Creamy Wild Rice and Mushroom Soup

Ingredients:

4 tablespoons Danish Creamery butter, divided

4 tablespoons olive oil, divided

1 lb. thinly sliced wild mushrooms (I use a mix of king oyster, shiitakes and portabella – remove stems from shiitakes) Do NOT use white mushrooms

1 tablespoon Worcestershire sauce

1 small yellow onion, chopped

1 cup diced carrots

1 cup diced celery

6 cloves garlic, minced

1 tsp EACH paprika, dried thyme, dried oregano, rubbed sage, dried dill

½ teaspoon pepper

¼ teaspoon red pepper flakes

¼ cup flour

1 cup uncooked wild-brown rice blend (I like Lundberg Farms)

2 tablespoons beef base or granulated beef bouillon, or bouillon cubes

6 cups water (may 6 cups low sodium beef broth and omit beef base)

ADD LATER

2 cups half and half (may sub 2 cups evaporated milk whisked with ½ TBS cornstarch)

1 tablespoon balsamic

1 -2 tablespoons lemon juice

Instructions:

Melt 2 tablespoons butter with 2 tablespoons olive oil in a large Dutch oven over medium-high heat.

Add mushrooms and stir to coat then push into an even layer (not all mushrooms will be touching the bottom). Cook undisturbed until they turn deeply golden brown on the bottom, about 10 minutes. Add Worcestershire and continue to cook, stirring occasionally until the mushrooms are dark (but not burnt) and very dry, about 8 more minutes. Transfer to a bowl; don’t wipe out pot.

Reduce heat to medium and melt 2 tablespoons butter with 2 tablespoons olive oil.

Add onions, carrots and celery and sauté until the onions are tender, 6-8 minutes.

Add garlic, and all seasonings and cook one additional minute. Add flour and cook one addition minute, while stirring (it will be thick).

Add the mushrooms back to the pot followed by the wild rice blend and beef base. Add the water while stirring to scrape up the bits from the bottom of the pan.

Cover and bring to a boil, then reduce heat to LOW. Simmer, covered, until rice is tender, 45-60 minutes, stirring occasionally and replacing the lid. Stir more often after 30 minutes so the bottom doesn’t stick and burn as the soup reduces/thickens quite a bit.
Stir in half and half and balsamic vinegar followed by lemon juice to taste. Season with salt and pepper to taste. Dig in!

Notes:

EXPERT TIPS AND TRICKS

Use quality mushrooms: The better the mushrooms and the more varieties you use, the deeper, richer, more complexity of flavor. Cremini, portobello, shitakes and king oyster mushrooms are all excellent. Please do NOT use white button mushrooms, they are not flavorful enough and won’t deliver rich, savory goodness.

Don’t wash the mushrooms: You should never rinse your mushrooms or they will absorb water like a sponge and become waterlogged and not caramelize. Instead, clean your mushrooms with a damp paper towel.

How to slice mushrooms: Slice the mushrooms 1/8-inch thick. Portobello mushrooms are larger than other mushroom varieties, so slice them into quarters then thinly slice each quarter. The stem of shitakes is inedible, so only slice the cap. The stem of king oyster mushrooms is edible and can be sliced into thin rounds, just like the caps, and use in the soup.

Beef base/bouillon: You are welcome to use beef broth and salt to taste or I use water plus beef base to make my own economical beef broth. If using beef base, use 2 tablespoons beef concentrate, bouillon cubes (6 cubes) or granulated bouillon. Do not dissolve the bouillon in liquid before adding to the soup. If using cubes, crush them before adding to the soup. I use my favorite Zoup! Beef Bone Broth Culinary Concentrate and the flavor is outstanding.

Make it dairy free: Use olive oil or vegan butter in place of the butter and your favorite dairy free substitute such as Oatly Barista edition or coconut milk in place of the half and half.
Make it vegan: Use vegetable broth instead of beef base/water and salt to taste, olive oil or vegan butter in place of the butter and your favorite dairy free substitute such as Oatly Barista edition or coconut milk in place of the half and half. You can include cashew cream as well for a richer vegan mushroom soup.

Make it gluten free: Use gluten free flour and gluten free Worcestershire sauce – the rest of the ingredients are gluten free.

Nutrition Information:

YIELDS: 8 | SERVING SIZE: 1

Frequently Asked Questions:

What type of mushrooms should I use for this soup?

For the best flavor, use a mix of high-quality wild mushrooms such as king oyster, shiitake, and portobello.

Avoid using white button mushrooms as they lack depth of flavor.

Should I wash the mushrooms before slicing them?

No, it’s best not to wash mushrooms as they can absorb water and become waterlogged, affecting their texture and flavor.

Instead, clean them with a damp paper towel.

How should I slice the mushrooms for the soup?

Slice the mushrooms thinly, about 1/8-inch thick.

Quarter larger mushrooms like portobellos before slicing.

Remove the stems from shiitakes as they are inedible, but slice the caps.

For king oyster mushrooms, slice both the caps and stems into thin rounds.

Can I make this soup dairy-free?

Yes, you can make this soup dairy-free by substituting olive oil or vegan butter for the butter, and using a dairy-free alternative such as coconut milk or Oatly Barista edition in place of the half and half.

How can I make this soup vegan?

To make this soup vegan, use vegetable broth instead of beef base or bouillon, and substitute olive oil or vegan butter for the butter.

Replace the half and half with a dairy-free alternative, and consider adding cashew cream for a richer texture.

Is this recipe gluten-free?

While most of the ingredients in this soup are naturally gluten-free, you should use gluten-free flour and Worcestershire sauce to ensure the entire dish is gluten-free.

Can I use beef broth instead of beef base?

Yes, you can use beef broth instead of beef base.

Simply use 6 cups of low-sodium beef broth and omit the beef base called for in the recipe.

How long does it take to cook the wild rice in the soup?

The wild rice blend usually takes about 45-60 minutes to cook in the soup.

Stir occasionally, especially after 30 minutes, to prevent sticking and ensure even cooking.

Can I adjust the seasoning to suit my taste preferences?

Absolutely! Feel free to adjust the seasoning according to your taste.

You can add more salt, pepper, or other herbs and spices to customize the flavor of the soup to your liking.

What are some serving suggestions for this creamy wild rice and mushroom soup?

This soup pairs well with crusty bread, a simple green salad, or a side of roasted vegetables.

You can also garnish each serving with fresh herbs like parsley or chives for added flavor and freshness.