Wild Rice and Mushroom Soup
Can you make a soup with only 185 calories and and 2 grams of fat?
You bet!
The rice used in this recipe is plain Wild Rice from a country store where you scoop your own and bag it.
However, use whatever brand you like. I have found wild rice to be the best choice,
The aroma of the wild rice as it cooks, the deep savory taste of caramelized mushrooms and the first creamy spoonful of soup all makes me think of family around the table.
Don’t let the list of ingredients fool you into thinking preparation is prohibitive. Most of them are spices and veggies.
These are the INGREDIENTS you will need:
- 1 cup wild rice
- 1 large large onion, diced
- 4 stalks celery stalks, diced
- 1 pound mushrooms, diced
- 2 cloves garlic, minced
- 1 teaspoon oregano
- 3 tablespoons all-purpose flour
- 1 cup white wine
- 1 leaf bay leaf
- 1-2 rinds 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
These are the INSTRUCTIONS for preparation:
- 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.
NOTES:
*Choose a stock pot or crock pot to prepare.
* I used a Crock Pot and kept it on warm to simmer but not cook.
I didn’t have to babysit the soup as much. I left it to cook alone between the stages.
I love to make soup all year round. This soup, however just reminds me of the Holidays when family is around gather together in conversation.
The soup is chock full of hearty flavors and teaming with warm goodness!
Your family and guests will love it and request it be on the after Holiday leftover menu.
It will warm you from your nose to your toes.
Choose whatever mushrooms that are in season when you cook this soup.Secret Tip : You absolutely need to be sure to cook them completely before adding the stock. They should get really brown and caramelized, and a sticky brown glaze should build up on the bottom of the pan.
This takes a little while, but this is also where the soup gets its deep savory flavor and richness. Never cheat on this step.
If you’d like to add some meat, try some shredded leftover Holiday turkey, a few strips of bacon, or diced pieces of leftover Holiday ham.
The aroma that drifts through your home will make you want it eat even before it is time.
I served a with a salad followed by warm baguettes and room temperature butter.
Once you make this Wild Rice and Mushroom Soup you will never use canned again!
The way I make it is a crock pot hybrid but I will include my Crock Pot Tips below.
Wild Rice and Mushroom Soup
Ingredients
- 1 cup wild rice
- 1 large large onion, diced
- 4 stalks celery stalks, diced
- 1 pound mushrooms, diced
- 2 cloves garlic, minced
- 1 teaspoon oregano
- 3 tablespoons all-purpose flour
- 1 cup white wine
- 1 leaf bay leaf
- 1-2 rinds 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
Instructions
- 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.
Notes
Nutrition
Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.
Thanks for sharing at the What’s for Dinner party. Hope your weekend is fantastic!
You are welcome Helen. Thanks for the party each week!
I love mushroom soup but I’ve never put wild rice in it. I bet that gives it even more oomph and flavor.
Oh yes! The wild rice rice adds that that deep hearty flavor to the soup and is very different from a different rice choice. Let me know if you give it a try! Thanks for stopping by and chatting.