1 1/2 cups boiling water. Let sit until soft, about 1...

View full recipe at My Recipes

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Variations on Wild Rice and Mushroom Soup

  • Wild Rice and Mushroom Soup
    • 1/4 teaspoon dried rosemary
    • 2 cups beef stock or canned beef broth
    • 1 14 1/2-ounce can chicken broth
    • 2 tablespoons butter
    • 3/4 cup milk
    • +7 other ingredients
  • Wild Rice and Mushroom Soup
    • 1/2 cup dry sherry
    • 3 1/4 cups fat-skimmed chicken or beef broth
    • 1 russet potato (1/2 lb.), peeled and chopped
    • 1/2 teaspoon dried thyme
    • +8 other ingredients


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