Mushroom Wild Rice Chowder
A hearty mushroom wild rice chowder with savory flavors, creamy texture, and optional nuts and spices, perfect for comforting meals and suitable for vegetarians.
Ingredients
- 2 Tbsp vegetable oil ⓘ
- 8 oz fresh mushrooms, sliced ⓘ
- 1 rib celery, thinly sliced
- 1/2 c unbleached flour ⓘ
- 3 3/4 c water ⓘ
- 3 c cooked wild rice ⓘ
- 1 tsp salt ⓘ
- 1/2 tsp cardamom ⓘ
- 1/2 tsp curry powder (optional) ⓘ
- paprika ⓘ
- 1/2 c toasted, slivered almonds (optional) ⓘ
- 1 Tbsp no-salt vegetable broth powder ⓘ
Instructions
- In a soup pot, heat vegetable oil.
- Add sliced mushrooms and thinly sliced celery; sauté for 2 minutes.
- Sprinkle flour over the vegetables and cook over medium-low heat, stirring for 1 minute.
- Gradually add water, stirring constantly; cook over medium heat until mixture is somewhat thickened.
- Stir in cooked wild rice, salt, cardamom, curry powder (if using), vegetable broth powder, and paprika.
- Heat thoroughly and garnish with toasted, slivered almonds (if desired).
Tips & Substitutions
For a creamier chowder, consider adding a splash of coconut milk or a dollop of sour cream. If you don't have wild rice, brown rice works as a substitute, but adjust cooking times accordingly. Fresh herbs like thyme or parsley can elevate the flavor. If you're looking for a kick, add a dash of cayenne or hot sauce. This recipe is also adaptable for vegan diets by ensuring all ingredients are plant-based.
Serving Suggestions
Serve the chowder hot, garnished with toasted, slivered almonds for added crunch. It pairs beautifully with a fresh green salad or crusty bread. For a complete meal, consider serving alongside grilled vegetables or a light sandwich. This chowder is also an excellent choice for a cozy gathering, appealing to both meat lovers and those exploring vegan recipes.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the chowder on the stovetop over medium heat, adding a little water or vegetable broth if it has thickened. Avoid microwaving too long to prevent the rice from becoming mushy.
Nutrition & Diet Analysis (per serving)
Each serving of Mushroom Wild Rice Chowder contains roughly 607 calories, with 16g protein, 106g carbohydrates, and 13g fat. It is an excellent source of iron (43% of the Daily Value), dietary fiber (36% of the Daily Value), and protein (33% of the Daily Value), and a good source of potassium and vitamin C. Note that it is relatively high in sodium, at 1586mg per serving (69% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen mushrooms instead of fresh?
Yes, you can use frozen mushrooms in this recipe, but be sure to thaw and drain them before adding to the chowder. They may release more moisture than fresh mushrooms, so adjust the water accordingly to maintain the desired consistency.
Is it possible to make this chowder gluten-free?
Absolutely! To make this chowder gluten-free, substitute the unbleached flour with a gluten-free flour blend or cornstarch. You may need to adjust the quantity slightly, so add gradually until you achieve the desired thickness.
How can I enhance the flavor of the chowder?
Enhance the flavor by adding fresh herbs like thyme or rosemary during cooking. A splash of white wine can also add depth. For a hint of sweetness, consider stirring in a small amount of orange-cranberry sauce. Experiment with spices to find your perfect blend!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).