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Wild Rice and Mushroom Soup
4.0 (451 reviews)
For a rich, earthy, nutty-tasting wild rice and mushroom soup, we had to figure out how to make its signature ingredients do more than just add bulk. We kept the focus on the wild rice and mushrooms by selecting ingredients that amplified the nutty, earthy, umami-rich flavor profile we were after. Simmering the wild rice with baking soda decreased the cook time and brought out more robust flavor. We used the excess simmering liquid as a bouillon, infusing the entire soup with wild rice flavor. Fresh cremini mushrooms and ground dried shiitakes provided a winning combination of meaty texture and flavor. A final addition of cornstarch helped suspend the dense rice and gave our soup a velvety texture.
Total Time155
Servings8
248
Caloriesper servingNutrition Information
248
Calories
12 grams
Fat
25 grams
Carbs
8 grams
Protein
Fiber
3 grams
Sugar
Ingredients
- 1/4 ounce shiitake mushroom, rinsed
- 4 1/4 cups water
- 1 sprig fresh thyme
- 1 bay leaf
- 1 garlic clove, peeled, plus 4 cloves, minced
- Salt and pepper
- 1/4 teaspoons baking soda
- 1 cup wild rice
- 4 tablespoons unsalted butter
- 1 pound cremini mushroom, trimmed and sliced 1/4 inch thick
- 1 onion, chopped fine
- 1 teaspoon tomato paste
- 2/3 cup dry sherry
- 4 cups low-sodium chicken broth or vegetable broth
- 1 tablespoon soy sauce
- 1/4 cup cornstarch
- 1/2 cup heavy cream
- 1/4 cup minced fresh chive
- 1/4 teaspoon finely grated lemon zest
Instructions
- 1Note: White mushrooms can be substituted for the cremini mushrooms in this wild rice and mushroom soup recipe. We use a spice grinder to process the dried shiitake mushrooms, but a blender also works. To make this dish vegetarian, use vegetable broth in place of chicken broth. To make this dish gluten-free, make sure to use a gluten-free soy sauce.
- 2Adjust oven rack to middle position and heat oven to 375 degrees. Grind shiitake mushrooms in spice grinder until finely ground (you should have about 3 tablespoons).
- 3Bring 4 cups water, thyme, bay leaf, garlic clove, ¾ teaspoon salt, and baking soda to boil in medium saucepan over high heat. Add rice and return to boil. Cover saucepan, transfer to oven, and bake until rice is tender, 35 to 50 minutes. Strain rice through fine-mesh strainer set in 4-cup liquid measuring cup; discard thyme, bay leaf, and garlic. Add enough water to reserved cooking liquid to measure 3 cups.
- 4Melt butter in Dutch oven over high heat. Add cremini mushrooms, onion, minced garlic, tomato paste, 3/4 teaspoon salt, and 1 teaspoon pepper. Cook, stirring occasionally, until vegetables are browned and dark fond develops on bottom of pot, 15 minutes. Add sherry, scraping up any browned bits, and cook until reduced and pot is almost dry, about 2 minutes. Add ground shiitake mushrooms, reserved rice cooking liquid, broth, and soy sauce and bring to boil. Reduce heat to low and simmer, covered, until onion and mushrooms are tender, about 20 minutes.
- 5Whisk cornstarch and remaining ¼ cup water in small bowl. Stir cornstarch slurry into soup, return to simmer, and cook until thickened, about 2 minutes. Remove pot from heat and stir in cooked rice, cream, chives, and lemon zest. Cover and let stand for 20 minutes. Season with salt and pepper to taste, and serve.