Friday, January 20, 2017

wild rice and mushroom soup

last weekend, I hosted the second annual soup swap and this year, I decided to make wild rice and mushroom soup. how did I decide on wild rice and mushroom? wellllll, we moved to minneapolis, minnesota when I was in the fourth grade and let's just say things are different up there. not different bad, just different. for instance, casseroles are a big thing. namely, chicken and wild rice casseroles. my mom used to make that dish back in the day and it's a super comforting and tasty dinner, perfect for cold evenings.

I wanted to bring that same feeling to life in a soup, without chicken - so wild rice and mushroom soup was the perfect choice. I will say that I have never cooked with so many different types of mushrooms - I could only find the dried mushrooms at whole foods, so FYI on that ingredient. I love mushrooms, so I was happy to make the trip to find four different kinds. I will definitely be making this recipe more often!

the green coloring comes from the spice packet that's included with the wild rice. you don't have to add any additional seasonings since it's all included in the rice packet!


-2.5 c. water
-1 oz. dried porcini mushrooms
-1 oz. dried shiitake mushrooms
-4 T butter
-1 small onion, finely chopped
-1/2 pound sliced fresh mushrooms
-1/2 pound sliced baby portobello mushrooms
-3 garlic cloves, minced
-4 c. veggie broth
-1 package (6 ounces) long grain and wild rice mix
-1/2 t. salt
-1/4 t. white pepper
-1/2 c. cold water
-4 t. cornstarch
-1 c. heavy whipping cream


1. in a small saucepan, bring water to a boil; add dried mushrooms. remove from heat; let stand 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 broth, rice mix with contents of seasoning packet, reserved dried mushrooms and soaking liquid, salt and pepper. bring to a boil. reduce heat; simmer, covered, 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 2 minutes or until thickened. stir in cream; heat through.

adapted from taste of home


  1. This sounds so delicious and comforting too! I have to admit that I wasn't the biggest fan of mushrooms growing up, but now I eat them like crazy!