Wild Rice and Mushroom Soup Recipe

Name: Wild Rice and Mushroom Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 ounce (1/2 cup) dried porcini mushrooms; 2 cups boiling water; 1 to 2 tablespoons extra virgin olive oil, as needed; 1 large onion, chopped; 2 medium carrots, diced; 2 ribs celery, diced; 1/2 pound cremini or button mushrooms, cleaned, trimmed, and sliced thick; 2 large garlic cloves, minced; Salt to taste; ⅔ cup wild rice; 2 quarts chicken stock, vegetable stock or water; A bouquet garni made with a few sprigs each thyme and parsley, a bay leaf and a Parmesan rind; 1 cup frozen peas, thawed; Freshly ground pepper to taste

Servings: persons

1/2 ounce (1/2 cup) dried porcini mushrooms
2 cups boiling water
1 to 2 tablespoons extra virgin olive oil, as needed
1 large onion, chopped
2 medium carrots, diced
2 ribs celery, diced
1/2 pound cremini or button mushrooms, cleaned, trimmed, and sliced thick
2 large garlic cloves, minced
Salt to taste
⅔ cup wild rice
2 quarts chicken stock, vegetable stock or water
A bouquet garni made with a few sprigs each thyme and parsley, a bay leaf and a Parmesan rind
1 cup frozen peas, thawed
Freshly ground pepper to taste

1
Place the dried porcini mushrooms in a bowl or a Pyrex measuring cup, and pour on 2 cups boiling water.
2
Let sit for 30 minutes.
3
Set a strainer over a bowl and line it with cheesecloth.
4
Lift the mushrooms from the water, and squeeze them over the strainer.
5
Rinse in several changes of water, squeeze out the water and set aside.
6
Pour the soaking water through the cheesecloth-lined strainer, and set aside.
7
Heat the oil in a large, heavy soup pot or Dutch oven over medium heat.
8
Add the onion, carrot and celery.
9
Cook, stirring often, until just about tender, about five minutes.
10
Add the sliced fresh mushrooms.
11
Cook, stirring, until the mushrooms are beginning to soften, about three minutes.
12
Add the garlic and a generous pinch of salt.
13
Continue to cook for about five minutes until the mixture is juicy and fragrant.
14
Add the reconstituted dried mushrooms, the wild rice, bouquet garni, mushroom soaking liquid, stock or water, and salt to taste.
15
Bring to a boil, reduce the heat, cover and simmer one hour.
16
Add the peas, and simmer another 10 minutes.
17
Remove the bouquet garni, taste and adjust salt, add a generous amount of freshly ground pepper and serve.

1646

kcal

Calories

147

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1/2 ounce (1/2 cup) dried porcini mushrooms, 2 cups boiling water, 1 to 2 tablespoons extra virgin olive oil, as needed, 1 large onion, chopped, and more.

Yes, Wild Rice and Mushroom 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.

That's it — enjoy your meal!

Wild Rice and Mushroom Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions