Porcini and button mushroom soup with wild rice and pancetta
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 dried porcini in a small bowl and pour in 1 1/2 cups boiling water. Stir and let sit until soft, about 15 minutes.
3. in a large pot, cook 1 T butter and pancetta over medium high heat until the meat renders some of its fat and turns a lighter pink. Add chopped button mushrooms and leek. Cook, stirring occasionally, until mushrooms give off their liquid, about 10 minutes.
4. Meanwhile lift porcini from liquid with a slotted spoon (reserving liquid) and rinse thoroughly under running water to release any silt, Chop mushrooms finely. Add to pot with vegetables. Drain reserved liquid through a piece of cheesecloth over a bowl to strain silt. Reserve liquid and discard cheesecloth.
5. Sprinkle vegetables 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 porcini liquid and broth. Bring to a boil, then lower heat to maintain a steady simmer and cook 15 minutes.
7. Add reserved rice to vegetable mixtures and season with salt and pepper as needed. Cook 10 minutes. Stir in cream until hot, about 1 minute. Serve.
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Serving Size: 1 Serving (205g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 217 | ||
Calories from Fat: 106 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.8g | 16 % | |
Saturated Fat 5.4g | 27 % | |
Monounsaturated Fat 4.3g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 27.2mg | 8 % | |
Sodium 412.9mg | 14 % | |
Potassium 376.3mg | 10 % | |
Total Carbohydrate 20.4g | 6 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 18.9g | ||
Protein 7.4g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 217
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