I once had mushroom wild rice soup during a lovely visit to Nicollet Island in Minneapolis. As soon as I got home I tried to recreate it with canned cream of mushroom soup. I decided to try again without the canned soup. I hope you try it!

You will need a large pot, knife, cooking spoon, food processor or grater, measuring cups and spoons.

Instructions

Cook the wild rice in 1 ½ cups water. Simmer for 40 minutes. Drain in a colander. Set aside.

Grate the carrot.

Thinly slice the mushrooms (or buy sliced).

Heat the pot with butter over high heat. When the butter melts, lower the heat to medium high and add the mushrooms. Sauté for 5 minutes or until mushrooms are limp and giving up some juice.

Add carrots to the pan. Season with ¼ tsp of garlic/salt/pepper mix. Add garlic and onion flakes. Sauté until carrots are limp.

Add wine and thyme. Bring to a boil. Simmer until liquid is partly reduced.

Add chicken broth. Add remaining garlic/salt/pepper mix. Add arrowroot and stir well.

Bring to a boil. Simmer uncovered until soup thickens.

Add half and half. Add cooked wild rice. Bring to a boil. Simmer until soup is thick.

Makes approximately 6 servings.

Tips: 1. You may wish to chop the mushrooms into smaller pieces. 2. I use Paula Deen’s house mix: 4 tsp salt, 2 tsp granulated garlic powder, 3 tsp black pepper. Adobo seasoning also works. 3. For wine, try Cabernet Sauvignon or Merlot. Or a dry pinot grigio or Chardonnay.

Mushroom wild rice soup with wine, carrot, cream

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2 hours

Total Time: 2 hours

Author: Lisa Leonor Grable

Calories per serving: 1529 whole recipe

Fat per serving: 85 g

Saturated fat per serving: 47 g

Carbs per serving: 116 g

Protein per serving: 43 g

Fiber per serving: 12 g

Sugar per serving: 21 g

Sodium per serving: 6920 mg

Trans fat per serving: 0 g

Cholesterol per serving: 251 mg

Mushroom wild rice soup with wine, carrot, cream

Mushroom wild rice soup is a creamy, comforting soup. Wine, carrots, and thyme add taste.

Ingredients

½ cup wild rice
1 lb. button mushrooms, sliced (or cremini)
1 medium carrot, grated
¼ cup unsalted butter
1 tbsp chopped garlic
1 tsp onion flakes
½ tsp garlic/salt/pepper mix
1 tsp dried thyme
1 cup red wine
32 oz. chicken broth
1 cup half and half
1 tbsp arrowroot powder

Instructions

Cook the wild rice in 1 ½ cups water. Simmer for 40 minutes. Drain in a colander. Set aside.
Grate the carrot.
Thinly slice the mushrooms (or buy sliced).
Heat the pot with butter over high heat. When the butter melts, lower the heat to medium high and add the mushrooms. Sauté for 5 minutes or until mushrooms are limp and giving up some juice.
Add carrots to the pan. Season with ¼ tsp of garlic/salt/pepper mix. Add garlic and onion flakes. Sauté until carrots are limp.
Add wine and thyme. Bring to a boil. Simmer until liquid is partly reduced.
Add chicken broth. Add remaining garlic/salt/pepper mix. Add arrowroot and stir well.
Bring to a boil. Simmer uncovered until soup thickens.
Add half and half. Add cooked wild rice. Bring to a boil. Simmer until soup is thick.
Makes approximately 6 servings.

Notes

Tips: 1. You may wish to chop the mushrooms into smaller pieces. 2. I use Paula Deen's house mix: 4 tsp salt, 2 tsp granulated garlic powder, 3 tsp black pepper. Adobo seasoning also works. 3. For wine, try Cabernet Sauvignon or Merlot. Or a dry pinot grigio or Chardonnay.

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