Serves 4=-6 Difficulty
1-14 cup water 2.5 ounces wild rice 1/8 teaspoon salt 1 Tablespoon olive oil 3 ounces pancetta, chopped 6 ounces mushrooms, sliced ¼ stick of unsalted butter 1 carrot, chopped 1 celery stalk, chopped ¼ cup chopped shallots ¼ cup gf flour 5 cups turkey stock ½ teaspoon fresh rosemary, minced 2 cups cooked turkey meat, chopped ¾ cup frozen corn ½ cup cream Fresh chopped parsley for garnish
Add water, rice and salt to a small saucepan and bring to a boil. Reduce heat to simmer; cover and cook for 45 minutes or until rice is tender but firm. Add oil to a large heavy pot over medium heat. Add pancetta and cook until browned. Transfer to a plate, reserving grease in pot. Add mushrooms to pot and cook until they brown, about 8 minutes. Transfer to a small bowl. Add butter to pot and when melted, add carrots and celery. Cook until vegetables are soft, about 5 minutes. Add shallots and cook another 2 minutes. Add flour and stir to combine. Return mushrooms, stock, and rosemary to pot and bring to a boil. Reduce heat to low; partially cover and simmer for 15 minutes. Add rice, pancetta, turkey and corn to soup. Simmer for 10 minutes. Add cream and stir to blend. Season to taste with salt and pepper. Ladle into individual bowls and sprinkle with fresh parsley.