This post may contain affiliate links. Please read my disclosure policy.
Earthy, hearty and seriously comforting, this Wild Rice & Mushroom Soup is just the ticket for our rainy fall days.
The local forecasters are playing chicken-little lately, all in a frenzy with hurricane Joaquin heading our way. We may, or we may not, get over 4 inches of rain this weekend. So glad we got a new roof last winter! But enough with the prognostication, let’s talk about wild rice and mushrooms!
Thick, rich, nutty and delicious, this soup is super filling with a distinct mushroom flavor.
Made with wine, vegetable broth and leeks then finished with a little cream, the soup cooks quickly and is on the table before the big rain comes! We serve ours with whole grain seeded bread and a dollop of parsley butter on top. I found the wild rice blend in the bulk bins at our local grocery store, and the dried porcini mushrooms in the Italian section.
Thanks for PINNING!
Let’s be cooking friends! When you try our recipe please leave a comment on this post. I’m sure your experience and insights will help all our readers, and it helps me too. Also, if you’re on Pinterest feel free to leave a comment and photo there if you have one! If you share on INSTAGRAM tag @savingroomfordessert so we can stop by and give your post some love. And we’d be very happy if you’d FOLLOW Saving Room for Dessert on FACEBOOK| INSTAGRAM| PINTEREST | TWITTER and subscribe to our YOUTUBE channel for all the latest recipes, videos and updates. Thank you!!!
PRINT THE RECIPE!
Thick, rich, hearty, earthy and comforting - this soup is uniquely different and perfect for the mushroom lover in your house.
- 1 cup wild rice
- 1 teaspoon salt
- 1 clove garlic, peeled
- 1 large sprig of fresh thyme
- 6 cups water
- 1 ounce dried porcini mushrooms
- 5 tablespoons unsalted butter, room temperature, divided
- 2 tablespoons olive oil
- 12 ounces Cremini mushrooms, chopped, tough stems removed
- 1 small leek, halved, rinsed with the white and light green parts thinly sliced
- 1 clove garlic, minced
- 1 teaspoon tomato paste
- 2 tablespoons all-purpose flour
- 4 cups low-sodium vegetable broth
- 1 cup dry white wine
- 3 tablespoons chopped parsley
- 1 teaspoon fresh ground black pepper
- 1/4 teaspoon fine sea salt
- 1/2 cup heavy cream
- 1 tablespoon soy sauce
- Put the salt, thyme, whole garlic clove and 6 cups cold water in a medium heavy bottom saucepan. Bring to a boil and add the wild rice. Lower the heat but maintain a steady boil. Cover and cook until the rice is tender, about 40-45 minutes. Remove the thyme stems and garlic clove and discard. Drain the rice and set aside.
- Place the porcini in a 2-cup measure. Pour 1 1/2 cups boiling water over the mushrooms and set aside until soft, about 15 minutes.
- In a large soup pot, melt 1 tablespoon butter with the olive oil over medium-high heat. Add the Crimini mushrooms, minced garlic, sliced leek and tomato paste to the butter, olive oil mixture. Cook stirring occasionally until the mushrooms release their liquid, about 10 minutes. Remove the porcini from the water using a slotted spoon (reserve liquid). Chop the porcini and add to the pot with the leeks and mushrooms.
- Sprinkle the flour over the cooking vegetables and cook, stirring constantly, until the flour starts to stick to the bottom of the pot. Add the wine, vegetable broth and the reserved liquid from the porcini (pouring slowly so as to leave any grit behind.) Bring to a boil, then lower heat to a steady simmer, and cook for 15 minutes.
- Combine the remaining 4 tablespoons butter, fine sea salt, ground black pepper and parsley in a small bowl. Set aside.
- Add the cooked wild rice to the vegetables and broth and cook for 10 minutes. Add the cream and soy sauce and cook until heated through. Serve with a dollop of parsley butter on each bowl.
Inspired by a recipe on MyRecipes.com
Finally, here are a few of our favorite soup recipes you might enjoy:
- Chasen’s Chili
- Vegetable Soup with Lentils & Seasonal Greens
- Creamy Coconut Chicken Soup with Spinach and Lentils
- Creamy Taco Soup
- Copycat Panera Chicken & Wild Rice Soup ~ from Wishes and Dishes
A good dutch oven is indispensable in the kitchen, especially when cooking soups!
The small print: If you decide to purchase something at Amazon after following my affiliate link, I receive a small commission, at no additional cost to you, which I use to pay for web hosting and services for this blog.
My husband and I were talking about hurricane food. If you were going to be stuck inside for the weekend due to bad weather and excessive rain, what would you make? I was thinking about a hearty stew, or shrimp and grits. Or maybe homemade rolls and a good potato leek soup. Yummy! Hope you have some sunshine and a wonderful weekend!
Thanks so much for stopping by! Tricia