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Creamy Wild Rice and Mushroom Soup
Prep: 15 minutes
Cook: 50 minutes
Servings: 6
A Hug in a Bowl
When the weather turns cool, there's nothing quite like a warm bowl of soup. This recipe elevates the classic mushroom soup by introducing the wonderfully nutty and chewy texture of wild rice, transforming it into a substantial and deeply satisfying meal.
Materials
- 1 cup wild rice, rinsed
- 4 cups vegetable broth
- 2 tbsp butter
- 1 tbsp olive oil
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 1 lb mixed mushrooms (cremini, shiitake, oyster), sliced
- 1/2 cup dry white wine (optional)
- 1 tsp fresh thyme leaves
- 1 cup heavy cream
- Salt and freshly ground black pepper to taste
- 2 tbsp fresh parsley, chopped, for garnish
Preparation
- Thoroughly rinse the wild rice under cold water.
- Chop the onion, mince the garlic, and slice the mushrooms.
- Pick the thyme leaves from their stems and chop the parsley.
Cooking
- In a large pot or Dutch oven, melt the butter with olive oil over medium heat.
- Add the chopped onion and cook until softened, about 5-7 minutes.
- Stir in the minced garlic and fresh thyme, cooking for another minute until fragrant.
- Add the sliced mushrooms, season with salt and pepper, and cook until they have released their liquid and started to brown, about 10-12 minutes.
- If using, pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom.
- Add the rinsed wild rice and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes, or until the rice is tender and has split open.
- Stir in the heavy cream and heat through gently, but do not boil.
- Taste and adjust seasoning with salt and pepper as needed.
More in This Category
Enjoy this recipe? Explore more delicious creations from the "Come Eat With Me: Manitoba" cookbook.