Mushroom and Wild Rice Soup
Cozy Up with Creamy Mushroom and Wild Rice Soup
As the days get shorter and the weather turns crisp, there’s nothing quite like a warm, comforting bowl of soup. And this Mushroom and Wild Rice Soup is the perfect recipe to satisfy those cozy cravings! It’s a hearty, flavorful dish that’s surprisingly easy to make, perfect for a weeknight dinner or a special occasion.
This isn’t your average mushroom soup. The wild rice adds a wonderful nutty texture and depth of flavor that elevates it beyond the ordinary. Combined with the earthy mushrooms and a creamy, subtly spiced broth, it’s a truly satisfying meal. We use a combination of mushroom stock and white wine to create a rich base, and a touch of nutmeg adds a warm, aromatic finish.
What makes this Mushroom and Wild Rice Soup special?
- Hearty & Flavorful: Wild rice and a variety of mushrooms create a substantial and delicious soup.
- Easy to Make: Despite its sophisticated flavor, this soup comes together in about 80 minutes, with only 20 minutes of prep time.
- Perfect for Fall & Winter: The warm, comforting flavors are ideal for cooler weather.
- Versatile: Serve it as a starter, a light lunch, or a satisfying dinner.
Tips for the Best Mushroom and Wild Rice Soup:
- Wild Rice: Be sure to rinse the wild rice before cooking to remove any debris. It takes about 45 minutes to cook, so plan accordingly.
- Mushrooms: Don’t be afraid to experiment with different types of mushrooms! Shiitake, cremini, and oyster mushrooms all work well.
- Cream: For a richer soup, use heavy cream. For a lighter option, use half-and-half or milk.
- Seasoning: Taste and adjust the seasoning as needed. A pinch of cayenne pepper can add a subtle kick.
Frequently Asked Questions:
Q: Can I make this soup ahead of time?
A: Yes! This soup actually tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Can I freeze this soup?
A: Yes, but the texture of the wild rice may change slightly. It’s best to freeze the soup without the cream and add it after thawing and reheating.
Q: What wine should I use?
A: A dry white wine like Sauvignon Blanc or Pinot Grigio works best.
Q: Is this soup vegetarian?
A: Yes, this recipe is naturally vegetarian. To make it vegan, substitute the butter with olive oil and the cream with a plant-based alternative.
Q: What can I serve with this soup?
A: Crusty bread for dipping is always a good choice! A simple green salad also complements the soup nicely.
We hope you enjoy this comforting and flavorful Mushroom and Wild Rice Soup! It’s a recipe you’ll come back to again and again.
Mushroom and Wild Rice Soup
Ingredients
- 4 cups mushroom stock
- 2 cups white wine
- 1 cup wild rice
- 4 tablespoons olive oil
- 2 tablespoons butter
- 1 large onion diced
- 1 pound shitake mushrooms
- 1/4 cup flour
- 1 cup cream
- 1/4 teaspoon dried thyme
- a few gratings fresh nutmeg
- to taste salt
- to taste pepper
Instructions
- Bring stock and wine to boil in a pot. Stir in wild rice. Simmer covered until rice begins to split (about 45 minutes).
- Heat olive oil and butter in large Dutch oven (if you don’t have a dutch oven, you can do this part in a large cast iron skillet and add it to the stock and wine instead of the other way around).
- Saute onion in olive oil and butter about five minutes. Add mushrooms for 10 more minutes, stirring frequently.
- When mushrooms and onions are done, sprinkle the flour over the mixture and then gradually add the cream. Add salt, pepper, thyme and nutmeg.
- Pour stock, wine and rice mixture into Dutch oven. Stir and simmer for about 20 minutes. Serve immediately.
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