4 oz. PRIVATE SELECTION™ GOURMET BLEND MIXED MUSHROOMS
2 cups chicken or vegetable stock
2 oz. (1⁄2 pkg.) Private Selection Slow Roasted Pancetta Cubetti
3 Tbsp. butter
1⁄4 cup + 2 Tbsp. flour
4 cups whole milk
1⁄4 tsp. garlic powder
2 tsp. dried thyme (or more to taste)
Salt, to taste
Ground white pepper, to taste
1⁄2 cup chopped fresh parsley, plus more for garnish
1⁄2 cup Private Selection grated Parmesan cheese, plus garnish
Instructions
Rinse the rice thoroughly in cold water; drain. Add the rice, water and salt to a medium saucepan; bring to a boil, then reduce heat and cover. Simmer about 45 minutes. Drain off any remaining water; set aside.
Roughly chop the mushrooms. In a large soup pot, combine the mushrooms and stock. Bring to a boil, then reduce heat and simmer, stirring occasionally, until the mushrooms are tender, about 5 minutes. Add the rice.
In a medium saucepan over medium heat, sauté the pancetta until lightly browned, about 5 minutes. Transfer the pancetta to a plate. Return the saucepan to medium-low heat and add butter. Add the flour and whisk to combine. Stirring constantly, cook the mixture (roux) until it turns golden brown and smells toasty, about 2 minutes. Gradually whisk in 1 cup of milk. Whisking constantly, add the remaining 3 cups of milk, 1 cup at a time, allowing the mixture to thicken a bit between each addition. Add the garlic powder, dried thyme, salt and pepper; cook 5 minutes more.
Add the milk mixture to the mushrooms and broth. Bring to a simmer; stir in the pancetta, parsley and Parmesan cheese. Add salt and white pepper to taste. Ladle into bowls; garnish with Parmesan and parsley. Serve immediately, refrigerating any leftovers.
Recipe by The Amiable Cooks at https://theamiablecooks.com/creamy-mushroom-and-wild-rice-soup-with-pancetta/