Creamy Wild Rice and Mushroom Soup

Over the next few days we are going to have the coldest weather we’ve had all winter, which means I plan to make lots of cozy soups. Growing up in Chicago and going to college in New York, I’m unphased by winter weather. That being said, we have five kids now so I need to keep them entertained in all kinds of weather! Typically I fall into the camp of belief that there is no such thing as bad weather just bad clothing, but with an 8 month old I do need to be aware of those chillier temps. We will probably have a mix of outdoor time and inside activities; thankfully all our kids are pretty good at playing inside without going crazy and they all got new board games for Christmas! It sounds like a perfect day to get some outdoor time in the cold, then cozy up with hot cocoa and board games while this creamy wild rice and mushroom soup simmers on the stove.

Ingredients for Creamy Wild Rice and Mushroom Soup

• Butter: I use unsalted butter but salted will also work!
• Onion, Carrots, and Celery: Also known as mirepoix, this is the base of many soups.
• Garlic: It can be tempting to skip the peeling and mincing garlic step but trust me, fresh garlic is the way to go.
• Mushrooms: I use baby portobello mushrooms. Instead of chopping them, I like to slice them and then slice the slices so they are short little ribbons. Some of the smaller mushrooms I’ll just slice one time to add texture and visual appeal! You can use baby portobello mushrooms as well, another mushroom, or a variety of mushrooms! One of my kids loves shiitake mushrooms so sometimes I add those in.
• Wild Rice: It is really important to use actual wild rice here, not another type of rice. Even black rice is a different type of rice than wild rice. Wild rice is actually a grass, so it will cook differently than regular rice. It will take longer to cook than traditional rice and leftovers will soak up the liquid much more and take on a mushy texture. Trader Joe’s is my favorite place to get wild rice, but it’s available at most grocery stores.
• Flour: Used as a thickener to make this soup extra creamy and cozy.
• Sage and thyme: I love using these spices in soups this time of year. They’re the perfect compliment to the mushrooms!
• Salt and pepper: can’t have a recipe without them!
• Milk, cream, and broth: All liquids for the soup to cook in as well as add creaminess.

How to Make It

• Melt the butter in a large pot and add the carrots, celery, and onion. Cook for a few minutes before adding in the garlic, and finally the mushrooms. Season with some salt and freshly ground black pepper. Cook until the mushrooms release their liquid, then add the flour and stir to coat.
• Add the milk, broth (chicken or vegetable both work, use vegetable if you need to keep the recipe vegetarian), sage, and thyme. Add the rice and bring to a simmer. You’re going to need to simmer this soup recipe for about 25 minutes until the rice is tender. Stir frequently, being sure to scrape the bottom of the pot. Taste and adjust the seasonings as needed! When the rice is tender, pour in the cream and cook until heated through.
• Serve this soup with crusty bread. Homemade sourdough is my favorite for soups but I also love buttermilk biscuits!

FAQ

• How long do the leftovers store? Up to five days in the fridge or frozen for up to 3 months. If they even last that long!
• Do I have to use wild rice? The short answer is yes, rice is a grass and different than traditional rice. It will cook differently and add a different flavor and texture.
• What to serve it with? I think it’s perfect on it’s own or with crusty bread, but you can always add a side salad or a simple sandwich.