Mushroom and Wild Rice Soup

  • Servings: 6
  • Difficulty: Moderate
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 5 Tablespoons butter, divided
  • 2 lbs. sliced mushrooms, assorted mushrooms
  • 1/2 cup port wine
  • 4 oz. wild rice
  • 1 1/2 cups finely diced onion
  • 1 cup finely diced celery
  • 2 Tablespoons tomato paste
  • 2/3 cup flour
  • 2 qt. beef broth
  • 1 teaspoon dried thyme leaf
  • 1/2 cup heavy cream
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 teaspoons soy sauce
  • 8 oz. smoked cheese (cheddar, Gouda, etc.), for garnish


1. In a large saucepot or Dutch oven, saut� mushrooms over high heat in 3 Tablespoons butter until they are browned and cooked through. To properly cook them, it may be necessary to cook them in two batches. Add port wine and cook for several more minutes.

2. Meanwhile, place the wild rice in a separate pan and cover with about 3 cups of water. Bring to a boil, reduce heat to a simmer, and cook for about 45 minutes or until the rice starts to pop open. Remove from heat and reserve.

3. Remove mushrooms from the pan and add remaining 2 Tablespoons butter, onions, and celery. Cook until softened over moderate heat (about 8 minutes).

4. Add tomato paste and cook for another minute.

5. Sprinkle the flour over the onions and celery and cook over low heat while stirring for 2 minutes.

6. Add reserved mushrooms, beef broth, and thyme. Bring to a boil and reduce to a simmer for 20 minutes.

7. Carefully pur�e soup in a blender or food processor until smooth. As the soup is hot, be sure to puree on low speed, only fill the blender halfway, and cover tightly with a sturdy kitchen towel.

8. Put soup into a clean saucepot. Add reserved wild rice and cream and bring to a boil. If the soup is too thick, add the cooking liquid from the wild rice as needed. If there is not enough of this cooking liquid, add water.

9. Add salt, pepper, and soy sauce. Serve smoked cheese on the side for guests to add to the soup at the last moment.
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