Wild Rice and Mushroom Soup Recipe – Sunset Magazine

Ingredients

• 3/4 cup wild rice (see Notes)
• 1 tablespoon salt
• 1 ounce dried porcini mushrooms
• 5 tablespoons butter at room temperature, divided
• 4 ounces pancetta, finely chopped (see Notes)
• 8 ounces button mushrooms, finely chopped
• 1 leek, halved, rinsed, and white and light green parts thinly sliced
• 2 tablespoons flour
• 1/2 cup dry white wine
• 4 cups reduced-sodium chicken or vegetable broth
• 3 tablespoons minced flat-leaf parsley
• 1/2 teaspoon freshly ground black pepper
• 2/3 cup heavy whipping cream