Creamy Wild Rice and Mushroom Soup

Creamy Wild Rice and Mushroom Soup

A classic! This Creamy Wild Rice and Mushroom Soup is both easy to make and wonderfully delicious! It is ready in about an hour and is hearty enough for a dinner soup, or it would be a great starter soup for Thanksgiving.

Perhaps my favourite part of this soup is the touch of maple syrup that is added. It’s a small thing, but brings such a nice note to the soup. You won’t want to skip that part :)

This soup is best enjoyed freshly cooked. As with all soups containing rice, if made ahead and refrigerated, the rice will absorb the liquid as it sits, resulting in a too-thick soup that will need to be thinned before serving. Thinning can be done with a little more stock and/or a splash of cream. It’s fine and if you really need to make it ahead, it certainly won’t be disappointing. It’s just that it’s at it’s best freshly made, is all.




Creamy Wild Rice and Mushroom Soup




I am a big fan of cooking as much ahead as possible, especially for meals like Thanksgiving, but honestly, this soup just sits and simmers on the stove-top, without much need to attend to it, so it doesn’t add a lot to the mix to cook it up and serve it fresh. It’s totally worth it, as it is a treat of a soup!

Creamy Wild Rice and Mushroom Soup

Creamy Wild Rice and Mushroom Soup

Creamy Wild Rice and Mushroom Soup

Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
Servings: 5 people
Calories: 256 kcal
Author: Jennifer
A delicious, classic pairing of wild rice and mushrooms, in a creamy broth. Hearty enough for a dinner soup or an excellent starter soup.
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Ingredients

  • 4 cups chicken stock
  • 1/2 cup wild rice
  • 1/2 cup finely chopped shallots
  • 1 1/2 cups half and half (10%) cream
  • 2 Tbsp all-purpose flour
  • 1 1/2 tsp fresh thyme leaves (or 1/2 tsp. dried)
  • 1/4 tsp freshly ground black pepper
  • 1 cup thinly sliced button mushrooms
  • 1 1/2 Tbsp maple syrup
  • Salt and additional freshly ground pepper, to taste

Instructions

  1. In a large pot, bring stock and rice to a boil over medium-high heat. Reduce heat to medium, cover and cook, stirring once or twice (just to make sure there is no rice sticking to the bottom of the pan), for 40 minutes. Add shallots, stir and continue cooking, covered, until rice is tender, about 5-10 minutes more (a taste test of a grain or rice is the best way to check. Be sure it is tender before adding the cream).
  2. In a small bowl, whisk together the cream, flour, thyme and pepper. Add to soup, along with the sliced mushrooms. Lower heat to medium-low. Cook, uncovered, stirring, until soup thickens, about 15 minutes. Stir in maple syrup. Taste and add salt and pepper, to taste. Garnish with chives.
  3. If soup is too thick (or you've made it ahead and it has thickened, simply thin with a bit more chicken stock and/or cream.) Serve garnished with some chopped parsley or chives.
 

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20 Comments

I love hearing from you, so if you have a question or something isn't quite clear, I'm happy to help. If you made this recipe, I'd love to know how you liked it ~ Jennifer

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