Wild rice and mushroom soup is full of savoury, nutty flavours in creamy goodness. Serve this with a piece of crusty bread and you have the perfect lunch!
Soup and sandwiches are another partnership made in heaven. This Chickpea Salad Sandwich is always a hit!
It’s tough to think of a better lunch option than a really, really good soup. And I mean seriously tasty and full of nutritious goodness soup.
But a light soup can sometimes leave us feeling a bit peckish shortly after. And ill timed hunger can see us reaching for sugary and processed snacks.
That’s when I really appreciate a soup that fills you up, and keeps you full, like this amazing wild rice and mushroom soup! It’s big on flavour, decadently creamy and will definitely do away with any lingering hunger.
Dried porcini mushrooms
Porcini mushrooms are an incredible source of umami flavours, which is why they are such a fantastic base for a soup like this. They have a strong, early flavour which matches up well to the nuttiness of wild rice.
They are often sold dried because when stored correctly they can last almost indefinitely. Keep them in an airtight container in a dark, dry place, then take them out when ready to use.
To prepare the dried mushrooms, soak them in warm water to rehydrate. In about 20 minutes the mushrooms will have soaked up enough water to be used.
Just don’t throw away the water when it is done. The remaining water will have absorbed the savoury mushroom taste and can be a lovely added to recipes for a boost of flavour, like in this soup.
I’ve long been a huge fan of wild rice, but it rarely gets made in my house because it is hard to come by in the UK. Which isn’t completely surprising since wild rice comes from North America.
Wild rice is actually the only grain native to North America, originating from around the Great Lakes region. Despite the name, wild rice isn’t rice at all, but an aquatic grass with no relation to what we normally think of as rice.
It has only grown in popularity because it is as nutritious as it is tasty, and a source of fibre, minerals, vitamins and more. It has a gentle nuttiness and is somewhat chewy, which means it brings a unique twist to recipes.
I find that it goes particularly well when paired with or cooked into something creamy, which is why it is perfect in this wild rice and mushroom soup. The earthiness of the wild rice cuts through the cream while also adding texture.
Recipe tips and notes
- To make this recipe vegan, use soy cream in place of double or heavy cream.
- This soup is a satisfying meal on its own, but goes well with a piece of crusty bread or a simple side salad.
- Regular rice can be used instead of wild rice. As wild rice takes longer to cook than regular rice, the cooking time can be reduced to 15 minutes.
- Oyster, wild or other types of mushrooms can be used in place of porcini mushrooms. They will provide a different flavour profile to the soup. Oyster mushrooms will add a more delicate flavour.
More lunch recipes
- Spicy Sweet Potato and Carrot Soup
- Vegan Tuscan Chickpea Soup
- Spiced Carrot and Lentil Soup
- Grilled Halloumi Burger with Garlic Red Pepper Aioli
- 10g/1/2oz dried porcini mushrooms soaked in 250ml/1 cup water
- 1 tbsp butter
- 2 stalks celery
- 2 carrots
- 1 onion
- 1 clove garlic
- 1 tsp dried thyme or 3 sprigs fresh thyme
- 200g/7oz chestnut mushrooms
- 100g/2/3 cup wild rice
- 1.3 litre/ 5 cups vegetable stock
- 250ml/1 cup mushroom soaking liquid, strained
- 250ml/1 cup double/heavy cream
- 3 tbsp flour
- 3 tbsp butter, melted
- 60g/1 cup kale
- Boiling water
- Soak the dried porcini mushrooms in 1 cup/250ml of boiling water for 20 minutes.
- Meanwhile melt the butter in a medium soup pot and sauté sliced celery, carrots and onion for 5-7 minutes over low heat until slightly softened, then add the minced garlic and thyme, continue cooking for half a minute longer.
- Take the porcini mushrooms out of the liquid and strain the liquid, as there will be dry bits at the bottom. Chop the mushrooms and add to the pot together with the clarified soaking liquid.
- Then add sliced chestnut mushrooms, wild rice and the vegetable stock, bring to a boil and cook for 30-35 minutes until the wild rice is cooked.
- Pour in the heavy cream and stir to combine. Mix the melted butter with the flour in a small bowl, then add the mixture to the soup and stir until it’s dissolved. Add the chopped kale and continue cooking over low heat for about 5 minutes or until the broth thickens and the kale is cooked.
Using soy cream instead of double or heavy cream will make this a vegan recipe.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 436Total Fat: 23gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 65mgSodium: 830mgCarbohydrates: 50gFiber: 6gSugar: 7gProtein: 11g