Wild Rice And Mushroom Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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A little cream goes a long way in this earthy, supremely comforting soup. I think it captures the essence of fall in each slurp! I hope you try it and enjoy it :-) Ingredients:
3/4 cup wild rice (i just use the pre-cooked wild rice from trader joe's) |
1 tbsp kosher salt |
1 oz. dried porcini mushrooms |
5 tbsp butter at room temperature, divided |
4 oz. pancetta, finely chopped (optional) |
8 oz. cremini mushrooms, finely chopped |
1 leek, halved, rinsed, and white and light green parts thinly sliced |
2 tbsp flour |
1/2 cup dry white wine (please always use a good wine that you would actually enjoy drinking as well!) |
3 tbsp minced italian parsley |
1/2 tsp freshly ground white pepper (black is fine too) |
1/2 teaspoon freshly grated nutmeg |
2/3 cup heavy cream |
4 cups homemade vegetable stock (ingredients as follows) |
1 leek. sliced and rinsed clean |
3 medium sweet onions, peeled and chopped |
3 large carrots, scrubbed and chopped |
2 stalks celery, rinsed and chopped |
8 ounces crimini mushrooms, rinsed and quartered |
2 roma tomatoes, rinsed and quartered |
1 head fennel (about 1 lb.), rinsed, and chopped |
handful fresh parsley |
handful fresh thyme |
handful fresh oregano |
1 tablespoon black peppercorns |
kosher salt to taste |
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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