Wild Rice and Mushroom Soup is such a wholesome dish. It tastes warm, rich, and creamy and is a perfect meal on its own or side with a sandwich or salad.
Once in a while, John has to go out of town on business. I always miss my honey bunny, but take advantage of the time to cook up dishes that he wouldn’t have much to do with like this Wild Rice and Mushroom soup recipe.
I’d intended on adding some chicken to it so it would be a hearty dish that we would both enjoy. We bought a chicken that turned out to be so fatty. This bird must have lived a life of leisure because it was just horrible. I was disappointed but decided the chicken was out.[Tweet “Wild Rice and Mushroom Soup #recipe”]
I am very glad that I did. This soup is hearty and so flavorful. John got home and we enjoyed a big bowl for lunch. He loved it and said that it was so delicious that he didn’t even miss the chicken. Yee Haw! Homerun for the Mrs.
Don’t have time to make it now? Pin it for later!
- 1 cup wild rice I used a wild rice blend
- 1/4 ounce dried shiitake mushrooms
- 4 1/4 cups water
- 1 sprig fresh thyme
- 1 bay leaf
- 1 garlic clove peeled, plus 4 cloves, mined
- Salt and pepper
- 1/4 teaspoon baking soda
- 4 tablespoons unsalted butter
- 1 pound cremini mushrooms sliced
- 1 onion chopped fine
- 1 teaspoon tomato paste
- 2/3 cup dry sherry
- 4 cups low-sodium chicken broth or vegetable broth for vegetarian
- 1 tablespoon soy sauce
- 1/4 cup cornstarch
- 1/2 cup heavy cream
- 1 teaspoon grated lemon zest
- 1/4 minced fresh chives optional
- Preheat oven to 375° F. Grind shiitake mushrooms in a spice grinder until finely ground (you should have about 3 tablespoons).
- Bring water, thyme, bay leaf, garlic clove, 3/4 teaspoon salt, and baking soda to boil in a medium saucepan over medium heat. Add rice and return to a boil. Cover saucepan, transfer to oven, and bake until rice is tender, 35 to 50 minutes. Strain rice through a fine-mesh strainer set in a 4-cup liquid measuring cup; discard thyme, bay leaf, and garlic. Add enough water to reserved cooking liquid to measure 3 cups.
- Melt butter in Dutch oven over high heat. Add cremini mushrooms, onion, minced garlic, tomato paste, 3/4 teaspoon salt, and 1 teaspoon pepper. Cook stirring occasionally, until vegetables are browned and dark fond develops on bottom of pot, 15 minutes. Add sherry, scraping up any browned bits, and cook until reduced and pot is almost dry, about 2 minutes. Add ground shiitake mushrooms, reserved rice cooking liquid, chicken broth, and soy sauce and bring to boil. Reduce heat to low and simmer, covered, until onion and mushroom are tender, about 20 minutes.
- 4. Whisk cornstarch and remaining 1/4 cup water in small bowl. Stir cornstarch slurry into soup, return to simmer, and cook until thickened, about 2 minutes. Remove pot from heat and stir in cooked rice, cream, chives, and lemon zest. Cover and let stand for 20 minutes. Season with salt and pepper to taste.
Wild Rice and Mushroom Soup is such a wholesome dish. It tastes warm, rich, and creamy and is a perfect meal on it's own or side with a sandwich or salad.
I think I would rather give up meat than mushrooms. They have such a wholesome earthy flavor and are like little flavor sponges. I specifically love cremini (baby portabellas), shiitakes and some of the exotic blends. One thing I have to pass along is that 1 teaspoon of lemon zest doesn’t sound like much, but it makes such a big difference in this soup. Don’t leave it out.
Well, in all fairness, John has really expanded his horizons in the years that we have spent together. He knows if I say he’ll like something he generally will. There are still some things off the table, but we have time. Hopefully another 35?
Post language updated 11/2/16. No recipe changes made.