Creamy Mushroom Wild Rice Soup
A creamy and comforting soup filled with a variety of mushrooms and wild rice!
Servings 4 -6 servings
Ingredients
- 3 tbsp Unsalted Butter
- ½ Onion (¼ inch dice)
- 1 Leek (thinly sliced)
- 2 Garlic Cloves (minced)
- 1½ lbs. Mixed Mushrooms roughly chopped (I used a mix of baby bella, shiitake, and oyster mushrooms)
- ½ tsp Kosher Salt
- ¼ tsp Black Pepper
- ¾ cup White Wine
- ¼ cup All Purpose Flour
- 4 cupf Beef Broth
- 1 Bay Leaf
- 1½ tsp Chopped Thyme Leaves
- 1 cup Cooked Wild Rice
- 4 oz Mascarpone Cheese
- Heavy Cream (for drizzling on top)
Instructions
- Heat a pot over medium high heat. Place the butter into the pot and allow it to melt. Add in the onion, leeks, and garlic. Saute for 2-3 minutes until the onion and leeks soften and turn translucent. Mix in the mushrooms and cook for about 5 minutes until all the moisture has evaporated. Season with kosher salt and black pepper.
- Pour in the white wine and cook until it has reduced by half and the alcohol is cooked off. Mix in the flour and cook for 1 minute. Add in the beef broth, bay leaf, and thyme. Bring it to a boil then reduce the heat so that it is simmering. Simmer for 10 minutes. Turn off the heat and remove the bay leaf. Add half of the soup into a blender. Blend until smooth then pour it back into the pot.
- Mix in the wild rice and mascarpone. Taste the soup for seasoning and adjust with salt and pepper if needed. Serve the soup in a bowl. Drizzle heavy cream on top and garnish with chopped chives. Enjoy!