Wild Rice Soup with Porcini and Escarole (Zuppa di Riso Selvatico) | Williams Sonoma

Name: Wild Rice Soup with Porcini and Escarole (Zuppa di Riso Selvatico) | Williams Sonoma
Total time: 100 min
Ingredients: 1 oz. dried porcini mushrooms, steeped in 1 1/2 cups boiling water for 30 minutes; 1 Tbs. unsalted butter; 2 Tbs. olive oil; 2 small leeks, white and light green portions, thinly sliced; 1/2 lb. mixed fresh mushrooms, brushed cleaned and thinly sliced; Fine sea salt and freshly ground pepper, to taste; 1/2 cup dry white wine; 1 small head escarole, thinly sliced crosswise; 1 1/2 cups wild rice blend (a mix of wild and brown rice); 6 cups chicken broth, preferably homemade; 1/2 cup heavy cream; 2 Tbs. minced fresh flat-leaf parsley

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Wild Rice Soup with Porcini and Escarole (Zuppa di Riso Selvatico) Wild rice is not a traditional Italian food, but its earthy flavor goes beautifully with the

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Ingredients

1 oz. dried porcini mushrooms, steeped in 1 1/2 cups boiling water for 30 minutes&nbsp;
1 Tbs. unsalted butter&nbsp;
2 Tbs. olive oil&nbsp;
2 small leeks, white and light green portions, thinly sliced&nbsp;
1/2 lb. mixed fresh mushrooms, brushed cleaned and thinly sliced&nbsp;
Fine sea salt and freshly ground pepper, to taste&nbsp;
1/2 cup dry white wine&nbsp;
1 small head escarole, thinly sliced crosswise&nbsp;
1 1/2 cups wild rice blend (a mix of wild and brown rice)&nbsp;
6 cups chicken broth, preferably homemade&nbsp;&nbsp;
1/2 cup heavy cream&nbsp;
2 Tbs. minced fresh flat-leaf parsley&nbsp;