Wild Rice Mushoom Soup
Rich, earthy aromas fill your kitchen as wild mushrooms meld with nutty wild rice in this deeply satisfying soup. The perfect comfort bowl for chilly evenings when you crave something hearty yet refined, with each spoonful delivering layers of umami and warmth.
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.