This soup is delicious!!! I have made it several times now and everyone loves it. It's easiest if you prepare/chop everything ahead of time, that way it is all ready to go when it needs to be thrown in. I wish it were a bit lower in fat and next time I make it I may try using half and half.
Wild Rice and Mushroom Soup
Sallyrenae Posted: 01/05/09
UrbanHouseWife Posted: 12/01/10
Unbelievable! So delish. This will be a new winter standard for us. I used a few substitutions. Cornstarch instead of flour (gluten free), bacon instead of the other pork product. The parsley butter is a MUST. Changes the entire dish. Fabulous. I used up my leftover wild rice from thanksgiving - just tossed it in! And the bacon bits from Hormel. Super easy!
jlhuber Posted: 02/01/11
My husband came across and made this for me and it was unbelievable! He used the bacon instead of the pancetta and it was delicious. He did the parsley butter the first time, but didn't used it the second time, and I thought it was still just as good. This is definately one of my favorite soups and it will be made again and again.
ZeeWhoo Posted: 02/18/12
This is yummy! However, it seems like the original recipe is a heart attack in a cooking pot. I heavily modified this into a vegan version and it was DELICIOUS! I cooked the mushrooms and leeks in olive oil instead of butter. I left out the bacon. I skipped the parsley butter. I added more leeks for flavor, and I used MimicCreme Unsweetened Almond & Cashew Cream instead of cow milk cream. If you prefer wheat free, use arrowroot at the very last step when it's not boiling hot to substitute for a thickening agent. Mmmmm! Give this altered version a try if you're watching your fat and cholesterol intake or you are vegan. If you prefer wheat free, use arrowroot at the very last step when it's not boiling hot to substitute for a thickening agent.
mariahanlon7 Posted: 01/31/13
delicious soup!!!! I sprinkled it with Parmesan cheese.. wow! very good!
Peppermage Posted: 01/23/13
Everyone in my family (except me) hates mushrooms, but my family LOVED this soup and requested that we add it to our menu rotation. My substitutions: 4-oz button mushrooms and 8-oz oyster mushrooms; instead of the parsley butter, I just added parsley flakes and the black pepper at the end with the heavy cream (that last cuts 4 TB of butter from the recipe). Next time, I think I will cook the pancetta a bit more, render a lot of the fat, since it softens a lot when it sits in the liquid, and it can get a flabby texture. And/or I might reserve a bit to cook until crispy and sprinkle on top when plating.