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Wild Rice and Mushroom Soup

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.

Two soup bowls filled with Wild Rice and Mushroom soup topped with fresh parsley. Soup crackers are scattered about and an antique soup spoon sits to the side. Jars of soup crackers and while rice sit in the background.John is generally a meat and potatoes kind of guy. When we married a few years ago (actually over 35 years), he wasn’t very adventurous. Wild Rice and Mushroom Soup sure wasn’t on his radar.

jump_buttonOnce 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.
Two soup bowls filled with Wild Rice and Mushroom soup topped with fresh parsley.

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!

Wild Rice and Mushroom Soup

Author: Hostess At Heart
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.
Prep Time 15 mins
Cook Time 2 hrs
Total Time 2 hrs 15 mins
Course Soup
Cuisine American
Keyword: Wild Rice and Mushroom Soup
Servings: 10

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

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.

Nutrition

Serving: 10gCalories: 144kcalCarbohydrates: 20gProtein: 6gFat: 5gSaturated Fat: 3gCholesterol: 16mgSodium: 148mgPotassium: 398mgFiber: 2gSugar: 2gVitamin A: 184IUVitamin C: 1mgCalcium: 29mgIron: 1mg

Nutritional Disclaimer

This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.

Tried this recipe?Let me know how it was!

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?

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Post language updated 11/2/16. No recipe changes made.

Two photo collage for Pinterest of two soup bowls filled with Wild Rice and Mushroom soup topped with fresh parsley. Soup crackers are scattered about and an antique soup spoon sits to the side.
Recipe Rating




Wild Rice & Mushroom Soup | thebrookcook

Sunday 18th of December 2016

[…] my friend, Julie of Hostess at Heart, posted this mouthwatering soup, I knew that I had to make it for my mushroom-loving Thanksgiving […]

Karen (Back Road Journal)

Monday 14th of November 2016

Your soup sounds delicious. When my husband has been out of town, I too often make soup but I know he wouldn't want to miss savoring some of this one.

Julie Menghini

Monday 14th of November 2016

Thank you Karen! It's one of our favorites too.

Liz

Tuesday 8th of November 2016

This soup is loaded with ingredients ! wow!

Julie Menghini

Wednesday 9th of November 2016

Thank you Liz! It is one of my favorite soups.

Suzanne

Tuesday 8th of November 2016

The soup is spectacular Julie, I love mushroom soup and LOVE that you added the wild rice. Thank you so much for bringing to the party.

Julie Menghini

Tuesday 8th of November 2016

Thank you Suzanne! Thank you for cohosting this week!

The Hungry Mum

Sunday 6th of November 2016

My mouth is watering! I adore all kinds of mushrooms and soup is always on the menu here - even in summer! - so I must try this. Delish.

Julie Menghini

Sunday 6th of November 2016

Thank you so much! I'm with you, I love all kinds of mushrooms!