Wild rice and mushroom soup is perfect for a cold winter day. It’s hearty and filling and I just love it! Now if you are a mushroom hater, don’t skip this one! I urge you to try this soup and then decide. I do not totally love mushrooms either, but I love the taste. The texture really ruins it for me, so I figured out a way to get the amazing earthy flavor of mushrooms without the chewy tough texture. Throw them in a soup and puree it! Problem solved!
Here’s what you need for this wild rice and mushroom soup:
First, you’ll need onions, carrots, and celery. This is a basic mirepoix. Mirepoix (pronounced mirh-pwah) is a French cooking term that means onions, carrots, and celery finely diced and used as a flavor base for meat dishes, soups, and sauces. These veggies are usually cooked with butter or oil without coloring or browning.
Let’s talk mushrooms!
After the veggies have softened you’ll add the cremini mushrooms. Cremini mushrooms are like baby portabella mushrooms. Portabella mushrooms are those really large capped mushrooms. Deep dark brown in color. The baby ones are equally as delicious and perfect for this soup. You can use any mushroom you like in this recipe. I wouldn’t recommend using white button mushrooms because they lack the depth of flavor of any others, however, if that is all you can find or have access to then it will still be delicious.
After the mushrooms have browned for about 8 minutes you’re going to add the garlic and let it soften slightly and get aromatic this only takes about 30 seconds, so be mindful not to brown or burn the garlic.
Wild rice and deglaze:
Next, add the uncooked wild rice. Be sure to use wild rice and not just white or brown rice here. I think wild rice has a nice flavor that really adds to the taste of this soup. After the rice gets a little toasty, deglaze the pan with a little white wine. Be sure to scrape up any bits that are stuck to the bottom of the pan. Finally, add the vegetable broth and bring to a boil and then lower the heat to a simmer and cook for about 30 minutes until all the veggies are fork-tender.
Time to puree!
I love this soup because of its creamy texture, but if you prefer a chunky more broth-like soup you could skip this step entirely. If you like a creamy texture, but want to still have bites of vegetables, then only puree a little bit. If you are like me, puree until creamy and smooth.
How to puree to get that creamy texture:
I use a hand-held immersion blender. It is one of those kitchen tools that every home cook should have. I don’t use it all the time, but when I do, I’m so glad I have one. They are not very expensive and I think it’s totally worth the purchase.
When you are ready to puree, fully put the immersion blender into the soup until it touches the bottom of the pot. Only turn it on if the blender is fully submerged into the soup. In a slight up and down motion blend until creamy. Be careful because the soup is hot and can splatter. This will take a few minutes.
No immersion blender, no worries!
If you do not have an immersion blender do not worry, just use a regular blender. You will probably have to blend it in batches, but it still works. Carefully, using a ladle add a few cups of soup to the blender. Secure the lid on the blender, but be sure to remove the small top for ventilation. Use a kitchen towel to place over the hole so the soup doesn’t splatter out while blending. This allows the steam to escape and prevents the hot soup from exploding everywhere! Pour the blended soup into a large bowl until it’s all pureed. Then return the soup to the pot.
To add cream or not? That is the question!
I say yes to cream! Adding heavy cream really adds a richness to the soup that I just love. That being said, it’s still really good without the cream. I know this because my daughter is vegan, so I always reserve a bowl or two for her without the cream.
Once the cream has been added it’s ready to be served. I love this with a warm crusty French baguette. I find this soup is best just after it’s been made. It tends to thicken up so if you are having leftovers, either add a bit of vegetable broth or some water before reheating it to thin it out.
Let’s eat! Wild rice and mushroom soup is waiting for you!
I can’t wait for you to try this wild rice and mushroom soup the next time it’s cold outside and you’re craving some homecooked comfort food!
Wild Rice and Mushroom Soup
Creamy wild rice and mushroom soup is perfect for a cold winter day. Full of mushrooms, wild rice, carrots, onions, celery, and herbs; this soup comes together quickly and tastes delicious.
Ingredients
- 2 tbsp butter
- 2 tbsp olive oil
- 1 onion, diced
- 3/4 cup chopped carrots, about 3 whole carrots
- 1/2 cup chopped celery, about 3 stalks celery
- 8 oz. Cremini mushrooms
- 1 1/2 tbsp dried thyme
- 1 1/2 tbsp dried rosemary
- 1 1/2 tbsp dried parsley
- 4 cloves of garlic, minced
- 1 cup uncooked wild rice
- 1/4 cup white wine
- 6 cups vegetable broth (chicken is also ok)
- 1 tsp salt
- 1/2 tsp black pepper
- 2/3 cup heavy cream
Instructions
1. In a large soup pot melt butter and warm oil.
2. Add onion, carrots, and celery. Stir and cook for about 8 minutes on medium until veggies are soft and onions are translucent.
3. Add mushrooms. Stir to combine and then only stir occasionally. Cook for about 6-8 more minutes. You want the mushrooms to brown a bit. So leave them alone and allow for this browning to happen.
4. Add garlic cook for about 30 seconds just until fragrant.
5. Add wild rice. Stir and let the rice get slightly toasty for about 2 minutes.
6. Add white wine to deglaze pan. Use a wooden spoon to scrape up all the bits stuck to the bottom of the pot.
7. Add vegetable broth. Stir to combine. Bring to a boil and then lower the heat and simmer for 30 minutes uncovered. Cook until rice is tender.
8. Turn off heat and carefully use a handheld immersion blender puree soup until creamy. It does not need to be smooth. This part is up to you. If you want chunks of vegetables then only puree a little, if you want it super creamy puree a lot!
9. Once you get the soup to your desired consistency, add cream. Stir and taste for seasoning. You may need to add more salt or pepper.
10. Serve hot with warm toasty bread on the side.
This is a very thick soup because the rice absorbs the broth. The soup will continue to thicken as it stands. It's best served the first day you make it. Otherwise, add more broth or water to thin it out when reheating.
Notes
- The leftover soup can be stored in the refrigerator for about 5 days. When you go to reheat it, you will find that it is very thick. Just add some vegetable broth or water to thin it out before heating it up.
- For a vegan version, the cream and butter can be omitted.
Other comfort food ideas you might enjoy are my
