Savory Mushroom and Wild Rice Soup (classic)
Printed from Inclusive Kitchen — Savory Mushroom and Wild Rice Soup
Savory Mushroom and Wild Rice Soup is a warm embrace in a bowl, combining the earthy flavors of mushrooms with the nutty texture of wild rice. This classic recipe hails from the heart of American comfort food, where hearty soups have long been a staple in kitchens across the country. The combination of sautéed onions, garlic, and a medley of mushrooms creates a fragrant base, while the wild rice adds a delightful chewiness that elevates the dish beyond the ordinary.
Historically, wild rice has been a significant food source for Native Americans, particularly in the Great Lakes region. It is not only nutritious but also carries a rich cultural heritage. This soup pays homage to that tradition, blending modern culinary techniques with age-old ingredients. As you stir the pot, the aroma wafts through your kitchen, inviting everyone to gather around the table. And let’s be honest, who can resist a bowl of soup that’s as comforting as a hug from grandma?
The beauty of this soup lies in its versatility. You can easily customize it by adding your favorite vegetables or proteins, making it a perfect canvas for creativity. Whether you’re serving it on a chilly evening or as a starter for a festive gathering, this soup is sure to impress. Just remember, if someone asks for the secret ingredient, you can always say it’s love—though a little butter and cream don’t hurt either!
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium onion
- 3 cloves garlic
- 16 ounces mushrooms
- 1 cup wild rice
- 6 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
- Gather all your ingredients and equipment. You will need a large pot or Dutch oven, a cutting board, and a sharp knife. This will make the prep process smoother.
- Heat 2 tablespoons of olive oil and 2 tablespoons of butter in your large pot over medium heat. Wait until the butter is melted and begins to bubble, which usually takes about 2 minutes.
- Add 1 medium chopped onion to the pot and sauté for about 5 minutes, or until it becomes translucent. Stir occasionally to prevent sticking and to ensure even cooking.
- Mince 3 cloves of garlic and add them to the pot. Cook for an additional 1-2 minutes until fragrant, being careful not to let the garlic burn, as it can turn bitter.
- Slice 16 ounces of mushrooms (any variety you prefer) and add them to the pot. Sauté for about 8-10 minutes until the mushrooms are browned and have released their moisture.
- Stir in 1 cup of wild rice, making sure it is well-coated with the mixture. This step helps to toast the rice slightly, enhancing its nutty flavor.
- Pour in 6 cups of vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low and cover the pot, allowing it to simmer for about 30-35 minutes.
- Check the wild rice for doneness; it should be tender and have split open. If it needs more time, continue to simmer, checking every few minutes.
- Once the rice is cooked, stir in 1 cup of heavy cream for richness. This will give the soup a creamy texture that balances the earthiness of the mushrooms.
- Add 1 teaspoon of dried thyme, 1 teaspoon of salt, and 0.5 teaspoon of black pepper to taste. Stir well to combine all the flavors.
- Let the soup simmer for an additional 5 minutes to meld the flavors together. The aroma should be inviting and warm, making your kitchen feel cozy.
- Taste and adjust seasoning if necessary. If you prefer a thicker soup, you can let it simmer uncovered for a few more minutes.
- Serve the soup hot, garnished with fresh herbs if desired. It pairs beautifully with crusty bread or a light salad.
- Enjoy your comforting bowl of Savory Mushroom and Wild Rice Soup, and don’t forget to share—unless you want to keep it all to yourself!
Nutrition (per serving)
- Calories: 320
- Carbs g: 40
- Protein g: 8
- Fat g: 15
- Sugar g: 3
