This hearty and healthy Wild Rice Mushroom Soup will be in your family’s recipe book for generations!
- 7 cups low-sodium chicken broth (reserve 1 cup)
- ½ cup dried wild mushrooms (shiitake, porcini, etc.)
- 1 tablespoon butter
- 1 tablespoon extra virgin olive oil
- 3 garlic cloves, minced
- 1 small onion, chopped
- 1/3 cup diced celery
- 1/3 cup diced carrots
- ½ cup fresh shiitake mushrooms, sliced
- ½ cup white button mushrooms, sliced
- ½ teaspoon salt
- 1 tablespoon fresh thyme, chopped
- 1/8 teaspoon rubbed sage (optional)
- 1/8 teaspoon white pepper
- 2 cups cooked wild rice
- ½ cup skim milk
- ¼ cup all-purpose flour
- Fresh baguette bread for croutons
- Olive oil spray
- Salt & pepper
- Bring 1 cup of the chicken broth to a boil in a small saucepan and remove from heat. Add the dried mushrooms to the saucepan and let sit for 30 minutes. Drain well, reserving the mushroom liquid. Coarsely chop the mushrooms and set aside.
- Melt the butter and olive oil in a medium Dutch oven or soup pot over medium heat. Add in the garlic, onions, celery, and carrots. Sauté for 5 minutes. Add in the fresh mushrooms, salt, thyme, and sage. Stir until well-combined and add in the chicken broth and reserved liquid. Bring to a boil, cover, and reduce to a simmer for 10 minutes. Remove from heat.
- Place half of the mixture in a blender and process until smooth. Pour the mixture back into the pot and add in the cooked rice. Cover and cook another 10 minutes on a low heat. Meanwhile, place the flour in a small bowl and gradually whisk in the milk until smooth. Add to the soup and stir until soup is thickened, about 5 minutes. When ready to serve, top the soup with crispy croutons and fresh thyme.
- To make the croutons: Cut 1-inch cubes from a baguette loaf and spray with cooking spray. Sprinkle salt and pepper over the cubes. Toast in the oven for 5 minutes until browned.
Adapted from Cooking Light magazine.
Keywords: wild mushroom soup, healthy soup, hearty soup, fall soup