📝 About This Recipe
Inspired by the rustic culinary traditions of the Great Lakes region, this soup is a masterclass in texture and deep, umami-rich flavors. It features authentic, nutty wild rice simmered alongside a trio of sautéed mushrooms and aromatic herbs, all brought together in a velvety, cream-kissed broth. This dish is the ultimate comfort food for a chilly evening, offering a sophisticated balance of earthy grains and luxurious silkiness.
🥗 Ingredients
The Grain & Broth
- 1 cup Wild Rice (rinsed thoroughly; use 100% wild rice, not a blend)
- 6 cups Vegetable or Chicken Stock (low-sodium, high-quality)
- 1 cup Water
- 2 pieces Bay Leaves (dried)
The Aromatics & Vegetables
- 4 tablespoons Unsalted Butter (divided)
- 1 large Yellow Onion (finely diced)
- 2 medium Carrots (peeled and diced into 1/4-inch cubes)
- 2 pieces Celery Stalks (finely diced)
- 4 cloves Garlic (minced)
- 8 ounces Cremini Mushrooms (sliced)
- 8 ounces Shiitake or Oyster Mushrooms (stems removed, sliced)
The Finishing Touches
- 1/4 cup All-Purpose Flour (for thickening)
- 1 cup Heavy Cream (at room temperature)
- 1 tablespoon Fresh Thyme (leaves stripped and chopped)
- 1/4 cup Dry Sherry or White Wine (optional, for deglazing)
- to taste Salt and Black Pepper (freshly cracked pepper is best)
- 2 tablespoons Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
-
1
In a large, heavy-bottomed Dutch oven or stockpot, combine the rinsed wild rice, 6 cups of stock, 1 cup of water, and the bay leaves. Bring to a boil over high heat.
-
2
Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 40-45 minutes. The rice should be tender and some grains should just begin to 'bloom' or pop open. Do not drain the liquid.
-
3
While the rice simmers, melt 2 tablespoons of butter in a separate large skillet over medium-high heat. Add the sliced mushrooms in a single layer if possible.
-
4
Sauté the mushrooms undisturbed for 3-4 minutes to develop a deep golden-brown crust. Stir and continue cooking until all moisture has evaporated and mushrooms are caramelized. Season with a pinch of salt.
-
5
Remove the mushrooms from the skillet and set aside. In the same skillet (or the Dutch oven if the rice is finished), melt the remaining 2 tablespoons of butter.
-
6
Add the diced onion, carrots, and celery to the butter. Cook over medium heat for 6-8 minutes until the onions are translucent and the vegetables have softened.
-
7
Stir in the minced garlic and fresh thyme, cooking for just 60 seconds until fragrant. If using sherry or white wine, pour it in now to deglaze the pan, scraping up any brown bits.
-
8
Sprinkle the flour over the sautéed vegetables and stir constantly for 2 minutes to cook out the raw flour taste, creating a light roux.
-
9
Slowly ladle about 1 cup of the hot rice-cooking liquid into the vegetable/flour mixture, whisking constantly to prevent lumps.
-
10
Transfer the thickened vegetable mixture and the sautéed mushrooms into the large pot with the cooked wild rice and its remaining liquid.
-
11
Stir well to combine and simmer the entire soup uncovered for another 10 minutes to allow the flavors to meld and the broth to thicken slightly.
-
12
Reduce the heat to low and stir in the heavy cream. Gently warm through for 2-3 minutes, but do not let the soup come to a hard boil once the cream is added.
-
13
Taste and adjust seasoning with salt and plenty of freshly cracked black pepper. Remove the bay leaves before serving.
-
14
Ladle the hot soup into warmed bowls and garnish generously with freshly chopped parsley.
💡 Chef's Tips
Rinse your wild rice in a fine-mesh strainer under cold water until the water runs clear to remove any debris or dusty starch. For the best texture, use a variety of mushrooms; shiitakes add a meaty chew while cremini provide a classic earthy base. If the soup becomes too thick upon standing (wild rice continues to absorb liquid), simply thin it with a splash of extra broth or milk. Avoid using 'Quick Cook' or 'Parboiled' wild rice, as they lack the signature chewy texture and nutty flavor required for this authentic recipe. To make it vegetarian, ensure you use a high-quality vegetable stock rather than chicken stock.
🍽️ Serving Suggestions
Serve with a thick slice of crusty sourdough bread or warm pumpernickel to soak up the creamy broth. Pair with a crisp, dry white wine like a Pinot Grigio or an oaked Chardonnay to complement the earthy mushrooms. A side salad of bitter greens (like arugula or radicchio) with a bright lemon vinaigrette provides a perfect acidic contrast. Top with a few drops of truffle oil or toasted pumpkin seeds for an extra layer of gourmet flair. This soup pairs beautifully with a roasted rotisserie chicken for a complete, hearty winter meal.