Creamy Wild Rice Mushroom Soup Recipes
CREAMY WILD RICE MUSHROOM SOUP
Creamy Wild Rice Mushroom Soup is the definition of comfort food! You will go back for bowl and after bowl of this hearty yet healthy soup.
Provided by Iowa Girl Eats
Categories entree, kid friendly, soup or stew
Yield serves 6
Number Of Ingredients 12
Steps:
- Heat a large soup pot or Dutch Oven (I like my 7.25 quart Le Creuset Enameled Dutch Oven) over medium-high heat. Once hot, add 2 Tablespoons butter and allow to melt. Add mushrooms then stir to coat in butter and saute until the mushrooms release their liquid, the liquid cooks off, and they begin to turn golden brown, 8-10 minutes, stirring often and turning the heat down slightly if they begin to burn. Add garlic and season with salt then continue to saute until the mushrooms are deep golden brown and become dry/tacky, 7-8 more minutes. Scoop into a bowl or plate then set aside.
- Turn heat down to medium then melt remaining 2 Tablespoons butter in pot. Add carrots, celery, and shallot/onion then stir to coat in butter and season with salt and pepper. Saute until tender, 8-10 minutes, placing a lid on top of the pot to speed up the softening process if the vegetables are taking a long time to cook. Add dried thyme then saute for 1 more minute.
- Add rice, chicken stock, and cooked mushrooms into the pot then stir to combine. Turn heat up to high to bring mixture to a boil then place a lid on top, turn heat down to low, and simmer until rice is tender, 45-60 minutes (depending on the brand you use), stirring occasionally.
- In a small dish, whisk together flour and 1/4 cup milk until smooth. Add remaining 3/4 cup milk then stir to combine, and then stream mixture into soup and stir well. Simmer, uncovered, for 10 more minutes. Remove pot from heat then let sit and thicken for 20 minutes. Taste and add additional salt and pepper if necessary then scoop into bowls and serve.
MUSHROOM & WILD RICE SOUP
Steps:
- In a small saucepan, bring water to a boil; add dried mushrooms. Remove from heat; let stand 25-30 minutes or until softened., 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., 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., 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., 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.
Nutrition Facts : Calories 180 calories, Fat 10g fat (6g saturated fat), Cholesterol 32mg cholesterol, Sodium 625mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.
CREAMY WILD RICE AND MUSHROOM SOUP
Make and share this Creamy Wild Rice and Mushroom Soup recipe from Food.com.
Provided by GREG IN SAN DIEGO
Categories Long Grain Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a medium saucepan, combine chicken broth and uncooked wild rice.
- Bring to a boil.
- Reduce heat and gently simmer, covered, for about 40 minutes.
- Stir in green onions and cook an additional 5 - 10 minutes or until the rice is tender.
- Combine half and half or light cream, flour, thyme and pepper.
- Stir into the rice mixture along with the mushrooms.
- Cook and stir until thickened and bubbly.
- Cook and stir for one minute more.
- Stir in sherry and heat through.
- Test for seasonings. Add a little more sherry if desired.
- Serve in heated bowls.
- Note: You can use 1/4 teaspoon dried thyme if you don't have fresh thyme.
Nutrition Facts : Calories 190.5, Fat 8.2, SaturatedFat 4.7, Cholesterol 22.4, Sodium 601.6, Carbohydrate 17.9, Fiber 1.4, Sugar 1.5, Protein 8.3
CREAMY WILD RICE AND MUSHROOM SOUP IN A JAR
I was a member of a professional organization and we sold this soup mix in jars to raise money. It is really good, especially in the fall and winter. I will list the instructions for using it as a fund raiser at the end of the cooking instructions. Cook time is for prep and simmer time when cooking, not preparing for fund raiser. Yummy and I hope you enjoy!
Provided by Bobtail
Categories Short Grain Rice
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- To cook; put all ingredients in a large saucepan.
- Add 7 cups of water. Heat to boiling.
- Reduce heat and simmer for 25-30 minutes, until rice is tender, stirring occasionally.
- Garnish with chopped fresh parsley.
- For fund raising, you will need 1 pint jar with lid and ring for each recipe,a decorative piece of material cut into an 8 or 10 inch circle and raffia ribbon or twine.
- Place each ingredient in the jar in the order listed, except the chicken.
- Place lid and ring on jar, sealing tightly by hand.
- Place the can of chicken on top of the jar.
- Center the circle of material on top and tie the ribbon around the material at the level of where the jar neck starts.
- If selling these for a seasonal fund raising, try to find material appropriate for the season, such as fall or Christmas!
- These were very popular at our fund raising!
Nutrition Facts : Calories 198.1, Fat 2.4, SaturatedFat 0.6, Cholesterol 0.9, Sodium 519.2, Carbohydrate 39.1, Fiber 2.5, Sugar 4.2, Protein 4.5
CREAMY WILD RICE SOUP
Whenever I make this soup in the morning, it's gone by evening! Friends and family alike rave about the unbeatable combination of down-home flavors.
Provided by Taste of Home
Categories Lunch
Time 1h35m
Yield 8 servings (2 quarts).
Number Of Ingredients 14
Steps:
- In a large saucepan, saute rice in oil over medium heat, for 5 minutes. Add water and salt; bring to a boil. Reduce heat; cover and simmer for 35 minutes (rice will not be completely cooked). Drain, reserving 1-1/2 cups cooking liquid; set rice and liquid aside separately. , In the same kettle, saute the onion, celery and carrot in butter until onion is crisp-tender. Reduce heat; stir in flour and cook until bubbly. Gradually add broth and cooking liquid; stirring constantly. Bring to a boil, cook and stir for 2 minutes, stirring constantly or until thickened. Add the cream, ham, rosemary, pepper and reserved rice. Reduce heat; cover and simmer for 30-35 minutes or until rice is tender.
Nutrition Facts : Calories 334 calories, Fat 21g fat (12g saturated fat), Cholesterol 70mg cholesterol, Sodium 873mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 2g fiber), Protein 9g protein.
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- Add 2 tablespoons butter to a Dutch oven and place over MEDIUM-HIGH heat. Add the mushrooms and cook, stirring, occasionally, until they are tender and browned and have absorbed most of the liquid they've let off, about 5 to 6 minutes. Add Worcestershire and cook until it is absorbed by the mushrooms, 1 to 2 minutes more. Remove from heat and transfer the mushrooms to a plate and set aside.
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- Reduce the heat under the Dutch oven to MEDIUM and sprinkle the flour over the vegetables. Cook, stirring for 2 to 3 minutes. Slowly pour in the chicken broth, stirring as you add it to ensure the mixture is smooth. Add the uncooked rice and return the mushrooms to the pot. Increase the heat as needed to bring the soup to a boil, stirring occasionally. Cover, turn the heat down to LOW and simmer for 45 to 50 minutes or until the rice is tender.
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