Hi Everyone,
I Know this is not crafting, (but in a way it is). I posted a recipe on the Woman Who Can Cook Facebook Group that I belong to and some of my family and friends. We post things we have made and our favorite tested recipes. Anyway this recipe has brought back some fond memories.
When I was little my mother sent us to a babysitter's house. She had a little girl too, or age (my sister and I) and her name was Lisa. I remember her mother (Winnie) would feed us lunch when we were there. Of course we had to eat everything on or plate before we could leave the table. Well when I was little I hated peas with a passion. It would never fail she would make us eat peas at least once a week. She would never let me leave the table till I ate them. Well I would fool her I would hold them in my mouth till we were done and go spit them in the toilet before our nap. Well I did this for a while till she got wise to me. One day she walked in and caught me. Needless to say I had to eat them from then on.
Ok ----Now Winnie would start supper before we would go home and sometimes she would make homemade potato soup. She would give it to us once in awhile for lunch. It was soooo good that when she made it for supper I secretly wished I could stay and eat with them.
As the years went by we all grew up and when I turned 16 I got a job. It was a little pizzeria, named Louie's. Of course Louie was the owner and his wife Sharon ran it.
They had the best hand tossed homemade pizza I've ever had. Now Sharon would make homemade soups for the lunch crowd. She would make this homemade mushroom soup I loved. It reminded me of Winnie's potato soup. I had gotten Sharon recipe from her but have lost it long ago.
I came across this recipe, It brought back many good memories. I want to share it this is the second time I've made it.
Thank You for letting me share.
Penny
http://www.privateselection.com/recipes/creamy-mushroom-and-wild-rice-soup-with-pancetta/
Creamy Mushroom and Wild Rice Soup with Pancetta
A Hearty, Satisfying Soup Made for Fall
What makes this simple, hearty soup truly special is the interplay of several different textures from the al dente wild rice, the salty pancetta and the exotic, earthy mix of Private Selection Mushrooms.
Ingredients:
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
Preparation:
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.
