Hi Everyone, I hope you all had a good weekend. We finally had winter hit over this weekend and it made soup sound that much better, especially something hearty like creamy wild rice and mushroom soup! I found the recipe on The Kitchn, it’s a great site to find recipes along with other kitchen ideas like organization or new cookbooks.
I started up the wild rice in a pot of boiling water. Grown right here in Minnesota.
While that was cooking away I started chopping up my veggies. First up, 4 stalks of celery. I cut each one in half to keep the pieces smaller.
Then 1 large onion (from Minnesota).
Then 1 pound of mushrooms. I used button mushrooms (from Wisconsin)
I started cooking up the onion and celery in my dutch oven and let them cook until the onions were translucent.
Then I added in the mushrooms.
Once the mushrooms were nice and brown I added in garlic and oregano and stirred until fragrant. Then added in flour to thicken it up, constantly stirring until the veggies were thick and gooey and the flour was thoroughly mixed in.
Then I added in some white wine to de-glaze the pan, let the wine reduce and added in my chicken stock and bay leaf. I skipped the cheese rinds suggested in the recipe since we didn’t have any on hand and let the soup simmer for about 20 minutes.
In the meantime, I drained my now cooked wild rice and set aside.
When my 20 minutes were up, I added in my cream, wild rice and rosemary to finish up the soup. I let it simmer again for about 15 minutes until it was nice and thick before finally adding the cider vinegar.
The soup was soooo good! It was perfect for a cold night and was really great with a little french bread. It made more than enough for leftovers with the two of us. I will for sure be making this again. I think it’d make a good soup to bring for lunch or for a long week when you just need some good leftovers from the fridge. However, it’s very time consuming so it’s not last minute dinner friendly. Highly recommend this one.
Wild Rice and Mushroom Soup
From The Kitchn
Makes about 6 servings
1 cup wild rice
1 large onion, diced
4 celery stalks, diced
1 pound mushrooms, diced
2 cloves garlic, minced
1 teaspoon oregano
3 tablespoons all-purpose flour
1 cup white wine
1 bay leaf
1-2 cheese rinds (optional)
4 cups vegetable or chicken stock
2 teaspoons rosemary
1 cup whole milk or cream
1 tablespoon cider vinegar
2 teaspoons salt, divided
Bring a pot of water to a boil. Add the wild rice and one teaspoon of salt, and reduce to a simmer. Cook for 40-50 minutes, until the rice has burst open and tastes tender. Drain, reserving the cooking liquid to use as stock if desired.
While the rice cooks, prepare the rest of the soup. Warm a teaspoon of oil in a dutch oven or stock pot over medium-high heat. Add the onions and celery with a half teaspoon of salt, and cook until the onions have softened and turned translucent, 3-5 minutes. Turn the heat down to medium and stir in the mushrooms and another half teaspoon of salt. Cook until the mushrooms have released all their liquid and turned dark brown, 15-20 minutes. Don’t skimp on this step! This is where the soup gets its deep, rich flavor.
Add the garlic and oregano, and cook until fragrant, about 30 seconds. Sprinkle the flour over the veggies and stir until the vegetables become sticky and there is no more visible dry flour. Increase the heat again to medium-high and pour in the wine. Stir and scrape the brown bits from the bottom of the pan. Continue simmering until the wine has reduced and thickened a bit.
Add the bay leaf, cheese rinds, and stock. Bring to a boil, then reduce to a simmer. Simmer for 20 minutes to meld the flavors. Add the rosemary, milk, and wild rice. Simmer for another 10-15 minutes, until the soup has thickened to your liking. Stir in the cider vinegar. Taste and add more salt or vinegar to taste.
Leftovers will keep refrigerated for up to a week.