This soup is fantastic – you should make it immediately.
Servings: 8
Fresh
32 oz. white button mushrooms
1-1/2 oz. salt pork
2 stalks celery
1/4 medium onion
6 Tbsp. butter, divided
2 cups milk
1/2 gallon (8 cups) Chicken Stock
1 cup Croutons, if desired
Pantry
5 Tbsp. all-purpose flour
1/4 cup long grain rice
1 tsp. salt
Prepare vegetables
Remove the stems from the caps. Chop the mushroom stems into a small dice and set aside, or run through a food processor. Slice the caps evenly and set aside, separate from the stems. Chop the onion and celery into a small dice and set aside.
Sauté salt pork and vegetables
Chop the salt pork into small pieces. Melt the salt pork in a large pot over meat heat. Add 4 Tbsp. butter to the salt pork and melt. Add the onion, celery, and mushrooms stems, and sauté until tender.
Thicken mixture
Add flour to the vegetable mixture and stir. Cook for one to two minutes. Add the rice and chicken stock and stir to scrap vegetables off the bottom of the pan. Cover the pot, bring to a boil, reduce heat and simmer for one hour, leaving the cover cracked to let steam escape. Stir occasionally.
Sauté mushroom caps
In a large sauté pan, melt 2 Tbsp. butter over medium heat. Add mushroom caps and saute until just tender, approximately five minutes.
Process soup
Once soup and rice mixture is done simmering, process through a food mill. Return processed soup to the large pot. Add the milk, sauteed mushroom caps and any liquid from the mushrooms. Heat thoroughly over medium heat.
Serve
Serve soup warm with fresh Croutons.
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