Wild Rice & Wild Mushroom Soup

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Preparation time: 20 mins
Cooking time: 30 mins

Serves: 8


1 cup wild rice
1/2 cup butter, divided
1 large leek, chopped
1 small red onion, chopped
1 rib celery, chopped
1/2 green pepper, chopped
1/2 garlic clove, minced
1 lb morel mushroom, whole
1 lb shitake & crimini mushrooms, sliced & mixed
1/4 cup white wine
thyme, to taste
6 cup vegetable stock
1 cup long grain rice, thoroughly washed
1/2 cup whipping cream


Cook wild rice according to package instructions.

In a large skillet; heat some butter. Add leek, onion, celery and green pepper. Cook until vegetables are translucent. Add garlic and sauté for a few minutes longer. Set aside vegetables.

Add morel mushrooms to skillet; sauté lightly in generous amount of butter. Remove morels and set aside.

Add remaining mushrooms into the butter pan and sauté until golden brown. Return vegetables and sauté for a few minutes. Add white wine, thyme and simmer briefly. Add stock and white rice; bring to a boil and simmer, covered, until rice is cooked. After rice is cooked, add half the wild rice. Pulverize with a hand-held blender and add whipping cream. Add more stock if too thick. Salt and pepper to taste. Ladle into bowls and garnish with a dollop of remaining wild rice and some morel mushrooms.

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