Mushroom and Wild Rice Soup Recipe

Name: Mushroom and Wild Rice Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ounce dried porcini mushrooms; 1/2 teaspoon coarse salt, plus more for seasoning; 1/2 cup wild rice; 1 tablespoon olive oil; 1 1/4 pounds assorted mushrooms, such as button, cremini, shiitake (stems removed), and chanterelle, sliced into bite-size pieces; Freshly ground pepper; 1 tablespoon unsalted butter; 3 leeks (white and pale-green parts only), quartered lengthwise and thinly sliced; 1/2 cup sherry or Madeira; 3 tablespoons soy sauce; 6 cups homemade or low-sodium store-bought chicken stock; 2 tablespoons heavy cream; 1 tablespoon finely chopped fresh flat-leaf parsley

Servings: persons

1 ounce dried porcini mushrooms
1/2 teaspoon coarse salt, plus more for seasoning
1/2 cup wild rice
1 tablespoon olive oil
1 1/4 pounds assorted mushrooms, such as button, cremini, shiitake (stems removed), and chanterelle, sliced into bite-size pieces
Freshly ground pepper
1 tablespoon unsalted butter
3 leeks (white and pale-green parts only), quartered lengthwise and thinly sliced
1/2 cup sherry or Madeira
3 tablespoons soy sauce
6 cups homemade or low-sodium store-bought chicken stock
2 tablespoons heavy cream
1 tablespoon finely chopped fresh flat-leaf parsley

1
In a spice mill or coffee grinder, pulse the porcini to a fine powder.
2
Set aside.
3
In a small saucepan, bring 1 cup water to a boil.
4
Add the salt and wild rice.
5
Cover; reduce heat to medium-low.
6
Cook until tender, 45 to 50 minutes.
7
Drain; set aside.
8
In a large saucepan, heat half the oil over medium-high heat.
9
Add half the mushrooms; season with salt and pepper.
10
Cook until browned and tender, about 7 minutes; transfer to a bowl.
11
Repeat with the remaining oil and mushrooms.
12
Reduce heat to medium-low.
13
Melt the butter; add the leeks.
14
Cook, stirring, until softened, about 5 minutes.
15
Stir in the mushroom powder; cook 1 minute.
16
Add the sherry and soy sauce; cook 1 minute more.
17
Add the stock to the pot; bring to a boil over medium-high heat.
18
Add the mushrooms; return to a boil.
19
Reduce heat to medium; cook 20 minutes.
20
Stir in the wild rice, cream, and parsley; adjust seasoning, and serve.

801

kcal

Calories

Fat

Carbs

119

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 ounce dried porcini mushrooms, 1/2 teaspoon coarse salt, plus more for seasoning, 1/2 cup wild rice, 1 tablespoon olive oil, and more.

Yes, Mushroom and Wild Rice Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom and Wild Rice Soup

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