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 minutesmins
Cook Time 2 hourshrs
Total Time 2 hourshrs15 minutesmins
Servings 10
Author Hostess At Heart
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Ingredients
1cupwild riceI used a wild rice blend
1/4ouncedried shiitake mushrooms
4 1/4cupswater
1sprig fresh thyme
1bay leaf
1garlic clovepeeled, plus 4 cloves, mined
Salt and pepper
1/4teaspoonbaking soda
4tablespoonsunsalted butter
1poundcremini mushroomssliced
1onionchopped fine
1teaspoontomato paste
2/3cupdry sherry
4cupslow-sodium chicken brothor vegetable broth for vegetarian
1tablespoonsoy sauce
1/4cupcornstarch
1/2cupheavy cream
1teaspoongrated lemon zest
1/4minced fresh chivesoptional
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.
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.