Wild Rice and Mushroom Soup
User Reviews
5
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Prep Time
20 mins
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Cook Time
35 mins
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Total Time
55 mins
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Servings
6 servings
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Course
Main Course, Soup
Wild Rice and Mushroom Soup
Description
This soup combines whole grain brown rice and wild rice as a hearty base with sautéed mushrooms, garlic, leek, and carrot. Cooking the vegetables first in butter softens them and releases their flavors. The mushrooms chosen—cremini and shiitake—offer depth and earthiness. After tossing in flour for a light thickening and adding dry sherry to deglaze, chicken broth and herbs like thyme and bay leaves create a savory broth. The soup simmers gently to develop flavor and soften the rice.
Kale and heavy cream are stirred in near the end to wilt the greens and enrich the texture. Fresh parsley adds brightness, while salt and pepper season the soup to taste. The texture balances tenderness from the vegetables and rice with a creamy, slightly thickened broth. This makes for a satisfying and layered flavor profile.
Wild Rice and Mushroom Soup works well as a standalone meal or paired with crusty bread for a lunch or light dinner. The comforting warmth and depth of the ingredients suit cooler weather or anytime a filling, vegetable-rich soup is desired. Its combination of grains, mushrooms, and greens delivers a range of nutrients and textures in a single bowl.
Ingredients
- ⅔ cup whole grain brown rice such as Lundberg Farms, blend
- ⅔ cup wild rice such as Lundberg Farms, blend
- 3 tablespoons butter unsalted
- 3 cloves garlic minced
- 1 cremini mushrooms 8-ounce package, sliced
- 1 shiitake mushrooms 3.5-ounce package, sliced
- 1 leek white and light green parts thinly sliced
- 1 carrot peeled diced
- 2 tablespoons all-purpose flour
- ⅓ cup dry sherry
- 6 cups chicken broth low sodium
- 3 thyme sprigs
- 2 bay leaf
- 1 kale stems removed and leaves chopped, bunch
- ½ cup heavy whipping cream
- 3 tablespoons parsley chopped fresh leaves
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
Instructions
- Cook rice according to package instructions; set aside.
- Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic, mushrooms, leek and carrot. Cook, stirring occasionally, until tender, about 5-6 minutes.
- Whisk in flour until lightly browned, about 1 minute. Stir in sherry, scraping any browned bits from the bottom of the pot.
- Whisk in chicken broth, thyme and bay leaves. Bring to a boil; reduce heat and simmer, partially covered, for 10-15 minutes. Stir in rice until flavors have blended, an additional 5-10 minutes.
- Stir in kale, heavy whipping cream and parsley until the kale has wilted, about 2-3 minutes; season with salt and pepper, to taste.
- Serve immediately.
User Reviews
Overall Rating
5
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