You should put this mushroom soup with wild rice on your menu for the upcoming week—it’s hearty, flavourful, and filling, and I’m willing to guess it will become a family favourite.
It calls for cremini mushrooms, but I also used a portobello. I think you could throw in any kind of mushroom and it would be delicious.
For the rice, I recommend using this Wild Blend from Lundberg… I found it at Costco (yay!) so I now have supply that will last all winter.
Soup puts the heart at ease, calms down the violence of hunger, eliminates the tension of the day, and awakens and refines the appetite
Use fresh herbs, if you can find them …
Mushroom Soup with Wild Rice
- 4 cups water
- 1 sprig fresh thyme
- 1 bay leaf
- 1 garlic clove peeled (whole)
- 4 garlic cloves peeled (minced)
- 3/4 tsp salt
- 1 tsp pepper
- 1 cup wild rice (Lundberg Wild Blend is my preferred rice for this)
- 4 Tbsp butter
- 1 pound cremini mushrooms,trimmed and sliced into 1/4 inch pieces
- 1 onion, chopped fine
- 1 teaspoon tomato paste
- 2/3 cup sherry
- 4 cups chicken broth
- 1 tablespoon soy sauce
- 1/4 cup cornstarch
- 1/2 cup heavy cream
- Bring water, thyme, bay leaf, garlic clove, 3/4 tsp salt to a boil in saucepan over high heat. Add rice and return to boil.
- Cook until rice is tender, 35 to 45 minutes.
- Remove from heat, and drain (reserve liquid)
- Discard thyme, bay leaf, and garlic.
- Melt butter in Dutch oven over high heat. Add mushrooms, onion, minced garlic, tomato paste, 3/4 tsp salt, and 1 tsp pepper.
- Cook, stirring occasionally until vegetables are browned.
- Add sherry, scraping up browned bits and cook until reduced.
- Add reserved liquid from rice, broth and soy sauce. Bring to a boil.
- Reduce heat to low and simmer, covered about 20 minutes.
- Whisk cornstarch and 1/4 cup water in a bowl. Stir slowly into soup, return to simmer and cook about 2 minutes.
- Remove pot from heat, stir in rice and cream.
- Let sit for 10 minutes.