Creamy Wild Rice and Mushroom Soup
Creamy Wild Rice and Mushroom Soup
Ingredients
For the Mushrooms
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 pound mushrooms, sliced
- 1 tablespoon Worcestershire sauce
For the Soup Base
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 6 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon thyme
- 1 teaspoon oregano
- 1 teaspoon rubbed sage
- 1 teaspoon dill
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon black pepper
- 1/4 cup all-purpose flour
- 1 cup wild rice blend, rinsed
- 2 tablespoons beef base with bone broth
- 6 cups water
For Finishing
- 2 cups half and half
- 1 lemon, juiced
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon salt, or to taste
Instructions
- 1
In a large Dutch oven, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium-high heat.
⏱️ 2 min
- 2
Add the sliced mushrooms to the pot, stir to coat, and cook for approximately 10 minutes until they begin to soften and brown.
⏱️ 10 min
- 3
Stir in 1 tablespoon of Worcestershire sauce and continue to cook the mushrooms for another 8 minutes, until deeply browned and tender. Remove the cooked mushrooms from the pot and set aside.
⏱️ 8 min
- 4
Add the remaining 2 tablespoons of butter and 2 tablespoons of olive oil to the same Dutch oven. Add the diced yellow onion, carrots, and celery (mirepoix) and sauté over medium heat until the vegetables are soft, about 10 minutes.
⏱️ 10 min
- 5
Stir in the minced garlic, paprika, thyme, oregano, rubbed sage, dill, red pepper flakes, and black pepper. Cook for 1 to 2 minutes until fragrant.
⏱️ 2 min
- 6
Sprinkle the all-purpose flour over the vegetable mixture and stir constantly for 1 minute to create a roux, ensuring no lumps remain.
⏱️ 1 min
- 7
Return the cooked mushrooms to the pot. Add the rinsed wild rice blend, beef base with bone broth, and water. Scrape the bottom of the pot to release any browned bits.
⏱️ 5 min
- 8
Bring the soup to a boil, then reduce the heat to low, cover the pot, and simmer for 45 to 60 minutes, or until the wild rice is tender.
⏱️ 55 min
- 9
After simmering, stir in the half and half, fresh lemon juice, and balsamic vinegar.
⏱️ 2 min
- 10
Taste the soup and season with salt as needed. Serve hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Wild Rice and Mushroom Soup
Ingredients
For the Mushrooms
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 pound mushrooms, sliced
- 1 tablespoon Worcestershire sauce
For the Soup Base
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 6 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon thyme
- 1 teaspoon oregano
- 1 teaspoon rubbed sage
- 1 teaspoon dill
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon black pepper
- 1/4 cup all-purpose flour
- 1 cup wild rice blend, rinsed
- 2 tablespoons beef base with bone broth
- 6 cups water
For Finishing
- 2 cups half and half
- 1 lemon, juiced
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon salt, or to taste
Instructions
- 1
In a large Dutch oven, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium-high heat.
⏱️ 2 min - 2
Add the sliced mushrooms to the pot, stir to coat, and cook for approximately 10 minutes until they begin to soften and brown.
⏱️ 10 min - 3
Stir in 1 tablespoon of Worcestershire sauce and continue to cook the mushrooms for another 8 minutes, until deeply browned and tender. Remove the cooked mushrooms from the pot and set aside.
⏱️ 8 min - 4
Add the remaining 2 tablespoons of butter and 2 tablespoons of olive oil to the same Dutch oven. Add the diced yellow onion, carrots, and celery (mirepoix) and sauté over medium heat until the vegetables are soft, about 10 minutes.
⏱️ 10 min - 5
Stir in the minced garlic, paprika, thyme, oregano, rubbed sage, dill, red pepper flakes, and black pepper. Cook for 1 to 2 minutes until fragrant.
⏱️ 2 min - 6
Sprinkle the all-purpose flour over the vegetable mixture and stir constantly for 1 minute to create a roux, ensuring no lumps remain.
⏱️ 1 min - 7
Return the cooked mushrooms to the pot. Add the rinsed wild rice blend, beef base with bone broth, and water. Scrape the bottom of the pot to release any browned bits.
⏱️ 5 min - 8
Bring the soup to a boil, then reduce the heat to low, cover the pot, and simmer for 45 to 60 minutes, or until the wild rice is tender.
⏱️ 55 min - 9
After simmering, stir in the half and half, fresh lemon juice, and balsamic vinegar.
⏱️ 2 min - 10
Taste the soup and season with salt as needed. Serve hot.
⏱️ 1 min