Description

This creamy mushroom wild rice soup is the ultimate comfort food! Loaded with savory mushrooms, hearty rice, and herbs. So cozy & satisfying.

Ingredients

For the Soup Base:

1 cup Uncooked Wild Rice Blend: A blend that includes true wild rice and other rices like Wehani or brown rice is perfect. Rinse thoroughly before cooking.
3 tbsp Unsalted Butter & 2 tbsp Olive Oil: This combination provides the richness of butter and the high-heat stability of olive oil for sautéing.
1 large Yellow Onion, finely diced: The aromatic foundation.
2-3 Carrots, finely diced: Adds a subtle sweetness and color.
2 Celery Stalks, finely diced: Contributes to the classic savory base, or soffritto.
4 cloves Garlic, minced: For essential aromatic depth.
½ cup Dry White Wine: Such as Sauvignon Blanc or Pinot Grigio. This deglazes the pan and adds a layer of acidity that brightens the rich soup. (Optional but highly recommended).

For the Mushrooms & Herbs:

1.5 lbs Mixed Fresh Mushrooms: This is critical. Use a combination for complex flavor. Suggestions: Cremini (for earthiness), Shiitake (for meaty, smoky notes), and Oyster or Chanterelle (for delicate, floral notes). Clean with a damp cloth and slice uniformly.
2 tsp Fresh Thyme Leaves: Or 1 tsp dried. Thyme and mushrooms are a classic pairing.
2 Bay Leaves: For a subtle, underlying herbal note.
1 tbsp Fresh Rosemary, finely chopped: Or 1 tsp dried. Adds a piney, robust flavor.
½ tsp Black Pepper, freshly ground

For the Creamy Broth:

⅓ cup All-Purpose Flour: This is our thickening agent to create a velvety roux.
6-8 cups Broth: A good-quality vegetable broth keeps it vegetarian, while chicken broth adds another layer of savory depth.
1-2 tbsp Soy Sauce or Tamari: This is the ultimate umami secret weapon. It deepens the color and flavor without making it taste like soy.
1 tsp Worcestershire Sauce: (Use a vegan version if needed). Adds a touch of savory sweetness.
1 cup Heavy Cream (or Half-and-Half for a lighter version): For the final, luxurious creaminess.
Salt, to taste: Be careful, as the broth and soy sauce already contain salt.

For Garnish:

Fresh Parsley or Chives, chopped
A drizzle of Truffle Oil (for ultimate luxury)
A dollop of Sour Cream or Crème Fraîche
Crispy Fried Shallots

Instructions

Step 1: Cook the Wild Rice
Begin by cooking your wild rice blend according to package directions, but use water or broth and cook until the grains are tender and have started to split open. This usually takes about 45-55 minutes. Once cooked, drain any excess liquid and set aside. Do not add uncooked rice directly to the soup, as it will absorb too much liquid and make the soup too thick.

Step 2: Sauté the Aromatics
In a large, heavy-bottomed Dutch oven or soup pot, melt the butter and olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for 8-10 minutes, stirring occasionally, until the vegetables have softened and the onions become translucent.

Step 3: Build the Mushroom Foundation
Add all of your sliced mushrooms to the pot. It will seem like a massive amount, but they will cook down significantly. Increase the heat to medium-high and sauté, stirring only occasionally, for 8-10 minutes. Allow the mushrooms to release their water and then begin to brown and develop a beautiful sear. This browning is essential for flavor. In the last minute, add the minced garlic, fresh thyme, rosemary, and black pepper, and sauté until fragrant, about 30 seconds.

Step 4: Deglaze and Create the Roux
Pour in the dry white wine to deglaze the pot, scraping up all the browned bits (the fond) from the bottom with a wooden spoon. Let the wine simmer and reduce by half, about 2-3 minutes. Sprinkle the flour over the mushroom and vegetable mixture. Stir constantly and cook for 2 full minutes to eliminate the raw flour taste. This creates the roux that will thicken the soup.

Step 5: Slowly Build the Broth
Gradually pour in 6 cups of the broth, stirring constantly to ensure the roux dissolves smoothly and no lumps form. Add the bay leaves, soy sauce, and Worcestershire sauce. Bring the soup to a simmer, then reduce the heat to low, cover, and let it simmer gently for at least 20-25 minutes to allow the flavors to meld.

Step 6: Incorporate Rice and Cream
Stir in the cooked wild rice and the heavy cream. Allow the soup to heat through for another 5-10 minutes, but do not let it boil after adding the cream. If the soup is too thick for your liking, thin it out with the remaining 1-2 cups of broth. Taste and adjust seasoning, adding salt only if needed.

Step 7: Final Garnish and Serve
Remove the bay leaves. Ladle the hot, steaming soup into deep bowls. Garnish generously with fresh parsley, a drizzle of truffle oil, and a sprinkle of crispy fried shallots for an incredible contrast in texture and flavor

Notes

Large Dutch Oven or Heavy-Bottomed Soup Pot
Sharp Chef’s Knife and Cutting Board
Wooden Spoon or Silicone Spatula
Measuring Cups and Spoons

Prep Time: 30 minutes
Category: Dinner
Cuisine: American

Nutrition

Calories: 380 kcal
Sugar: 7 g
Sodium: 900 mg
Fat: 22 g
Carbohydrates: 38 g
Fiber: 4 g
Protein: 9g