Wild rice and mushroom soup is full of savoury, nutty flavours in creamy goodness. Serve this with a piece of crusty bread and you have the perfect lunch!
Soup and sandwiches are another partnership made in heaven. This Maple BLT sandwich is always a hit!
It’s tough to think of a better lunch option than a really, really good soup. And I mean seriously tasty and full of nutritious goodness soup.
But a light soup can sometimes leave us feeling a bit peckish shortly after. And ill timed hunger can see us reaching for sugary and processed snacks.
That’s when I really appreciate a soup that fills you up, and keeps you full, like this amazing wild rice and mushroom soup! It’s big on flavour, decadently creamy and will definitely do away with any lingering hunger.
This soup is a surprisingly simple recipe, similar to my chicken and wild rice soup. Yet it is suitable for vegetarians and easy to make into a vegan soup as well, so everyone wins!
Dried porcini mushrooms
Porcini mushrooms are an incredible source of umami flavours, which is why they are such a fantastic base for a soup like this. They have a strong, early flavour which matches up well to the nuttiness of wild rice.
They are often sold dried because when stored correctly they can last almost indefinitely. Keep them in an airtight container in a dark, dry place, then take them out when ready to use.
To prepare the dried mushrooms, soak them in warm water to rehydrate. In about 20 minutes the mushrooms will have soaked up enough water to be used.
Just don’t throw away the water when it is done. The remaining water will have absorbed the savoury mushroom taste and can be a lovely added to recipes for a boost of flavour, like in this soup.
Wild rice
I’ve long been a huge fan of wild rice, but it rarely gets made in my house because it is hard to come by in the UK. Which isn’t completely surprising since wild rice comes from North America.
Wild rice is actually the only grain native to North America, originating from around the Great Lakes region. Despite the name, wild rice isn’t rice at all, but an aquatic grass with no relation to what we normally think of as rice.
It has only grown in popularity because it is as nutritious as it is tasty, and a source of fibre, minerals, vitamins and more. It has a gentle nuttiness and is somewhat chewy, which means it brings a unique twist to recipes.
I find that it goes particularly well when paired with or cooked into something creamy, which is why it is perfect in this wild rice and mushroom soup. The earthiness of the wild rice cuts through the cream while also adding texture.
I’ve used wild rice in a number of ways, and always love what it brings to a dish. If it’s something you love, try it in Thai chicken and wild rice soup and ground turkey and wild rice stuffed squash.
Recipe tips and notes
- To make this recipe dairy free and vegan, use soy cream in place of double or heavy cream.
- This soup is a satisfying meal on its own, but goes well with a piece of crusty bread or a simple side salad.
- Regular rice can be used instead of wild rice. As wild rice takes longer to cook than regular rice, the cooking time can be reduced to 15 minutes.
- Oyster, wild or other types of mushrooms can be used in place of porcini mushrooms. They will provide a different flavour profile to the soup. Oyster mushrooms will add a more delicate flavour.
Serving suggestions
I’m a fan of soup and sandwich as a pairing. Both easy to make, which is just what you need for a lunch on a busy weekday, but still satisfying and easy to make tasty.
A focaccia sandwich with fresh, homemade sourdough focaccia is pretty much impossible to beat. But a humble ham and cheese toastie will always have a special place in my heart.
If you are looking to push the boundaries a little, perhaps a bacon and cheese turnover is just what you need. Or try a nutritious a fresh salad, which can be pretty magical next to a creamy soup!
Storage and leftovers
Unlike their brothy cousins, creamy soups are not great for freezing. Freezing and thawing has an unwelcome impact on texture, so best to eat this soup fresh and hot.
Leftovers will keep in the fridge, however. Store them in an airtight container and use within 2-3 days.
More creamy soup recipes
Creamy Wild Rice and Mushroom Soup
Ingredients
- 10g/ ½oz dried porcini mushrooms soaked in 250ml/1cup water
- 250ml/1cup water
- 1 tbsp butter
- 2 stalks celery
- 2 carrots
- 1 onion
- 1 clove garlic
- 1 tsp dried thyme or 3 sprigs fresh thyme
- 200g/7oz chestnut mushrooms
- 100g/ ⅔ cup wild rice
- 1.3 litre/ 5 cups vegetable stock
- 250ml/ 1cup mushrooms soaking liquid strained
- 250ml/ 1 cup double/heavy cream
- 3 tbsp flour
- 3 tbsp butter melted
- 60g/1 cup kale
Instructions
- Soak the dried porcini mushrooms in 1 cup/250ml of boiling water for 20 minutes.
- Meanwhile melt the butter in a medium soup pot and sauté sliced celery, carrots and onion for 5-7 minutes over low heat until slightly softened, then add the minced garlic and thyme, continue cooking for half a minute longer.
- Take the porcini mushrooms out of the liquid and strain the liquid, as there will be dry bits at the bottom. Chop the mushrooms and add to the pot together with the clarified soaking liquid.
- Then add sliced chestnut mushrooms, wild rice and the vegetable stock, bring to a boil and cook for 30-35 minutes until the wild rice is cooked.
- Pour in the heavy cream and stir to combine. Mix the melted butter with the flour in a small bowl, then add the mixture to the soup and stir until it’s dissolved. Add the chopped kale and continue cooking over low heat for about 5 minutes or until the broth thickens and the kale is cooked.
