Mushroom and wild rice soup is the perfect way to stay warm during these cold winter months. I just love the nuttiness of the wild rice, but seldom can take 100% wild rice, so I like to use a wild rice blend — this is my favorite one from Lundberg Farms and of course the cheapest place to get it is Thrive Market. I also got the organic raw cashews there too. Such a bargain for all sorts of organic things and beats the heck outta schlepping to Whole Foods in this weather.
If you’re trying to keep it gluten-free, you can make this soup without the flour, not a big deal. All it does is make the soup a little thicker, but really it’s quite creamy all on it’s own. You won’t miss a thing. I’ve made it both ways and it’s perfection.
When you’re making the soup, be sure to let the mushrooms get nice and brown. This is where a lot of the flavor in the soup is going to come from. I use cremini mushrooms, but white button will do just fine. Did you know that a cremini mushroom is just a more mature (we won’t use the word “old”) white mushroom? And that a cremini is just a young portobello? Fascinating, right? They’re all related and just gain more flavor and texture as they age. There’s your mushroom trivia for the week. Disperse it as you see fit.
My preference is to enjoy this mushroom and wild rice soup with a really good piece of crusty bread, a nice salad and a very full glass of wine.
What are some of your favorite winter soups?
The Ultimate Mushroom and Wild Rice Soup
- Prep Time: 15 mins
- Cook Time: 60 mins
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- 3/4 cup raw cashews, soaked overnight
- 2 tbsp. olive oil
- 1 medium onion, diced
- 2 stalks celery, diced
- 2 medium carrots, diced
- 3 cloves garlic
- 1 small sprig fresh rosemary
- 1 tsp. dried thyme
- 1 tsp. salt
- 1 pound cremini mushrooms, sliced
- 1 tbsp. flour (optional)
- 1/2 cup dry white wine
- 3/4 cup wild rice blend
- 5-6 cups vegetable broth
- Blend soaked cashews until velvety smooth. Yep velvety.
- Heat olive oil in a large stock pot or dutch oven over medium heat. Add the onion, celery and carrots. Cook until soft, about 8–10 minutes. Add the garlic, cook for another minute. Then add the thyme, salt and rosemary.
- Add the mushrooms and cook until they’re lightly to medium brown and have released a lot of their mushroom liquids, maybe 12–15 minutes.
- Sprinkle the mushrooms and such with the flour and stir continuously for 2–3 minutes. Add the white wine, and stir for a few minutes, letting it get all bubbly and thick.
- Add the wild rice and broth. Cook for 45 minutes or until wild rice starts to burst. Stir cashew cream, and cook gently for another 5 minutes. If your soup is too thick, add more broth or water. Season to taste with more salt and pepper.