Creamy Wild Rice and Mushroom Soup is a comforting dish perfect for chilly days. This soup combines the nutty flavor of wild rice with the earthiness of mushrooms, creating a deliciously creamy texture.
Why Make This Creamy Wild Rice and Mushroom Soup
Making this creamy wild rice and mushroom soup is a great choice for many reasons. It is healthy, hearty, and easy to prepare. This recipe is perfect for lunch or dinner and can be enjoyed by everyone, including vegetarians. Plus, it’s a wonderful way to use up ingredients you may already have in your pantry.
How to Make Creamy Wild Rice and Mushroom Soup
Ingredients
To prepare creamy wild rice and mushroom soup, you will need:
- 1 cup wild rice
- 1 medium onion, diced
- 2 cups mushrooms, sliced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 teaspoon thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
Directions
Follow these steps to make your soup:
- In a large pot, heat olive oil over medium heat. Add the diced onion and garlic, sauté until translucent.
- Add the sliced mushrooms and cook until softened.
- Stir in the wild rice, vegetable broth, thyme, salt, and pepper. Bring to a boil then reduce to a simmer.
- Cook for about 45 minutes or until the rice is tender.
- Stir in the heavy cream and heat through.
- Adjust seasoning if necessary and serve hot.
How to Serve Creamy Wild Rice and Mushroom Soup
Serve creamy wild rice and mushroom soup hot. It pairs well with:
- Crusty bread
- A side salad
- Crackers
Consider garnishing with fresh herbs or a sprinkle of parmesan cheese for added flavor.
How to Store Creamy Wild Rice and Mushroom Soup
To store creamy wild rice and mushroom soup:
- Let it cool completely.
- Transfer to an airtight container.
- It can be refrigerated for up to 4 days.
- For longer storage, freeze in portions for up to 3 months. Reheat on the stove or in the microwave before serving.
Tips to Make Creamy Wild Rice and Mushroom Soup
- Use a mix of mushrooms for added flavor.
- Adjust the thickness by adding more or less heavy cream.
- Stir in some spinach or kale for extra nutrition.
- For a smoky flavor, add a dash of smoked paprika.
Variation
If you’re looking for a variation, try adding cooked chicken or sausage for more protein. You can also substitute the heavy cream with coconut milk for a dairy-free option.
FAQs
Can I use different types of rice?
While wild rice offers a unique flavor, you can substitute it with brown rice. However, cooking times may vary.
Is this soup suitable for freezing?
Yes, this creamy wild rice and mushroom soup freezes well. Just make sure to store it in an airtight container.
Where can I buy wild rice?
You can buy wild rice at most grocery stores or online.
Buy it here.
Enjoy making and sharing this creamy wild rice and mushroom soup!
Smoky Shrimp Saganaki
Ingredients
Chiles and Garlic
- 1 chipotle chile, stem and seeds removed
- 1 ancho chile, stem and seeds removed
- 2 fresh long red chiles, split open lengthwise with the stem intact
- 1 head of garlic 1 clove minced, the rest separated but left skin-on and whole
Main Ingredients
- 24 ounces cherry tomatoes
- 3/4 cup extra-virgin olive oil
- to taste fine sea salt and black pepper
- 1 (8-ounce) block feta cheese
- 1/2 pound peeled and deveined medium shrimp
- 1/2 cup roughly chopped fresh cilantro
- as needed crusty bread, for serving
Instructions
Preparation
- Heat the oven to 425 degrees F.
- In a 10-inch cast-iron pan or an 8-by-11-inch broiler-safe baking dish, add the chipotle chile, ancho chile, fresh chiles, whole garlic cloves, cherry tomatoes, olive oil, 1 teaspoon of salt, and a good grind of pepper. Make sure the dried chiles are tucked underneath so they stay submerged in oil.
- Bake for 10 minutes and then stir, keeping the chiles submerged.
Cooking
- Nestle the feta in the middle of the mixture and return it to the oven for 15 minutes, until the tomatoes are charred and the feta has softened.
- While the feta is cooking, gently butterfly the shrimp by making a shallow cut along the back of each shrimp from head to tail using a sharp knife.
- Set the broiler to the highest setting and let it heat for 5 minutes.
- Stir the shrimp and the crushed garlic into the tomato mixture, leaving the feta whole in the center. Broil on the top rack for 3 to 5 minutes, until the shrimp is cooked through and the feta is golden.
Serving
- Spoon some of the tomato mixture on top of the feta, sprinkle with cilantro, and enjoy with crusty bread.
