Wild Rice and Mushroom Soup

A bowl with a spoon full of Mushroom Wild Rice Soup, with bread on the side, ready to eat.

Earthy flavors shine in this hearty, texture rich and flavor packed Wild Rice and Mushroom Soup. Share with a big salad and crusty sourdough for dunking! This recipe is vegetarian but can also be made dairy free.

Course Dinner, Lunch

Cuisine American, Italian, Vegetarian, Vegan

Keyword Mushroom and Rice SOup, Wild Rice Mushroom Soup

Prep Time 20

Cook Time 55

Total Time 1 15

Servings Servings

Calories 360kcal

Author Traci York

Ingredients

Cook the Rice:

1/2 C (100g) Long Grain Wild Rice
3 1/2 C (825g) Water

Make the Soup:

2 Tbs Olive Oil or butter
1 1/4 C (155g) Yellow Onion diced small, about one small onion
3/4 C (100g) Celery chopped small, about two ribs
2 Fat Cloves of Garlic minced, about 2-3 tsp
1/2 C (115g) Dry White Wine I like dry Vermouth
1 lb (455g) Cremini Mushrooms
5 C (1.2kg) Vegetable Broth
2/3 C (145g) Heavy Cream *see note for dairy free
Squeeze of Lemon optional
Salt to Taste

For Serving:

Fresh Thyme or Parsley
Fresh Black Pepper

Instructions

Cook the Rice:

In a medium sauce pan bring the water and a heavy pinch of salt to a boil. Meanwhile rinse the rice. Once the water is boiling, add the rice. Reduce heat to medium and gently simmer, uncovered, for 40-50 minutes. When done, the rice will be chewy yet tender with many grains split open. Drain any remaining water and set aside.

Make the Soup:

While the rice is cooking, in a medium Dutch oven or stock pot, heat the oil or melt the butter on medium heat. Saute' the onions and celery for 8-10 minutes, until softened and the onions start to turn brown. Meanwhile, trim and dice the mushrooms, medium.
Add the wine to the celery and onions and cook until there's about 2 Tbs. left, about 2-3 minutes.
Add the mushrooms and garlic to the pot. Cook mushrooms on medium heat for 10-15 minutes, or until mushrooms have shrunk and almost all their juices have cooked off.
Pour the veggie broth into the pot and gently simmer, uncovered, for 15-20 minutes.
Turn heat to lowest setting. Transfer the cooked wild rice to the soup pot, stir. Measure the cream in a spouted measuring cup and transfer 1/2 C soup broth to the cream. Stir. (This tempers the cream and helps prevent breaking once added to the soup). Transfer the cream mixture to the soup. Stir and warm though on lowest heat, about 5 minutes (do not boil or simmer as this could lead to the broth breaking/curdling).
Remove from heat. Give the soup a squeeze of lemon juice, about 1/4 of a lemon (optional). Taste for salt and add a few grinds of fresh ground black pepper. Garnish with fresh thyme leaves and/or parsley if desired.

To Store:

Store in a lidded container for up to three days in the refrigerator.

Video

Notes

*To make this soup dairy free, I tested this recipe with unsweetened, plain homemade cashew milk (1C Cashews + 3C water blended in a high speed blender).

For a more economical price, look for long grain wild rice in the bulk bins where available.

Recipe adapted from The Dinner Co-Op.

Nutrition