Just Around Our Table
Creamy Mushroom & Wild Rice Soup
A hearty, comforting soup that is perfect for chilly nights.
Ingredients
- For the Wild Rice
- 1/2 cup uncooked wild rice
- 1 1/4 cups water
- For the Soup
- 4 tablespoons butter
- 2 medium sweet yellow onions, chopped
- 3 garlic cloves, minced
- 1 pound mushrooms, sliced, such as baby bella or white mushrooms
- 1/2 cup all-purpose flour
- 5 cups chicken stock
- 1 cup heavy cream or coffee creamer
- Freshly grated nutmeg, to taste
- Salt, to taste
- White pepper, to taste
Method
- 01
Cook the Wild Rice
- 02
Rinse the wild rice under cold water.
- 03
Combine the rice and water in a saucepan.
- 04
Bring to a boil over medium-high heat.
- 05
Reduce the heat to low, cover, and simmer for 30-40 minutes, or until the rice is tender.
- 06
Set aside.
- 07
Make the Soup
- 08
In a large Dutch oven or soup pot, melt the butter over medium heat.
- 09
Add the chopped onions and cook until softened, about 4 minutes.
- 10
Stir in the garlic and sliced mushrooms.
- 11
Cook for another 3-5 minutes, until the mushrooms begin to soften.
- 12
Build the Soup
- 13
Sprinkle the flour over the vegetables.
- 14
Whisk continuously for about 2 minutes to cook the flour and create a smooth roux.
- 15
Slowly pour in the chicken stock while whisking to prevent lumps.
- 16
Simmer for about 10 minutes, stirring occasionally, until the soup begins to thicken.
- 17
Stir in the cooked wild rice.
- 18
Add the cream or creamer.
- 19
Season with salt, white pepper, and a pinch of freshly grated nutmeg.
- 20
Continue cooking over medium heat for another 5 minutes, until the soup is hot, creamy, and well combined.
- 21
Serve with warm challah or crusty bread.
- 22
Make It Your Own
- 23
Add diced carrots and celery with the onions.
- 24
Use half-and-half instead of heavy cream for a lighter soup.
- 25
Stir in fresh spinach just before serving.
- 26
Finish with grated Parmesan for an extra layer of flavor.
Rebeca’s notes
A hearty, comforting soup that is perfect for chilly nights. It is rich, creamy, packed with mushrooms and hearty wild rice, and easy to clean up because it comes together in one pot. This is one of my favorite soups when the weather turns cold. It is rich enough to be a meal on its own, especially with a warm slice of homemade challah on the side. The wild rice gives the soup a wonderful chewy texture that makes every spoonful satisfying, while the mushrooms make it taste like it simmered all day, even though it comes together in just over an hour. Busy Mom Tips: cook the wild rice the night before to save time; buy pre-sliced mushrooms for an even faster dinner; the soup thickens as it sits, making leftovers even better; add shredded rotisserie chicken to turn it into a complete meal. Tradition: Around Our Table Favorite. Cuisine: Comfort Food. Perfect for cozy nights, weeknight dinner, fall, winter, and make-ahead meals.