Wild, Wild Rice and Mushroom Soup

The beauty of this rich, extremely comforting soup is that you can add more vegetables or cooked sausage, turkey, or chicken at the end.

Serves: 6Hands-on: 20 minutesTotal: 20 minutesDifficulty: Easy

Serves: 6

Ingredients

  • 3 Tbsp. butter
  • 2 cloves garlic, peeled and minced
  • 1 cup finely chopped sweet onion
  • 4 oz. shiitake mushrooms, chopped
  • 4 oz. morel mushrooms, chopped
  • 4 oz. porcini mushrooms, chopped
  • 4 oz. oyster mushrooms, chopped
  • 2 Tbsp. cornstarch
  • 5 cups low-salt beef broth, heated
  • 2 cups cooked wild rice
  • 1 cup heavy cream
  • ¼ tsp. dried rosemary, crumbled
  • ⅛ tsp. dried thyme, crumbled
  • ½ tsp. salt
  • ½ tsp. ground black pepper
  • ½ cup dry sherry
  • 6 fresh sage leaves

Directions

  • In a soup pot, melt the butter, and add the garlic and onion. Sauté for 5 minutes. Add the mushrooms. Add the cornstarch and stir until thickened, cooking for another 5 minutes.
  • Slowly add the broth, stirring constantly. Mix in the wild rice. Add the cream, rosemary, thyme, salt, and pepper, and allow to cook for another 2–3 minutes. Add the sherry and serve in heated bowls, garnished with sage leaves.

Recipe Information

Serves: 6

Ingredients

  • 3 Tbsp. butter
  • 2 cloves garlic, peeled and minced
  • 1 cup finely chopped sweet onion
  • 4 oz. shiitake mushrooms, chopped
  • 4 oz. morel mushrooms, chopped
  • 4 oz. porcini mushrooms, chopped
  • 4 oz. oyster mushrooms, chopped
  • 2 Tbsp. cornstarch
  • 5 cups low-salt beef broth, heated
  • 2 cups cooked wild rice
  • 1 cup heavy cream
  • ¼ tsp. dried rosemary, crumbled
  • ⅛ tsp. dried thyme, crumbled
  • ½ tsp. salt
  • ½ tsp. ground black pepper
  • ½ cup dry sherry
  • 6 fresh sage leaves

Directions

  • In a soup pot, melt the butter, and add the garlic and onion. Sauté for 5 minutes. Add the mushrooms. Add the cornstarch and stir until thickened, cooking for another 5 minutes.
  • Slowly add the broth, stirring constantly. Mix in the wild rice. Add the cream, rosemary, thyme, salt, and pepper, and allow to cook for another 2–3 minutes. Add the sherry and serve in heated bowls, garnished with sage leaves.

Nutrition Information

Nutrition Information
Amount per serving
Calories400
Total Fat22g
Saturated Fat13g
Cholesterol70mg
Sodium490mg
Total Carbohydrate33g
Dietary Fiber6g
Sugars5g
Protein13g