Mushroom & Wild Rice Soup Recipe
Mushroom & Wild Rice Soup Recipe photo by Taste of Home

Mushroom & Wild Rice Soup Recipe

Publisher Photo
You can tell how much I adore mushrooms by looking at this recipe. I used four kinds of mushrooms! The wild rice mix helps make it very easy. — Mary Mcvey, Colfax, North Carolina
TOTAL TIME: Prep: 25 min. + standing Cook: 45 min.
MAKES:12 servings
TOTAL TIME: Prep: 25 min. + standing Cook: 45 min.
MAKES: 12 servings

Ingredients

  • 2-1/2 cups water
  • 1 ounce dried porcini mushrooms
  • 1 ounce dried shiitake mushrooms
  • 3 tablespoons butter
  • 1 small onion, diced
  • 1/2 pound sliced fresh mushrooms
  • 1/2 pound sliced baby portobello mushrooms
  • 3 garlic cloves, minced
  • 4 cups chicken broth
  • 1 package (6 ounces) long grain and wild rice mix
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1/2 cup cold water
  • 4 teaspoons cornstarch
  • 1 cup heavy whipping cream

Directions

  1. In a small saucepan, bring water to a boil; add dried mushrooms. Remove from the heat; let stand for 25-30 minutes or until softened.
  2. Using a slotted spoon, remove mushrooms; rinse. Trim and discard stems from shiitake mushrooms. Chop mushrooms. Strain soaking liquid through a fine-mesh strainer. Reserve mushrooms and soaking liquid.
  3. In a Dutch oven, heat butter over medium-high heat. Add onion; cook and stir until tender. Add fresh and baby portobello mushrooms; cook and stir until tender. Add garlic; cook 1 minute longer.
  4. Stir in the broth, rice mix with contents of seasoning packet, reserved dried mushrooms and soaking liquid, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender.
  5. In a small bowl, mix water and cornstarch until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cream; heat through. Yield: 12 servings (2-1/4 quarts).
Originally published as Mushroom & Wild Rice Soup in Taste of Home October/November 2012, p79

Reviews for Mushroom & Wild Rice Soup

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
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MY REVIEW
Reviewed Sep. 20, 2014

If all fresh mushrooms are used, do you need to cut back on the amount of water?

MY REVIEW
Reviewed Jun. 24, 2014

WOW, one of the best homemade soups I've ever made! I crave it all the time. I cut back on the broth and cream, as I think it's too runny. Only for mushroom lovers!

MY REVIEW
Reviewed Oct. 21, 2013

I wasn't sure how I would like an all mushroom soup, but this was yummy. Only changes I would make is using more fresh mushrooms intsead of dried because dried ones can be a bit tough even after re hydrated. I couldn't find dried porcini mushrooms so I got oyster ones and they seemed fine. Next time I will sub the dried shiitakes for 1/2 lb of fresh ones. I also used half cream half skim milk to slim it down a bit and it didn't hurt the flavor at all. I gave this recipe to a vegetarian friend and told her to just sub the chicken broth with veggie broth and it would be perfect.

MY REVIEW
Reviewed Feb. 12, 2013

The cream sends it over the top in flavor. I crave this soup!

MY REVIEW
Reviewed Dec. 3, 2012

It was wonderful!! I had the shiitake but not the porcini, so I just omitted it...I added a TBSP of butter at the end after the cream just to give it some added richness...personal preference...I would definitely make this over and over again!!!

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