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Mushroom Wild Rice Soup Recipe

Mushroom Wild Rice Soup

Wholesome Cove
This mushroom wild rice soup recipe pairs deeply browned cremini mushrooms with chewy split wild rice in a thick, silky cream broth, all made in one pot in about 1 hour 50 minutes.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Course Main Course, Soup
Cuisine American
Servings 6 servings
Calories 360 kcal

Equipment

  • 5 to 6 quart Dutch oven with a lid - A heavy base holds steady heat for browning mushrooms and gentle simmering
  • Chef's knife - For slicing mushrooms evenly and dicing the onion, carrots, and celery
  • Cutting board - A large board keeps two batches of sliced mushrooms from spilling over
  • Fine-mesh strainer - Rinses the wild rice without losing any grains down the drain
  • Whisk - Blends the broth into the roux without lumps
  • Soup Ladle - Makes serving clean and portions even
  • Wooden spoon - For stirring and scraping up the browned bits
  • Measuring cups and spoons - Wild rice and flour both need accurate measuring
  • Large bowl or rimmed plate - Holds the browned mushrooms while the vegetables cook
  • Mushroom brush - (optional) Cleans cremini mushrooms without soaking them in water
  • Immersion blender - (optional) Used only if you want a thicker, smoother broth

Ingredients
  

  • 1 tablespoon extra-virgin olive oil - 15 ml
  • 3 tablespoons unsalted butter - 42 g, divided (1 tablespoon for the second mushroom batch, 2 tablespoons for the vegetables)
  • 1 pound cremini mushrooms - 450 g, sliced ¼ inch (6 mm) thick and divided into 2 equal batches of 8 ounces (225 g)
  • 1 medium yellow onion - finely diced (about 1 cup / 150 g)
  • 2 medium carrots - peeled and diced (about 1 cup / 130 g)
  • 2 stalks celery - diced (about ¾ cup / 90 g)
  • 4 cloves garlic - minced
  • 1 tablespoon fresh thyme leaves - or 1 teaspoon dried thyme
  • ⅓ cup all-purpose flour - 40 g
  • ¼ cup dry sherry - 60 ml, or dry white wine
  • 6 cups low-sodium vegetable broth - 1.4 L, or chicken broth
  • ¾ cup wild rice - 125 g, 100 percent wild rice, rinsed well
  • 1 dried bay leaf
  • 1 teaspoon kosher salt - divided, plus more to taste
  • ½ teaspoon freshly ground black pepper - plus more to taste
  • 1 cup heavy cream - 240 ml, at room temperature
  • ½ medium lemon - juiced (about 1 tablespoon)
  • 2 tablespoons fresh flat-leaf parsley - chopped, for serving

Instructions
 

  • Rinse the wild rice under cold water for 30 seconds and set aside to drain. Slice the mushrooms ¼ inch thick and divide into two equal piles, then dice the onion, carrots, and celery and prep the remaining ingredients.
  • Heat the olive oil in a Dutch oven over medium-high heat. Add the first batch of mushrooms in a single layer, leave undisturbed for 2 minutes, then stir and cook 5 to 6 minutes until browned and dry. Season with ¼ teaspoon salt and transfer to a bowl.
  • Melt 1 tablespoon butter in the same pot, add the second batch of mushrooms, and repeat the browning process. Season with another ¼ teaspoon salt and transfer to the bowl, leaving the browned bits in the pot.
  • Reduce the heat to medium and add the remaining 2 tablespoons butter. Cook the onion, carrots, and celery for 6 to 8 minutes, scraping the bottom, then stir in the garlic and thyme and cook 30 to 60 seconds until fragrant.
  • Sprinkle the flour over the vegetables and stir constantly for 2 minutes. Pour in the sherry and scrape up the browned bits, cooking about 1 minute until the sherry has nearly evaporated.
  • Whisk in the broth about 1 cup at a time until smooth. Add the rinsed wild rice, bay leaf, browned mushrooms with their juices, remaining ½ teaspoon salt, and pepper, then bring to a boil and reduce to a low simmer with the lid ajar.
  • Simmer for 45 to 55 minutes, stirring every 10 minutes and scraping the bottom, until most grains have split open and curled. Add a splash of broth if the soup becomes too thick.
  • Discard the bay leaf and reduce the heat to low. Stir in the room-temperature cream and heat gently for about 5 minutes without boiling, then stir in the lemon juice and season to taste with salt and pepper.
  • Ladle the soup into warmed bowls, sprinkle each serving with chopped parsley, and serve right away.

Notes

  • Brown the mushrooms in two batches: Dumping all the mushrooms in at once steams them into pale, rubbery slices. Two batches in a hot pot gives roasted, savory depth.
  • Do not salt the mushrooms early: Wait until they have started to brown, since early salt pulls out water and slows browning.
  • Rinse the rice: A 30-second rinse removes dust and loose hulls that can make the broth cloudy.
  • Trust the split grains, not the timer: Check for curled, open grains starting at 45 minutes, since packages vary.
  • Keep the simmer low: A hard boil breaks the grains apart and can scorch the roux on the bottom of the pot.
  • Warm the cream first: Set the cream on the counter as soon as the rice starts to simmer so it does not drop the soup temperature.
  • Add the lemon last: Lemon juice added earlier can dull in a long simmer and can curdle cream if the soup is too hot.
  • Storage: Refrigerate in airtight containers for up to 4 days. Freeze portions before adding the cream for up to 3 months.
  • Reheating: Warm gently over medium-low heat and add ¼ to ½ cup broth per serving to loosen the soup, since the rice keeps absorbing liquid.
  • Variations: Make it dairy-free with olive oil, vegetable broth, and full-fat coconut milk or cashew cream; add shredded chicken or turkey with the cream; or thicken gluten-free with a cornstarch slurry.

Nutrition

Serving: 1BowlCalories: 360kcalCarbohydrates: 31gProtein: 9gFat: 23gSaturated Fat: 13gCholesterol: 70mgSodium: 590mgFiber: 3gSugar: 5g
Keyword comfort food soup, creamy mushroom soup, mushroom wild rice soup, one pot soup, wild rice soup
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