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!
Saltfish Fritters
Ingredients
For the Fritters
- 0.25 pound boneless salt cod fillets Rinse and soak overnight
- 1 tablespoon unrefined coconut oil Plus more for frying
- 1 medium tomato, diced
- 1 small yellow onion, diced
- 4 scallions, thinly sliced
- 2 cloves garlic, minced
- 0.5 Scotch bonnet chile, seeded and minced Adjust to taste
- Freshly ground black pepper
- 1 cup all-purpose flour 128 grams
- 1 tablespoon baking powder
Instructions
Preparation
- Rinse the salt cod and place it in a large bowl of water. Soak for at least 8 hours in the refrigerator or overnight, changing the water at least once. Rinse well and drain. Finely chop or shred the cod and set aside.
Make the Seasoning
- Heat 1 tablespoon of coconut oil in a large skillet over medium-high heat. Add the diced tomato, onion, scallions, garlic, Scotch bonnet, and a few generous cranks of black pepper. Cook while stirring for about 3 to 4 minutes until the veggies soften and the tomatoes release their juice.
Make the Batter
- In a medium bowl, whisk together the flour and baking powder. Add the vegetable mixture, 1 cup of water, and salt cod. Mix until just combined; it should be a chunky pancake batter.
Fry the Fritters
- Heat the same skillet over medium-high and add enough coconut oil to coat the bottom of the pan (about 1/4 inch up the side). Drop heaping tablespoons of batter into the pan and fry for 2 to 3 minutes on each side until they are golden brown and crispy outside and chewy inside.
Drain and Serve
- Transfer the fritters to a baking sheet lined with paper towels. Serve immediately and enjoy!
