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Creamy Wild Rice and Mushroom Soup

A creamy mushroom soup made with wild rice, and porcini, white, baby bella, and shiitake mushrooms!
Servings 4 people
Author Olivia

Ingredients

  • 1 oz Dried Shiitake Mushrooms
  • 1 oz Dried Porcini Mushrooms
  • 1 1/2 cups Boiling Water
  • 1 cup Wild Rice (Uncooked)
  • 1 3/4 cup Water
  • 3 tbsp Unsalted Butter
  • 1 Leek (1/4 inch dice)
  • 1/2 Onion (1/4 inch dice)
  • 4 Garlic Cloves (Minced)
  • 8 oz White Mushrooms (Roughly Chopped)
  • 8 oz Baby Bella Mushrooms (Roughly Chopped)
  • 1 1/2 tsp Thyme (Chopped)
  • 2 Bay Leaves
  • 2 tbsp All Purpose Flour
  • 1 cup White Wine
  • 3 cups Mushroom or Vegetable Stock
  • 1/4 cup Mascarpone Cheese (Softened)
  • 1/4 cup Heavy Cream
  • As Needed Chives for Garnish (Chopped)
  • As Needed Kosher Salt and Black Pepper

Instructions

  • Place the dried shiitake and porcini mushrooms in a medium sized bowl. Pour the boiling water over the dried mushrooms and allow them to rehydrate for 15 minutes. After 15 minutes, remove the mushrooms from the water, squeezing the excess water out back into the bowl. Reserve the mushroom liquid for later. Roughly chop the shiitake and porcini mushrooms. Set aside.
  • In a small pot, add in the rice and 1 3/4 cups of water. Bring the water to a boil. Once the water is boiling, reduce the heat so that the water is simmering. Cover the pot with a lid and cook for 40-45 minutes or until the rice has fully cooked. After the rice has cooked, allow the rice to cool. Alternatively, cook the wild rice according to the package instructions.
  • Heat a pot over medium heat. Add in the butter and allow it to melt then add in the leek, onion, and garlic. Cook until the leek and onion have turned transparent. Add in the chopped white and baby bella mushrooms and cook until the mushrooms are cooked and are no longer releasing moisture.
  • Then add in the rehydrated mushrooms, thyme, bay leaves, 1 tsp kosher salt, and 1/2 tsp black pepper. Sprinkle the flour onto the mixture and stir until it is evenly distributed. Pour in the white wine and continue cooking until the wine has evaporated. Then pour in the mushroom stock and the reserved mushroom liquid. Do not add in the last few tablespoons of the reserved mushroom liquid because dirt and sediment may have settled at the bottom.
  • Increase the heat to high and bring the stock to a boil. Once the stock has boiled, reduce the heat so that it is simmering. Allow it to simmer for 10 minutes. After the soup has simmered, turn off the heat. Transfer about half of the soup into a blender and blend until it becomes smooth and the mushrooms have been pureed. Pour the mixture back into the soup pot and mix until combined.
  • Add in the mascarpone cheese in small spoonfuls and mix until it has melted and been combined. Then add in the heavy cream and wild rice and mix. Taste the soup and season it to taste (about 1 1/2 tsp kosher salt and 1 tsp black pepper). Ladle the soup into bowls and garnish with the chopped chives. Enjoy!