Creamy Wild Rice and Mushroom Soup
A luxuriously creamy soup combining earthy wild rice and sautéed mushrooms in a silky broth, enhanced with herbs and a touch of white wine. This hearty, comforting dish balances rustic and refined elements perfectly.6
Ingredients
- 1 cup wild rice blend pure wild rice or a mix with brown rice works well
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 large yellow onion diced
- 2 carrots diced
- 2 celery stalks diced
- 4 garlic cloves minced
- 1 pound mixed mushrooms cremini, shiitake, oyster, sliced (use at least two varieties for complex flavor)
- 1/4 cup dry white wine optional, but adds depth
- 1/4 cup all-purpose flour
- 6 cups vegetable or chicken broth
- 2 bay leaves
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried
- 1 teaspoon dried rosemary crushed
- 1 cup heavy cream
- 2 tablespoons soy sauce or tamari for umami depth
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh parsley chopped (for garnish)
Instructions
- Cook the wild rice according to package directions, but remove from heat about 5 minutes early (it will finish cooking in the soup). Set aside.
- Heat olive oil and butter in a large Dutch oven or heavy pot over medium-high heat until the butter is melted and slightly bubbling.
- Add onions, carrots, and celery to the pot and sauté for 5-7 minutes until the vegetables begin to soften and the onions become translucent.
- Incorporate the garlic and cook for another 30 seconds until fragrant, being careful not to let it burn.
- Add the mushrooms and cook for 8-10 minutes, stirring occasionally but not constantly. Allow them to brown properly – this develops crucial flavor. They’ll release moisture and then start to caramelize.
- Pour in the white wine (if using) and scrape up any browned bits from the bottom of the pot. Let it simmer until most of the liquid has evaporated, about 2 minutes.
- Sprinkle the flour over the vegetable mixture and stir continuously for 1-2 minutes to cook out the raw flour taste and form a roux.
- Gradually add the broth, stirring constantly to prevent lumps, then add bay leaves, thyme, and rosemary.
- Bring the mixture to a simmer and add the partially cooked wild rice. Let it cook for about 15 minutes, or until the rice is tender but still has a pleasant chew.
- Reduce heat to low and stir in the heavy cream and soy sauce, simmering gently for another 5 minutes. Be careful not to boil after adding the cream.
- Taste and adjust the seasoning with salt and pepper. Remember that soy sauce adds saltiness, so taste before adding more salt.
- Remove bay leaves, ladle into bowls, and garnish with fresh parsley before serving.
Notes
- For extra mushroom intensity, rehydrate 1/2 ounce of dried porcini mushrooms in hot water, strain (reserving the liquid), chop, and add to the soup. Use the strained mushroom liquid to replace some of the broth.
- If you’re short on time, you can use pre-cooked wild rice (about 3 cups), though the texture isn’t quite as good.
- This soup thickens significantly when refrigerated. When reheating, add a splash of broth or water to achieve desired consistency.
- For meal prep, consider making the base soup without cream, then adding it when reheating individual portions.
- The soup freezes well without the cream. Simply add cream after thawing and reheating.