Wild Rice and Mushroom Soup

Wild Rice and Mushroom Soup
Photo by Annabelle Breakey

Ingredients

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

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

Comments

Variations on Wild Rice and Mushroom Soup

  • Wild Rice and Mushroom Soup
    • 1 8-ounce russet potato
    • 1 1/2 cups water
    • 2 tablespoons Madeira
    • 1 onion
    • 1 ounce dried shiitake mushrooms
    • 1/4 teaspoon dried thyme
    • +6 other ingredients
  • Wild Rice and Mushroom Soup
    • 1/2 cup half-and-half (light cream) or whipping cream
    • 1 cup dried shiitake mushrooms
    • 1/2 teaspoon dried rosemary
    • +9 other ingredients


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