Wild Rice And Mushroom Soup Recipe

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Wild Rice And Mushroom Soup
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Ingredients
26
Count
Nutrition
435
Calories
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Ingredients:

Directions:

  1. For the stock:
  2. Place leek in an 8- to 10-quart pan. Add onions, carrots, celery, mushrooms, tomatoes, fennel, parsley, thyme, oregano, peppercorns, salt and enough water to cover vegetables (about 2 qt.). Bring to a boil over high heat, then reduce heat and simmer, uncovered, for 2 hours, adding water as needed to keep vegetables barely covered.
  3. Line a colander with a layer of cheesecloth (or use a large, fine wire strainer); set over a large bowl. Pour stock mixture into colander and drain vegetables well; discard vegetables. Reserve stock for use.
  4. For wild rice and mushroom soup:
  5. If you are not using pre-cooked wild rice: 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.
  6. Meanwhile, put dried porcini in a small bowl and pour in 1 1/2 cups boiling water. Let sit until soft, about 15 minutes.
  7. In a large pot, cook 1 tbsp butter (and pancetta, if using) over medium-high heat until the meat renders some of its fat and turns a lighter pink.
  8. Add button mushrooms and leek, Cook, stirring occasionally, until mushrooms give off their liquid, about 10 minutes.
  9. Meanwhile, lift porcini from liquid with a slotted spoon (reserving liquid), chop finely, and add to pot.
  10. Sprinkle sauteed vegetable mixture with flour and cook, stirring constantly, until flour starts to stick to the bottom of the pot (scrape 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 stock. Bring to a boil, then lower heat to maintain a steady simmer and cook 15 minutes.
  11. Meanwhile, combine remaining 4 tbsp butter, the parsley, and pepper, Set aside.
  12. 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 parsley butter on each serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 435.12 Kcal (1822 kJ)
Calories from fat 173 Kcal
% Daily Value*
Total Fat 19.22g 30%
Cholesterol 45.01mg 15%
Sodium 746.81mg 31%
Potassium 936.79mg 20%
Total Carbs 52.16g 17%
Sugars 12.53g 50%
Dietary Fiber 6.52g 26%
Protein 12.87g 26%
Vitamin C 22.5mg 37%
Vitamin A 0.4mg 12%
Iron 44.5mg 247%
Calcium 153.8mg 15%
Amount Per 100 g
Calories 84.67 Kcal (354 kJ)
Calories from fat 33.66 Kcal
% Daily Value*
Total Fat 3.74g 30%
Cholesterol 8.76mg 15%
Sodium 145.32mg 31%
Potassium 182.28mg 20%
Total Carbs 10.15g 17%
Sugars 2.44g 50%
Dietary Fiber 1.27g 26%
Protein 2.5g 26%
Vitamin C 4.4mg 37%
Vitamin A 0.1mg 12%
Iron 8.7mg 247%
Calcium 29.9mg 15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.5
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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