As the weather gets cold, most of us crave comfort food. There’s nothing more comforting than a warm delicious bowl of soup after being out in the winter cold. I’ve shared great soups before, but today’s recipe is really special. Mushrooms are the star of this creamy wild rice soup that will keep you warm all season long. I’m using a mix of oyster and shitake mushrooms, but you can use a mix of baby bellas, white button, or a more exotic blends. The options are endless.
The recipe is based on a blend of whole grain rice and wild rice like those made by Lundberg. Using a blend combines the nutty flavor of whole grain rice and the subtle earthiness of wild rice for a versatile and nutritious dish. Many of the blends use a combination of rices like wild, black, brown, and red. Cooked wild rice has about 30 per cent fewer calories than brown rice as well as 40 per cent more protein. However, brown rice has six times as much manganese, a mineral needed for bone formation and metabolic function. Together they have great flavor, texture, and nutrition.
Mushroom & Wild Rice Soup
Use organic when available. Serves 7 to 8
Mushroom and Wild Rice Soup
Ingredients
- 5 oz shiitake mushrooms, cleaned and sliced
- 3 oz oyster mushrooms, cleaned and sliced
- 1 cup uncooked wild rice blend (like Lundberg)
- 3 tbsp butter
- 1 tbsp olive oil
- 1 tsp Worcestershire sauce
- 1 cup diced yellow onion
- 1 heaping cup chopped celery (about 3 stalks)
- 1 cup Optional chopped carrots
- 1 tbsp fresh parsley leaves
- 1 tbsp fresh thyme leaves
- 2 cloves garlic minced
- 1 tsp rubbed sage
- 1 tsp smoked paprika
- 1 tsp + salt
- 1/2 tsp+ pepper
- 1/3 cup flour
- 6 cups vegetable or beef/chicken broth
- 1 cup half and half or whole milk
- 1 tsp fresh thyme leaves for garnish
Instructions
- Add 2 tablespoons butter to large heavy cooking pot with lid
- Place over medium-high heat
- Add mushrooms and cook stirring occasionally
- After 5 or 6 minutes the mushrooms will be tender and browned and have absorbed most of the liquid they've let off
- Add Worcestershire and cook until it is absorbed by the mushrooms, 1 to 2 minutes more
- Remove mushrooms to a plate and set aside
- Add last tablespoon of butter and 1 tablespoons of olive oil to pot
- Stir in onion and celery (carrots if using) and cook until veggies are soft about 5 minutes
- Stir in garlic, thyme leaves, rubbed sage, smoked paprika, parsley, salt and pepper, and cook for another minute or two
- Reduce heat to medium and sprinkle flour over vegetables
- Stir and cook for 2 or 3 minutes
- Continue to stir and slowly pour in broth
- Add rice blend and return mushrooms to pot except for a small garnish reserve
- Bring soup to a boil stirring occasionally
- Cover and lower heat to low
- Simmer for 45 to 50 minutes until rice is tender
- Remove 1/4 cup soup and cool slightly
- Add the 1/4 cup soup to the cup of half and half slowly while stirring
- Add half and half mixture to pot of soup and remove from heat
- Stir well and taste
- Add salt and pepper as needed
- Garnish with reserved mushroom slices and fresh thyme
- Serve
Enjoy!
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Oh my gosh, I love mushroom soup, and this sound like a great version! I’m hungry again now! x #MMBC
…sounds and looks good to me!
This sounds really yummy. I’ve never thought of adding rice to soup but I guess it makes a great thickener 🙂
#MMBC
I love any rice soup and I’m going to try this one. It sounds tasty Carol. Thanks.
Cruisin Paul
I love mushroom soup but have never tried it with wild rice added. This looks and sounds delicious. #MMBC
This looks delicious! I made mushroom soup a couple of days ago using cashews to get the creaminess. It was really good!
that does sound good!
I love all kinds of mushrooms and their umami taste, but I never made mushroom soup. Your recipe looks very delicious, Carol and I pinned it to try it soon.
I think you’ll like it! Thanks for the pin.
This looks exceptionally delicious, especially for our cold Michigan winter days! Thanks, Carol!
I hope you enjoy it – are you getting snow yet?
I think you gave us another winner there Carol. Now it going cold (snow anyday) I must get some ingredients in the cupboard.
With mushrooms and rice it is real comfort food for the season. Happy Holidays!
I love the rich and complex flavors you’ve combined to create this amazing soup. This is the ultimate comfort food for a cold winter day!
I think soups and stews are the order of the day in the winter. Thank you!
Oh yes, dear Carol,
wild rice is very healthy and delicious. We like it too, and the ingredient list for your soup reads very well! Thanks for the recipe!
All the best from Austria
Traude
https://rostrose.blogspot.com/2021/12/oma-freuden-und-was-sonst-noch-im.html
Oh what a delicious looking soup for the season ~ thanks for the recipe ~ Xo
Happy Days to you,
A ShutterBug Explores,
aka (A Creative Harbor)
My kind of soup, looks delicious! Thank you Carol!
You eat so healthy. I learned something today. I did not know that wild rice is not actually rice. That is good to know that it’s better for the diet. Thanks so much for sharing. This one I would like to try. Thanks for sharing at #aclwcc. Pinned and tweeted.
It makes me happy that you’re going to try it. Thank you for your support and hope your having a great Tuesday!
This looks great and I want to make it but how much mushrooms do you use?
I’m so sorry I left it out of the recipes. You need 8 oz of sliced mushrooms. I like to do a combination of 2 mushrooms but you can use whatever mushrooms you choose.