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Creamy Wild Rice and Mushroom Soup Recipe

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4.2 from 11 reviews

This Wild Rice Mushroom Soup is a rich and creamy comfort dish, featuring a flavorful medley of caramelized wild mushrooms and chewy wild rice, all simmered in a velvety broth infused with fresh herbs like dill, thyme, and oregano. Made entirely in one pot without any cream-of soups, this rustic soup offers a deeply satisfying umami taste with a luscious texture, perfect for hearty meals or entertaining.

  • Total Time: 1 hour 30 minutes
  • Yield: 6 servings

Ingredients

Mushrooms & Seasoning

  • 4 tablespoons Danish Creamery butter, divided
  • 4 tablespoons olive oil, divided
  • 1 lb. thinly sliced wild mushrooms (a mix of king oyster, shiitakes, and portabella, stems removed from shiitakes; do NOT use white mushrooms)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon rubbed sage
  • 1 teaspoon dried dill
  • ½ teaspoon pepper
  • ¼ teaspoon red pepper flakes

Vegetables

  • 1 small yellow onion, chopped
  • 1 cup diced carrots
  • 1 cup diced celery
  • 6 cloves garlic, minced

Soup Base & Additives

  • ¼ cup flour
  • 1 cup uncooked wild-brown rice blend (e.g. Lundberg Farms)
  • 2 tablespoons beef base or granulated beef bouillon, or bouillon cubes
  • 6 cups water (or optionally 6 cups low sodium beef broth with no beef base)
  • 2 cups half and half (or 2 cups evaporated milk whisked with ½ tablespoon cornstarch as a substitute)
  • 1 tablespoon balsamic vinegar
  • 1-2 tablespoons lemon juice

Instructions

  1. Caramelize Mushrooms: Melt 2 tablespoons butter and 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Add the wild mushrooms and stir to coat, then spread them into an even layer without overcrowding the bottom. Cook undisturbed for about 10 minutes until the bottoms are deeply golden brown. Add 1 tablespoon Worcestershire sauce and continue cooking, stirring occasionally, until mushrooms are dark, dry, and not burnt, about 8 more minutes. Transfer mushrooms to a bowl and do not clean the pot.
  2. Sauté Aromatics: Reduce heat to medium and melt the remaining 2 tablespoons butter with 2 tablespoons olive oil in the same pot. Add chopped onions, carrots, and celery and sauté for 6-8 minutes until onions are tender. Add minced garlic and all the dried seasonings (paprika, thyme, oregano, sage, dill), plus pepper and red pepper flakes; cook for an additional minute.
  3. Make Roux: Sprinkle the flour over the vegetables and cook for another minute while stirring constantly to cook out the raw flour taste and thicken the base.
  4. Add Mushrooms, Rice, and Broth: Return the caramelized mushrooms to the pot, then add the wild rice blend and beef base. Pour in 6 cups water (or beef broth if using) while stirring to scrape up any flavorful browned bits stuck to the bottom.
  5. Simmer Soup: Cover the pot and bring the soup to a boil. Reduce heat to low and simmer, covered, for 45 to 60 minutes, stirring occasionally and replacing the lid promptly. After 30 minutes, stir more frequently to prevent the soup from sticking or burning on the bottom. The rice should become tender and the soup will thicken substantially.
  6. Finish Soup: Stir in the half and half along with the balsamic vinegar. Add lemon juice to taste. Season with additional salt and pepper as needed. Serve warm and enjoy the creamy, herb-infused richness.

Notes

  • Use wild mushrooms like king oyster, shiitake, and portabella for the best flavor and texture; avoid white mushrooms as they lack the depth for this recipe.
  • Caramelizing the mushrooms undisturbed is key for developing a deep umami flavor.
  • Stirring carefully during simmering prevents the wild rice from sticking and burning as the soup thickens.
  • Substitute evaporated milk mixed with cornstarch for half and half for a lighter, dairy-friendly alternative.
  • This soup reheats beautifully and can be made in advance for meal prep or entertaining.
  • Using beef broth instead of water with beef base enhances the richness but can be adjusted for dietary preference.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Find it online: https://dishiary.com/creamy-wild-rice-and-mushroom-soup-recipe/