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 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.
1 whole recipe is about 1529 calories. One 1 cup serving is about 255 calories. Nutrition facts are approximations.
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Yum…this looks really good. TFS
Thanks, Clearissa! I think this is such a great winter soup!