By: Chef Laura Bonicelli
The hearty combination of wild rice and mushrooms laced with sherry creates a comforting, satisfying, flavorful soup.
Buy your ingredients at your favorite Farmers Market!
about Wild Rice Mushroom Soup
Wild Rice isn’t rice. It’s a semi-aquatic grass grown mainly in the Great Lakes region of the United States. But, it’s called “rice” because of its shape. We, here in Minnesota, are very proud of our wild rice production in the northern part of our state. The rice harvests in late August to mid-September. When I can, I buy hand-harvested wild rice and not the patty-grown rice, which actually isn’t “wild” at all. Wild rice is rich in magnesium, manganese, phosphorus, zinc, copper, niacin, fiber, and folate and is higher in protein than actual rice. The nutty flavor and chewy texture are perfect in Wild Rice Mushroom Soup.
I use white mushrooms in my Wild Rice Mushroom soup. But, frequently, I’ll pick up some dried porcini or morels, rehydrate them, sauté them in butter and olive oil and serve them on top with the almonds. The more mushrooms, the better!
putting Wild Rice Mushroom Soup together
The base of this Wild Rice Mushroom Soup begins with a roux. The most critical step in the entire recipe is cooking the rawness out of the flour. The flour takes on a nutty flavor and color as it cooks and adds rich creaminess as it thickens the soup. If it’s not cooked long enough, you can taste, well, raw flour. The soup will still thicken, but that flavor will be dominant.
The shredded carrot sweetens things up a bit in this Wild Rice Mushroom Soup, plus they add to the texture with a bit of color. The last little addition of sherry adds complexity to the flavor.
Don’t Forget
Make sure you sign up for our newsletter to get more recipes and take a look at joining the Bonicelli Cooking Club! We’d love to have you!
I hope you love this recipe!
If you want more recipes, Join The Club!!!
Need some ideas? Try these:
Step by Step Instructions
More Recipes
🍷 Coq au Vin – A Rustic French Classic with Rich, Wine-Infused Flavor
By: Chef Laura Bonicelli There are some dishes that feel like they carry the soul of a season—and Coq au Vin is one of them. Deep, warm, and completely comforting, this French classic wraps chicken in layers of red wine, smoky bacon, caramelized onions, mushrooms, and...
🍅 Smashed Cherry Tomato Sauce
By: Chef Laura Bonicelli This smashed cherry tomato sauce is one of those recipes that looks simple on paper—but when everything hits the pan just right, it turns into magic. About the sauceI reach for this sauce anytime cherry tomatoes start piling up in the...
Layered Greek Salad with Tuna – A Fresh, Flavor-Packed Meal Prep Winner
By: Chef Laura Bonicelli There’s something incredibly satisfying about opening the fridge and seeing four colorful jars lined up, ready for the week. This Layered Greek Salad with Tuna is exactly that—fresh, vibrant, and packed with flavor. About the salad Why I...
Recent Comments