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Wild Rice & Mushroom Soup

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Hearty and filling ~ Wild Rice & Mushroom Soup | www.savingdessert.comEarthy, 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!

 

Hearty and filling ~ Wild Rice & Mushroom Soup with Parsley Butter | www.savingdessert.com

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.

 

Hearty and filling ~ Wild Rice & Mushroom Soup | www.savingdessert.com

 

 

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A bowl of wild rice and mushroom soup garnished with parsley

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Wild Rice & Mushroom Soup
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
 

Thick, rich, hearty, earthy and comforting - this soup is uniquely different and perfect for the mushroom lover in your house.

Course: Soup
Servings: 8 servings
Author: Tricia
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Combine the remaining 4 tablespoons butter, fine sea salt, ground black pepper and parsley in a small bowl. Set aside.
  6. 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.
Recipe Notes

Inspired by a recipe on MyRecipes.com

Finally, here are a few of our favorite soup recipes you might enjoy:

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

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72 Comments

  1. Monica says

    This soup looks so delicious and I’m so excited Fall is just around the corner! I have one question, I can’t have soy, I’m wondering if it would change the flavor of the soup a lot if I leave out the soy sauce?

    reply to this comment >

  2. Angelica says

    Hello! I’d love to make this soup soon but just had a quick question…in the blog you mentioned you used a wild rice “blend” but then in the recipe it just states wild rice. I use cultivated wild rice from Minnesota all the time, and just wanted to make sure I don’t need to add white rice to it to get the proper texture/liquid ratio/cook time. Thank you!!

    reply to this comment >

  5. Debbie says

    I just made this for dinner. The only complaint my family had, was that there weren’t enough leftovers for everyone to eat for the rest of the week.

    I did make a few minor changes. I only added 1/2 cup of white wine (the wine I had was not really the best), unsweetened plain almond milk instead of heavy cream and I omitted the parsley butter.

    This was so good and hit the spot on a cold, rainy New England night.

    reply to this comment >

  8. Cre says

    I just made this soup and I did somethings different. While I was not trying to be a rebel, I didn’t use wild rice; I didn’t take the time to soak any and I was starving so I used shell pasta instead for the starch/carb. Also, I didn’t have porcini mushrooms, instead I used the frozen mixed mushrooms from Whole Foods plus some additional shiitake mushrooms. It tastes great. Also, I didn’t add additional salt. I read some other comments about how salty it might taste so I excluded it and let the sodium from the broth and soy sauce serve that purpose. Again, it tastes great and I will make this again. I love a great soup.

    reply to this comment >

    • Tricia Buice says

      Yeah! Thanks so much for the feedback. We agree completely – it is so earthy and hearty. Perfect for these cold fall nights. I love your addition of chicken and chicken broth – I bet that really adds so rich flavor to this soup – going to have to try that! Thanks again.

      reply to this comment >

  17. Alice says

    Hello Tricia, and thank you so much for this wonderful recipe! In North Italy, where I’m from, it’s already cold enough for me to grab the ingredients and make this beauty. One tiny question: is this recipe freezer-friendly as far as you know? Thank you so much!

    reply to this comment >

    • Tricia Buice says

      Hi Alice! I am so excited you are going to try this recipe. We LOVE it! I am sorry but have not tried freezing the soup. I wonder if the mushrooms will retain their texture so that would be my only concern. I would love to hear how it turns out for you and if you freeze it with success. I would love to visit Italy one day – I bet you have wonderful memories of home. Thanks so much and good luck!

      reply to this comment >

  23. Susan says

    Oh my goodness, I want to make this ASAP! It looks so good and the list of ingredients sound wonderful. We went from a mild September to blustery and chilly the past few days. Definitely soup weather! I hope you don’t get all of that rain – yikes!

    reply to this comment >

  25. cheri says

    Hi Tricia, your soup looks like heaven in a bowl, wild rice and mushrooms is one of my favorites. We just got back into Phoenix and it is 104 today, oh how I wish it was cool enough to prepare a bowl of this. Good-luck weathering the storm 4 inches seems like alot of moisture. Take care!!!!

    reply to this comment >

  28. Monica says

    This soup would be a fabulous centerpiece for any meal. It’s so hearty and satisfying, I think that bread on the side is just the right accompaniment and all I’d need. I’m absolutely thinking soup right now…weather is dark and dreary but not too wet thus far. Hope you have a cozy warm weekend inside, enjoying some of this wonderful soup or something else equally delicious you’ve whipped up!

    reply to this comment >

  30. Bonnie says

    Fall and mushroom soup have a natural affinity as far as I’m concerned. I’ve been following your weather as my hometown of Roanoke, VA is in the path and being rather had hit. Hope all will be well for–well, all!!

    Best,
    Bonnie

    reply to this comment >

      • Tricia Buice says

        I am so sorry you feel the recipe didn’t turn out as expected. I’m not sure why your experience was completely opposite to ours. I made it exactly as written and you can see the photo results. I do however, really appreciate your feedback and will test this recipe again at my earliest convenience. We LOVE it and enjoyed the earthy flavor from all the mushrooms and rice. Thanks for letting me know and I hope you will not let this experience taint your willingness to try other recipes we have shared. Hope you have a great week and thanks again for taking the time to provide feedback.

        reply to this comment >

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