More Great Recipes: Misc. Soup/Stew

Wild Rice and Mushroom Soup

User Avatar
Member since 2020
No Video

"A soup that takes two foods that don't see like they would go together, but work well"

Serves 8 | Prep Time 30 minutes | Cook Time 30 minutes

Why I Love This Recipe

A filling soup for cold rainy days when you are stuck inside

Ingredients You'll Need

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


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

Questions, Comments & Reviews

Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

7 Recipes

Mixed Berry Tart
Mixed Berry Tart
Slutty Brownies
Slutty Brownies
Torta Cubana
Torta Cubana