Wild Rice And Mushroom SoupFrom luisascatering 7 years ago
- 3/4 cup wild rice (I just use the pre-cooked wild rice from Trader Joe's) shopping list
- 1 tbsp kosher salt shopping list
- 1 oz. dried porcini mushrooms shopping list
- 5 tbsp butter at room temperature, divided shopping list
- 4 oz. pancetta, finely chopped (optional) shopping list
- 8 oz. cremini mushrooms, finely chopped shopping list
- 1 leek, halved, rinsed, and white and light green parts thinly sliced shopping list
- 2 tbsp flour shopping list
- 1/2 cup dry white wine (please always use a good wine that you would actually enjoy drinking as well!) shopping list
- 3 tbsp minced Italian parsley shopping list
- 1/2 tsp freshly ground white pepper (black is fine too) shopping list
- 1/2 teaspoon freshly grated nutmeg shopping list
- 2/3 cup heavy cream shopping list
- 4 cups homemade vegetable stock (ingredients as follows): shopping list
- 1 leek. sliced and rinsed clean shopping list
- 3 medium sweet onions, peeled and chopped shopping list
- 3 large carrots, scrubbed and chopped shopping list
- 2 stalks celery, rinsed and chopped shopping list
- 8 ounces crimini mushrooms, rinsed and quartered shopping list
- 2 roma tomatoes, rinsed and quartered shopping list
- 1 head fennel (about 1 lb.), rinsed, and chopped shopping list
- Handful fresh parsley shopping list
- Handful fresh thyme shopping list
- Handful fresh oregano shopping list
- 1 tablespoon black peppercorns shopping list
- kosher salt to taste shopping list
How to make it
- For the stock:
- 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.
- 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.
- For wild rice and mushroom soup:
- 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.
- Meanwhile, put dried porcini in a small bowl and pour in 1 1/2 cups boiling water. Let sit until soft, about 15 minutes.
- 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.
- Add button mushrooms and leek, Cook, stirring occasionally, until mushrooms give off their liquid, about 10 minutes.
- Meanwhile, lift porcini from liquid with a slotted spoon (reserving liquid), chop finely, and add to pot.
- 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.
- Meanwhile, combine remaining 4 tbsp butter, the parsley, and pepper, Set aside.
- 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.
The Cookluisascatering San Carlos, CA
The Rating7 people
As usual your presentation is perfect.
dried porcini mushrooms make a wonderful earthy addition to the stock morrells are great too.
You have my five
Flagged as Beautifultrigger in loved it
Love this recipe and the picture looks beautiful!juels in Clayton loved it
This looks amazing! The photo is beautiful and the soup sounds delicious! Thanks for sharing! *5*gourmetana in London loved it