Cream of Chicken & Wild Rice Soup

3/4 cup wild rice
1/2 Tablespoon salt
1/2 oz. dried porcini mushrooms
1 Tablespoon butter
4 oz. bacon, finely chopped
8 oz. boneless, skinless chicken breast, chopped
10 oz. cremini mushrooms, finely chopped
1 leek, halved, rinsed and white and light green parts thinly sliced
2 carrots, 1/4 inch dice
2 Tablespoons gluten-free flour
1/2 cup dry white wine
4 cups Chicken stock
Salt and freshly ground black pepper
2/3 cup heavy cream

Place the wild rice, salt and 6 cups cold water in a medium saucepan. Bring to a boil, lower heat and simmer for about 45 minutes or until rice is tender. Drain and set aside.

Meanwhile, place the dried porcini mushrooms in a small bowl and pour 1 cup boiling water over the top. Let steep until soft, about 15 minutes. Drain (reserve liquid) and chop.

In a large saucepan, melt 1 tablespoon unsalted butter over medium-high heat. Add the bacon and cook, until the meat renders some of the fat and turns light pink. Add the chopped mushrooms, leek, and carrots. Cook, stirring occasionally, until mushrooms give off their liquid, about 8 minutes. Add the hydrated porcini mushrooms and raw chicken, cook for an additional 2 minutes.

Sprinkle vegetables and pancetta with gf flour and cook, stirring constantly, until the flour starts to stick to the bottom of the pan. Add the wine, reserved liquid from the porcini mushrooms (stopping before you get to the grit on the bottom of the bowl), and stock. Bring to a boil, then lower heat and simmer for about 15 minutes or until carrots are tender.

Add the reserved wild rice to the soup and cook 10 minutes. Stir in cream; cook for an additional 5 minutes (do not boil). Adjust seasonings to taste with salt and freshly ground black pepper. Divide soup among 8 soup bowls and serve.

Number of Servings: 8

Recipe submitted by SparkPeople user KHENNING22.