Wild Rice & Mushroom Soup

★★★★★ 921 Ratings : Wild Rice & Mushroom Soup #Instantpot #Bangbang #Shrimp #Pasta #vegan #Vegetables #Vegetablessoup #Easydinner #Healthydinner #Dessert #Choco #Keto #Cookies #Cherry #World #foodoftheworld #pasta #pastarecipes #dinner #dinnerideas #dinnerrecipes #Healthyrecipe #Pastarecipe #Pizzarecipe

Earthy, hearty and seriously comforting, this Wild Rice & Mushroom Soup is just the ticket for our rainy fall days.
The local forecasters are playing chicken-little lately, all in a frenzy with hurricane Joaquin heading our way.  We may, or we may not, get over 4 inches of rain this weekend.  So glad we got a new roof last winter!  But enough with the prognostication, let’s talk about wild rice and mushrooms!

Thick, rich, nutty and delicious, this soup is super filling with a distinct mushroom flavor.
Made with wine, vegetable broth and leeks then finished with a little cream, the soup cooks quickly and is on the table before the big rain comes!  I served ours with whole grain seeded bread and a dollop of parsley butter on top.  I found the wild rice blend in the bulk bins at our local grocery store, and the dried porcini mushrooms in the Italian section.


  • 1 cup wild rice
  • 1 teaspoon salt
  • 1 clove garlic, peeled
  • 1 large sprig of fresh thyme
  • 6 cups water
  • 1 ounce dried porcini mushrooms
  • 5 tablespoons unsalted butter, room temperature, divided
  • 2 tablespoons olive oil
  • 12 ounces Cremini mushrooms, chopped, tough stems removed
  • 1 small leek, halved, rinsed with the white and light green parts thinly sliced
  • 1 clove garlic, minced
  • 1 teaspoon tomato paste
  • 2 tablespoons all-purpose flour
  • 4 cups low-sodium vegetable broth
  • 1 cup dry white wine
  • 3 tablespoons chopped parsley
  • 1 teaspoon fresh ground black pepper
  • 1/4 teaspoon fine sea salt
  • 1/2 cup heavy cream
  • 1 tablespoon soy sauce


  1. Put the salt, thyme, whole garlic clove and 6 cups cold water in a medium heavy bottom saucepan. Bring to a boil and add the wild rice. Lower the heat but maintain a steady boil. Cover and cook until the rice is tender, about 40-45 minutes. Remove the thyme stems and garlic clove and discard. Drain the rice and set aside.
  2. Place the porcini in a 2-cup measure. Pour 1 1/2 cups boiling water over the mushrooms and set aside until soft, about 15 minutes.
  3. In a large soup pot, melt 1 tablespoon butter with the olive oil over medium-high heat. Add the Crimini mushrooms, minced garlic, sliced leek and tomato paste to the butter, olive oil mixture. Cook stirring occasionally until the mushrooms release their liquid, about 10 minutes. Remove the porcini from the water using a slotted spoon (reserve liquid). Chop the porcini and add to the pot with the leeks and mushrooms.

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