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Delicious and filling Wild Rice Mushroom Soup
This soup is nutty, rich and filling with fantastic mushroom flavor.
It’s hard to beat a comforting bowl of soup on a chilly day. Vegetarian Wild Rice Mushroom Soup does just that by warming your belly with earthy mushrooms and hearty, chewy wild rice. Our soup is very filling and incredibly flavored with two kinds of mushrooms, wine, shallots and plenty of nutty wild rice.
Ingredients needed to make Wild Rice Mushroom Soup:
For the wild rice:
- salt
- garlic clove
- fresh thyme sprigs
- water
- wild rice or use a wild rice blend
For the soup base:
- dried porcini mushrooms
- unsalted butter
- olive oil
- fresh mushrooms – any kind will do in this soup. I usually select whichever small mushroom looks best such as Cremini, button or white, and Baby Bella.
- shallots or a small leek – we often make this soup with either one, or even a small sweet onion.
- garlic
- tomato paste
- all-purpose flour
- vegetable broth – use low-sodium or salt free
- dry white wine
- heavy cream or half and half
- soy sauce
For the parsley butter (optional):
- unsalted butter
- salt
- ground black pepper
- fresh parsley leaves
What is wild rice?
Wild rice is actually a semi-aquatic grass grown and cultivated in the Great Lakes region of the United States. It contains an impressive amount of several key nutrients, including protein, manganese, phosphorus, magnesium, and zinc. Wild rice contains more protein than other types of rice, but has the same amount of fiber as brown rice.
You can find wild rice with other rice and grains, or in the bulk bins of your local grocery store. It’s also available from Amazon, of course.
Where to find dried porcini mushrooms in the grocery store:
Most well stocked grocery stores and even Walmart carry dried porcini mushrooms. They are often found in a small clear plastic clamshell container in 1/2-ounce portions.
However, each store may stock them in different departments. Save yourself a little time hunting and gathering and ask the customer service representative at your store where to find dried mushrooms.
I usually find dried porcini mushrooms in the Italian specialty section with the capers and pasta. Dried mushrooms might also be in the produce section with the garlic, onions or the fresh mushrooms. Finally, check in the canned vegetable aisle where you find canned mushrooms.
Porcini mushrooms are worth the effort!
How to make Wild Rice Mushroom Soup:
- First, prepare the wild rice. Combine salt, thyme, garlic and water in a medium saucepan. Bring to a boil and add the wild rice. Cook for 30 to 35 minutes. Discard the thyme sprigs and garlic, and drain the rice. Set aside.
- Place the dried porcini in a 2-cup heatproof measuring cup. Cover with boiling water and set aside to soften.
- Next, brown the mushrooms in a stainless soup pot or light colored (inside) Dutch oven. I like to use a light colored pot because I’m able to see the browned bits on the bottom and better tell when they’re done. Add the garlic, shallots and tomato paste. Sauté briefly then add the chopped, softened porcini.
- Sprinkle flour over the vegetables and cook until a dark fond forms on the bottom of the pot.
- Next, pour the wine over the vegetables and deglaze the bottom, scraping up any browned bits.
- Add the vegetable broth and porcini soaking liquid to the soup pot. Bring to a boil and simmer for 15 minutes.
- While the soup is simmering, make the parsley butter if using.
- Stir in the wild rice and cook for 10 minutes more. Finally, remove from the heat and add the cream and soy sauce.
- Serve immediately with a dollop of parsley butter and a hunk of crusty Artisan bread.
If stored for several days the rice will eventually soak up some of the liquid. This is not a bad thing however, and only makes the soup thicker and more stew-like. Add a splash of additional vegetable broth to thin, if preferred.
TIPS for making a deeply flavored, golden hued soup
The first few steps of this recipe are easy but critical to building the best flavor. If you don’t cook the mushrooms properly they’ll end up gray and therefore their full potential for flavor will be diminished.
- First, spread the mushrooms out in the hot butter and olive oil. Even though all the mushrooms will not fit in a single layer, most of them will be browned properly. Cook undisturbed until the moisture is released and evaporated, and the mushrooms are dark brown on the bottom. This step takes 8 to 10 minutes.
- Next, and most importantly, cook the floured vegetables until a dark fond forms on the bottom of the pot. This is just like making amazing gravy by starting with a dark roux.
- Finally, deglaze the pot with white wine, then scrape up all those flavorful browned bits.
These simple little steps build flavor, and as a result, make a big difference in the finished soup.
Shortcuts:
For example you can purchase pre-sliced, pre-cleaned fresh mushrooms to speed the prep time.
Also, plan ahead and cook the wild rice then refrigerate until needed.
Finally, you can buy a pre-cooked wild rice product like this Cultivated Wild Rice Pouch sold at Target stores. Simply open the pouch and then add it to the soup!
Earthy, hearty and seriously comforting, this Wild Rice Mushroom Soup is for mushroom lovers!
We love both wild rice and mushrooms and incorporate them into our recipes every chance we get. In other words, if you’re a mushroom love too, try these amazing recipes!
Skillet Chicken and Mushroom Wine Sauce is our most popular recipe year after year. Serve over wild rice, mashed potatoes or noodles for an incredible meal the whole family will love. And, all our readers say you should double the sauce, it’s that good.
Chicken Wild Rice Casserole is another personal favorite of mine and I bet it will be one of yours, too!
Creamy Chicken Wild Rice Soup is another hearty soup with a nutty bite from the wild rice and a wonderful, flavor packed broth.
And finally, Wild Rice and Mushroom Pilaf is a deliciously filling side dish that goes great with just about any meal. Enjoy!
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Wild Rice Mushroom Soup
Ingredients
For the wild rice:
- 1 teaspoon salt
- 1 fresh thyme sprig
- 1 clove garlic peeled and cut in half
- 6 cups water
- 1 cup wild rice or wild rice blend (6 ounces)
For the soup:
- 1 ounce dried porcini mushrooms
- 1 tablespoon unsalted butter
- 2 tablespoons olive oil
- 12 ounces small fresh mushrooms sliced (cleaned of dirt, tough stems removed)
- 2 large shallots diced (or 1 small leek)
- 1 clove garlic minced
- 1 teaspoon tomato paste
- 2 tablespoons all-purpose flour
- 4 cups low-sodium vegetable broth (32 ounces)
- 1 cup dry white wine (8 ounces)
- ½ cup heavy cream (4 ounces)
- 1 tablespoon soy sauce
For the parsley butter:
- 4 tablespoons unsalted butter softened
- 3 tablespoons parsley leaves chopped
- 1 teaspoon fresh ground black pepper
- ¼ teaspoon sea salt
Instructions
To prepare the wild rice:
- Combine the salt, thyme sprig, clove of garlic and 6 cups cold water in a medium, heavy bottom saucepan. Bring to a boil and add the wild rice. Reduce the heat to medium-low but maintain a steady boil. Cover and cook until the rice is almost tender, about 35-40 minutes. Remove the thyme stems and garlic clove and discard. Drain the rice through a fine mesh strainer. Cover to keep warm and set aside.
To prepare the soup:
- While the wild rice is cooking prepare the remaining ingredients. Place the dried porcini mushrooms in a 2-cup heat-proof measuring cup. Carefully pour 1 ½ cups boiling water over the mushrooms, stir and set aside to soften, about 15 minutes. Remove the porcini from the hot water using a slotted spoon, reserving the soaking liquid. Chop the porcini and set aside.
- In a large soup pot or light colored Dutch oven, melt 1 tablespoon butter and 2 tablespoons olive oil over medium-high heat. Add the sliced fresh mushrooms (not porcini) and stir to coat. Distribute the mushrooms to cover the bottom of the pot. (not all mushrooms will be touching the bottom.) Cook the mushrooms, undisturbed, until their moisture is released and then evaporates, and turn a deep golden brown, about 8 to 10 minutes. Stir and continue cooking until crusty bits start to form on the bottom of the pot.
- Add the shallots, minced garlic and tomato paste to the mushrooms. Cook stirring constantly until the garlic is fragrant and the shallots start to soften, about 2 minutes.
- Stir the chopped porcini to the soup pot. Sprinkle the flour over the cooking vegetables. Cook, stirring constantly, until the flour sticks to the bottom of the pot and turns golden brown. This fond is essential to building flavor. Slowly add the wine and deglaze the pot, scraping up any browned bits. Add the vegetable broth and reserved porcini liquid pouring slowly so you leave any grit behind. Discard the dirt and grit. Bring the soup to a boil. Reduce the heat to medium-low to maintain a steady simmer. Cook for 15 minutes.
- Add the cooked wild rice to the soup and cook for 10 minutes. Remove from the heat and add the cream and soy sauce. Stir until combined. Serve immediately with a dollop of parsley butter on each bowl, if using.
For the parsley butter:
- Combine 4 tablespoons very soft butter, chopped parsley, black pepper and sea salt in a small bowl. Serve each bowl of soup with a spoonful of parsley butter on top.
Recipe Notes
Nutrition
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Originally published September 2015, updated February 2021
Jenipher S Gurney says
Dear Soup Goddess,
I have made this soup twice in three days…. When I cook I share, and then there was little for me! ;-). The only change I made second time was a few more porcini, and trusted you regarding deep dark fond.
Thank You!!!!!!!
JSG
Tricia Buice says
You’re the BEST Jenipher! Thanks for the sweet comment. I’m thrilled to be a goddess today!
Melissa says
Turned out amazing! Definitely to be repeated 🙂
Tricia Buice says
Thanks Melissa! I adore this soup and could eat it weekend. We appreciate you taking the time to comment and for trying our recipe 🙂
Shellie says
Made this and it was deeeeelicious! Made it without the porcini’s (couldn’t find them today so just used fresh crimini’s) … can’t wait to try it again with them! Thank you for sharing a great recipe!
Tricia Buice says
Thanks Shellie! So glad you tried this soup. It’s so hearty and flavorful and I bet you’ll love the addition of porcini mushrooms. Thanks for the feedback 🙂
oboe says
how does it freeze, seeing as it calls for cream? the teaser for this says it freezes “wonderfully”.
Tricia Buice says
Hi Oboe. I have not had any trouble with this soup freezing even though it contains a small amount of cream. Thaw the soup overnight in the refrigerator and rewarm gently one the stovetop or in individual servings in the microwave on 50% power. As long as you don’t boil the soup it should be fine. Thanks!
Susan says
Would chicken broth work instead of vegetable broth? Can’t wait to try this recipe!!
Tricia Buice says
Yes Susan. Chicken broth is great as a base in this soup. Enjoy!
Connie OtoLee says
This soup is fantastic!! I received the email on this soup recipe and happened to have leftover roasted mushrooms and asparagus from the evening before. Followed the recipe for making the soup (I did not have dried porcini but will pick some up for the next time I make this soup) — cooked the wild rice then followed the instructions for the soup and popped in my leftover roasted mushrooms and asparagus! Very very tasty and worth the effort. Yes it is a filling and warming soup. I will be making this soup again very soon! Thank you for sharing this recipe!!
Tricia Buice says
Hi Connie! I love that this worked for you with the changes, which sound perfect. Thank you for trying the recipe and providing inspiration for leftovers!!
Carla says
Just finished a bowl of this, amazing! My local grocery only had a dried stir fry mushroom mix which I thought worked well. I’ll seek at porcini’s for the next batch. Delicious, thanks!
Tricia Buice says
Thanks for the feedback Carla. I’m so glad it worked out for you with the changes. Hope you find the Porcini next time – so good!
Diane says
this soup was amazing. The only thing that I did not add was the soy sauce as I am not a fan of it. This is a keeper recipe, thank you
Tricia Buice says
Thanks Diane! We love it too 🙂
Saundra says
I made this last week and my boyfriend is already asking for a redo! (But to double the recipe this time because it was so good!) We have a running joke that any time I cook it takes 3 hours and this recipe took me just half that time (what can I say, I could never be on a competitive cooking show) ? This recipe is amazing! I’ve never made wild rice before so that was a new experience, also I didn’t have the right dried mushrooms but I did have dried shiitake mushrooms and that worked (in my opinion). Definitely recommend this and thank you for all of your tips and clear directions! This honestly is a new favorite in our house!
Tricia Buice says
Thank you Saundra! We’re in the process of moving and this is what I plan to make when we get to the new house. So satisfying and flavorful – it’s hard to beat a good, warm bowl of soup. Thanks for trying the recipe and for taking the time to comment.
Shelly says
Planning on making this soup but I had a question regarding ratio of rice to water. Can’t imagine 1 c of rice absorbs 6 c of water?? It says to drain the rice so I guess you’re throwing the unabsorbed water away? Thanks for your help.
Tricia Buice says
You are correct – drain off and discard the unabsorbed water. Hope you enjoy the soup!
Shweta says
I’ve made this many times and I am stuck by how simple, delicious and versatile this soup is each time!! I never seem to find porcini mushrooms, but I have used combinations of all other kinds in this soup and it is satisfying any which way! Always a hit 🙂
Tricia Buice says
Thanks for the feedback Shweta. Hope you get to try the porcini sometime, too. They can be hard to find. If you think about it, ask your store manager and perhaps they have it hiding in an odd location. If there’s an Italian section I would look there and in the canned vegetable section. They usually come in a small clear plastic clamshell container. Thanks again for the feedback and for letting us know how it turned out for you!
Bridgette Ralph says
My husband and I both loved this soup. It took me way longer than an hour though to put together. My kids were not thrilled with it so that was kind of disappointing. I guess they aren’t that keen on mushrooms. Maybe I should’ve asked them first.
Please make sure you read the entire recipe before making it b/c I didn’t and I ended up throwing out the porcini water. You don’t find out what to do with the procinis until close to the end of the recipe so OOPS!!! I was so mad at myself but I added a little black garlic umami sauce to give it a bit more depth and it turned out perfect. I knew it was the wrong thing to do as I was pouring it down the sink. What the heck was I thinking?
Tricia Buice says
Thanks for giving it a try Bridgette and for coming back and commenting.
Michelle says
I’m so excited to make this soup!! I have been drooling over it since early summer just waiting for the perfect fall occasion to make it. And it has finally come, an adult fall birthday celebration!!
Tricia Buice says
I can’t wait to hear how it turned out for you. Such a deliciously earthy soup. Enjoy Michelle!
Susan says
Good morning Tricia,
I love making soups and can’t wait to make yours! I have a question: do you know if you can use an instant pot to make this soup? This is my new favorite appliance and is a time saver for sure.
Thank you for all your great recipes!!!
Susan
Tricia Buice says
Hi Susan. I have to admit, I’m not the instant pot expert but I don’t see why it can’t be adapted for that appliance. I’ve committed to become more proficient with that appliance this fall! Thanks for the great question and for your kind comment. Good luck – this soup is a winner!
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?
Tricia Buice says
Hi Monica! There’s only one tablespoon of soy sauce in this recipe so I don’t think it will make a big difference in the taste if you leave it out. There are recipes for making your own soy-free soy sauce substitute if you’re interested. Here’s one that is well reviewed from Taste of Home. Good luck – this soup is a keeper!
Monica says
Thank you so much!! I’ve wondered if there were “soy free” soy sauce recipes! Can’t wait to try your soup now!
Tricia Buice says
Thank you Monica!
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!!
Tricia Buice says
Hi Angelica – plain wild rice is great in this recipe so no worries. I’ve made it with both plain wild rice and a blend. It’s all good! I hope you enjoy this soup, it’s a favorite!
Allison says
Hi there! I would love to try this soup but I can’t figure out where to buy the dried porchinni mushrooms! I have looked at Fred Meyer and Trader Joe’s so far. Where do you get yours?
Tricia Buice says
Hi Allison. I bought my dried porcini mushrooms at Wegman’s grocery store. I searched for the mushrooms on Google and found that Walmart carries them too. Be sure to ask at the service desk in your store to see where they would be stocked. Good luck – and you can always try ordering on Amazon. This soup is worth the effort!
Sue says
I just made the wild rice and mushroom soup recipe and it is delicious. I will definitely make it again.
Tricia Buice says
Thanks Sue! I can’t wait for soup season to start again. This is one of our favorites and glad you enjoyed it! Thanks for taking the time to comment!
Yvette says
This soup sounds amazing! But I am the only one in the household that would eat it. Do you think this soup could be canned?
Tricia Buice says
Hi Yvette – I don’t know about canning, but it will freeze very well. Just portion it out into serving size containers and you’re good to go! Enjoy 🙂
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.
Tricia Buice says
Haha – great comment Debbie! I love this soup and wish I had a bowl right now. Love the almond milk substitute – I’ll have to give that a try 🙂
Jutta says
the soup is wonderful and the recipe easy to follow. thank you!!!
Tricia Buice says
Thank you Jutta – we love it too 🙂 I appreciate you trying our recipe and for the feedback. Have a wonderful holiday season.
Barbara Couture says
Do you have the nutritional facts for this yummy looking soup?
Tricia Buice says
No I don’t Barbara – sorry!
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.
Tricia Buice says
Thanks for the comment Cre – sounds like you made a wonderful soup! I can’t wait for soup weather again – it’s our favorite way to eat for sure 😉
Sarah Bertnick says
This is one of my favourite recipes! I’ve made it several times now and it is AMAZING!
Tricia Buice says
That’s wonderful Sarah – thank you so much for the feedback. We love this earthy recipe and could eat it weekly! Thanks again for trying our recipe and for letting us know!
Dominique Restucci says
This look delicious! Do you think I would be able to replace the heavy cream with coconut milk?
Tricia Buice says
Hi Dominique – I think that might work but I haven’t tried it so I can’t say for sure. Let me know if you do and if it turns out great! Thanks for trying our recipes!
Sarah says
So delicious! I substituted shitake for the porcini mushrooms and used milk instead of cream just because that’s what i had on hand. Will definitely make this again!
Tricia Buice says
I just love this soup and bet your adaptations were perfect! Thanks for the feedback and happy holidays! 🙂
Jason Hunt says
I have made this multiple times for friends, and everyone always raves about it. Question: Do you think adding roasted hazelnuts to this would be good?
Tricia Buice says
Hi Jason – thanks for the feedback! I love nuts in everything, so adding hazelnuts to a soup might be just the thing to set it apart. Love your idea!
MK says
This soup was hearty, earthy, and delicious! I added some cooked chicken and used chicken broth to add some protein and it was a delight! The tomato paste and soy sauce were brilliant adds 🙂
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.
george carroll says
I love soup and this is my favorite
Tricia Buice says
Thanks George – I appreciate the feedback 🙂
george carroll says
None better. This soup is an absolute delightful dish.
George
Tricia Buice says
Yeah!!!
Lauren says
Made this today and it is beyond amazing!! I used mushroom broth and since I’m vegan, I subbed heavy cream for soy creamer. it is delicious!!! Thank you!
Tricia Buice says
Thank you Lauren! I love feedback and your changes sound perfect. Have a wonderful week!
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!
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!
Sheena @ Tea and Biscuits says
I’ve not had mushroom soup in a very long time, but I love it and need to try it again, your recipe looks great! Hope you’re safe from the floodwaters where you are!
Tricia Buice says
The hurricane missed us, thank goodness, but we still received several inches of rain. It was a good weekend to stay inside and get some things done. Hope you had a lovely weekend and thanks!
Betty says
Perfect for this cold rainy weekend! This is a good weekend to be inside looking out, with a big pot of this soup bubbling away on the stove. 🙂
Tricia Buice says
You bet Betty! It has been a cold and dreary weekend and soup is always a favorite on days like these. Hope you are having a great year!
Pam says
Your soup looks really delicious, Tricia! We love mushroom soup and this one would be perfect for the weather, or any time! Thanks for the good recipe!
Tricia Buice says
Thank you Pam – it is a keeper!
Mandy says
Tricia what a fabulous soup! I reckon I would make oxtail as comfort food if were were stuck inside with horrid weather.
Have a super weekend.
🙂 Mandy xo
Tricia Buice says
I’ve never had oxtail soup but have always wondered about it. Hope you have a super weekend and thanks!
Gerlinde says
This looks like a rich filling tasty soup for a rainy day.
Tricia Buice says
Absolutely perfect for a rainy day Gerlinde! Thanks so much for stopping by. Hope you have a very nice weekend.
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!
Tricia Buice says
Funny how the weather changes so fast Susan. Hope you have a great, and beautiful, weekend! I know you will love this soup 🙂
Monique says
That does look so earthy..fallish..and delicious.Take care..
Let me see..Osso Bucco on creamy mashed potatoes w/ a gremolata..fondue..spaguetti and meatballs..
Tricia Buice says
I like your menu Monique – and I know it would be beautiful!
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!!!!
Tricia Buice says
I bet the heat makes it feel like summer – glad you got home okay 🙂 Have a wonderful weekend.
Abbe @ This is How I Cook says
This soup just screams fall. I adore wild rice and mushrooms. I would want total comfort food in a hurricane. As long as I had electricity. Or a camping stove. Are you worried?
Tricia Buice says
That it does Abbe! Looks like the hurricane is taking a right and heading out to sea. We are however, getting plenty of rain, wind and cold. Feels like fall! Have a wonderful weekend.
[email protected]'s Recipes says
I desperately need this! So satisfying, delicious and healthy as well, Tricia.
Tricia Buice says
Thanks Angie – it is so good and satisfying. Hope you give it a try – have a lovely weekend!
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!
Tricia Buice says
You too Monica – it is a cold rainy weekend for sure 🙂
Larry says
looks delicious Tricia – should make great hurricane food. I like the close up shot.
Tricia Buice says
Thanks Larry!
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
Tricia Buice says
We are having some rain today Bonnie – and I am sure Roanoke is too. Looks like the hurricane took a right and spared us all a direct hi. Have a great weekend!
sue|theviewfromgreatisland says
I have a packet of wild rice in the cupboard and I would love to try this soup — this feels like the perfect fall dish!
Tricia Buice says
Thanks Sue – it is a wonderful, rich delicious treat! Have a wonderful weekend.
Chris Scheuer says
Oh my gosh Tricia, we’re having the same rain and I want this on my weekend menu. It looks amazing and sounds even better than amazing when I look at the recipe. This would be a big hit at my house!
Tricia Buice says
Looks like you are going to get a lot of rain this weekend! Thank goodness we all missed a direct hit from the hurricane. This is a wonderful soup – hope you give it a try!
Beth Napper says
I made this recipe on the weekend and it didn’t turn out as expected. It lacks flavor and ended up not creamy as the photo indicates.
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.