Wild Rice And Mushroom Soup
A hearty and flavorful wild rice and mushroom soup featuring tender rice, earthy mushrooms, aromatic herbs, and a creamy broth, perfect for comforting meals.
Ingredients
- 14 1/2 oz. can chicken broth ⓘ
- 1/2 cup wild rice ⓘ
- 1 oz. dried shiitake mushrooms ⓘ
- 1 1/2 cups hot water ⓘ
- 2 tablespoons butter ⓘ
- 1 onion, chopped ⓘ
- 2 garlic cloves, chopped ⓘ
- 1/4 teaspoon dried rosemary, crumbled ⓘ
- 1/4 teaspoon dried thyme, crumbled
- 8 oz. Russet potato, peeled and diced ⓘ
- 2 cups beef stock ⓘ
- 3/4 cup milk ⓘ
- 2 tablespoons Madeira ⓘ
Instructions
- Combine chicken broth and wild rice in a small saucepan.
- Cover and simmer over medium low heat until rice is tender and liquid is absorbed, about 50 minutes.
- Meanwhile, soak dried shiitake mushrooms in 1 1/2 cups hot water until soft, about 20 minutes.
- Drain mushrooms, reserving soaking liquid.
- Remove stems from mushrooms and discard; thinly slice the mushrooms.
- Melt 1 tablespoon butter in a heavy, large saucepan over medium high heat.
- Add sliced mushrooms and sauté until tender and golden brown, about 5 minutes.
- Transfer mushrooms to a small bowl.
- Melt remaining 2 tablespoons butter in the same pan.
- Add chopped onion, garlic, crumbled rosemary, and thyme; sauté until onion is very tender, about 10 minutes.
- Add diced potato, beef stock, and reserved mushroom soaking liquid; cover and simmer until potato is very tender, about 15 minutes.
- Transfer soup to a blender in batches and puree until smooth.
- Return the pureed soup to the saucepan.
- Stir in cooked wild rice, sautéed mushrooms, 3/4 cup milk, and Madeira.
- Cover and simmer for 15 minutes to blend flavors.
- Season with salt and pepper, and thin with additional milk if desired.
Tips & Substitutions
For a deeper flavor, consider adding a splash of soy sauce or Worcestershire sauce to the soup. If you can't find dried shiitake mushrooms, you can substitute with other dried mushrooms like porcini or use fresh mushrooms instead. To save time, use pre-cooked wild rice available in many grocery stores. Adjust the seasoning to your taste, and feel free to add vegetables like carrots or celery for extra nutrition.
Serving Suggestions
Serve this hearty wild rice and mushroom soup with crusty bread or a side salad for a complete meal. For a more filling option, pair it with grilled cheese sandwiches or a slice of your favorite quiche. A sprinkle of fresh herbs like parsley or chives adds a nice touch. This soup pairs beautifully with Wonderful Hearty Cheddar Chowder for a comforting dinner spread.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the soup on the stovetop over low heat, adding a splash of milk or broth to reach your desired consistency. Avoid boiling to preserve the creamy texture. This soup also freezes well for up to 3 months; just thaw and reheat when ready to enjoy.
Nutrition & Diet Analysis (per serving)
Each serving of Wild Rice And Mushroom Soup contains roughly 1284 calories, with 23g protein, 181g carbohydrates, and 54g fat. It is an excellent source of iron (80% of the Daily Value), calcium (55% of the Daily Value), and protein (47% of the Daily Value), and a good source of vitamin D. Note that it is relatively high in sodium, at 1982mg per serving (86% 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 make this soup vegetarian?
Yes, you can easily make this soup vegetarian by using vegetable broth instead of chicken and beef stock. Additionally, omit the butter and use olive oil or vegan butter for sautéing. The dried mushrooms will still provide a rich, umami flavor that's delightful in a vegetarian version.
How can I thicken the soup if it turns out too thin?
If your soup is too thin, you can thicken it by adding a slurry of cornstarch and water. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the soup while it simmers. Alternatively, you can mash some of the potatoes directly in the soup to create a creamier texture.
Is it possible to prepare this soup in advance?
Absolutely! This soup can be made a day ahead, allowing the flavors to meld beautifully overnight. Just prepare according to the recipe, let it cool, and store it in the fridge. When ready to serve, simply reheat and add a splash of milk or broth to adjust the consistency.
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).