Wild Rice Mushoom Soup
The hearty combination of wild rice and mushrooms laced with sherry creates a comforting, satisfying, flavorful soup.
By Chef Laura Bonicelli
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Servings
6 servings
Ingredients
- 5 tablespoonsbutter
- 1/4 cupminced yellow onion
- 8 ouncesminced white mushrooms
- 1/4 cupsherry
- 1/2 cupflour
- 3 cupschicken stock
- 2 cupscooked wild rice
- 1/2 cupshredded carrot
- 1 teaspoonKosher salt
- 1/2 cuphalf and half
- 2 tablespoonssherry
- 1/4 cupblanched slivered almonds (for garnish)
Nutrition Facts
Per Serving (serves 6 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Melt the butter in a 4-quart saucepan over medium heat. Sauté the onion for and add the mushrooms. Cook until the mushrooms are browning and giving off their liquid, about . Add the sherry to the mushroom mixture.
- 2
Using a wooden spoon, stir in the flour and cook for , stirring constantly to cook the rawness out of the flour and coat the mushrooms. Gradually stir in the stock, stirring constantly. Bring the mixture to a boil and continue to stir for .
- 3
Stir in the wild rice, carrots, and salt. Simmer for .
- 4
Stir in the half-and-half and the 2 tablespoons of sherry. Bring the soup back to a boil; stir until heated.
- 5
Remove from the heat and serve. Garnish with almonds, if desired.