We don’t branch out much from our Food Network Magazine. There isn’t much need to – they are trustworthy and we have more drool-worthy recipes waiting in line to be tried than we know what to do with. But once in awhile we see a photo of a dish that looks good enough to take a chance on. This recipe comes from a local grocery store’s flier (Fry’s). Mushrooms are one of our favorite things, and this one called for so we figured we’d give it a shot…. and we’re glad we did. This is basically a homemade cream of mushroom soup – full of mushroom-y, hearty richness. There is very little prep time involved here – it’s all cook time, albeit it active cook time. The only meat involved is a little pancetta, to give it that cured flavor. Serve this thick, creamy soup with a baguette (and maybe some tossed greens) and you will be completely satisfied.
Tips (unsponsored): We got our pancetta and our “gourmet mushroom blend” from the local grocery store who put out the flier that contained this recipe (Fry’s). Buying mushrooms already sliced means you don’t have to wipe them down and slice them yourself. If you do buy whole mushrooms, be sure to use a dry rag to wipe them, as they will absorb the water of a wet cloth.
Let your kids rinse the rice and garnish individual bowls with parmesan and parsley. As you prepare and eat this dish together with your family, teach them about some of the health benefits they are providing their bodies:
- White mushrooms provide you with phosphorus, which helps keep your bones dense.
- Cremini (or baby bella) mushrooms can help with inflamation in your body.
- Shiitake mushrooms have been shown in recent studies to help protect the cardiovascular system.
This recipe has whisperings of Italian-ness, but it doesn’t scream any culture in particular, so let’s learn a few things about Ethiopia and it’s people:
- Ethiopian children usually have to walk long distances to school. Aren’t you glad you don’t have to walk for miles to get to school?
- Many Ethiopian kids don’t have the same last name as their parents – their father’s first name is usually their last name.
- A traditional bread called injera is flat like a pancake and a bit moist like a sponge and is used to scoop up spicy stews and other dishes.
From: Creamy Mushroom and Wild Rice Soup with Pancetta
- 1 pkg. (4 oz.) wild rice
- 21⁄2 cups water
- 1⁄2 tsp. salt
- 8 oz. sliced white mushrooms
- 8 oz. sliced baby bella mushrooms
- 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
- 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.
