I do some of my best recipe development while in the car, alone, listening to music or on the bike at spin class.  My mind wanders, I start thinking about ingredients, herbs and different ways of using them.  My mind plays with the ingredients, and I begin storing these recipes away in my “mental recipe box”.  This recipe came about as I was driving home over the holidays, hungry, which is just as bad as grocery shopping in that state as by the time I pulled into town I was ravishing!

Wild Rice Mushroom Soup


As I said, I was hungry and wanted a big bowl of warm comfort food.  I was craving mushrooms and had an itching for wild rice.  I love the texture of wild rice, as well as the earthy flavors it leaves me.  I knew I had most of the ingredients at home, and all I needed to do was swing by the store to pick up fresh mushrooms and a little heavy cream.

Once home, I opened a bottle of white wine, turned some music on and began chopping, stirring, cooking and tasting.  It was like the perfect dream, as I added each new chapter to the dutch oven, it all came together nicely.  Earthy, texture-rich, and full of flavor.

Since that first attempt, I have made the recipe a few times using chicken stock in place of the vegetable stock;  both ways work perfectly.  I have opted to stir the cream in at the very end, that way I can freeze leftovers for another time.  As well, it gives you option of a dairy free soup, which is also lovely.



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Wild Rice Mushroom Soup

Yields 4

30 minPrep Time

50 minCook Time

1 hr, 20 Total Time

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  • 1/2 ounce dried porcini mushroom - have also used shiitake and maitake
  • 1 cup boiling water
  • 1 cup wild rice
  • 2 tablespoons olive oil
  • 1 small (5 ounces) yellow onion, finely diced
  • 3 celery stalks, finely diced
  • 3 carrots, scrubbed clean, do not peel, then finely dice
  • 4 cloves garlic, finely minced
  • 1 teaspoon dried thyme
  • 12 ounces assorted mushrooms - cremini, oyster, etc.. I use what is available/and or on sale, thinly sliced
  • 1/2 cup white white
  • 4 cups vegetable or chicken stock
  • handful italian parsley, finely chopped
  • heavy cream
  • kosher salt
  • black pepper

How To

  1. Place the dried mushroom in a small bowl and cover with 1 cup of boiling water. Set aside for 20 minutes. Once soft, strain the mushrooms and the mushroom broth through a piece of cheesecloth into a small bowl. Save the broth. Roughly chop these mushrooms, then set aside.
  2. Place the wild rice into a large saucepan, sprinkle in a little salt and cover with water. Bring to a boil, cover, turn heat to low and cook for 35 - 40 minutes. Rice should only be al dente; do not overcook. After it has cooked, drain, rinse with cold water, drain again, then set aside.
  3. In a dutch oven add the olive oil and yellow onion, stir and cook over medium low heat until soft. This will only take about 3 - 5 minutes.
  4. Add the celery and carrots to the onions, stir and cook for 8 minutes.
  5. Stir the garlic and the dried (not dry any longer) mushrooms into the onion mixture, stir and cook over medium low heat for 3 minutes.
  6. Stir in the assorted mushrooms, and the thyme. Cook for 5 minutes longer.
  7. Deglaze the pan with the white wine, scraping up the browned pieces of vegetables, and cook for 3 minutes.
  8. Add the mushroom broth and the stock.
  9. Turn the heat to high and bring to a bowl, then lower the heat to a very low simmer. Cook for 30 minutes. Season to taste with salt and pepper.
  10. Add the rice and the parsley, and gently heat for 3 minutes.
  11. Ladle into bowls. If serving with cream, stir a couple tablespoons into each bowl.
  12. Garnish with a little parsley.
  13. Serve.
  14. Eat.
Recipe Type: Soup








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