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!
Cod, Celery and Potato Stew with Coconut and Herbs
Ingredients
Main Ingredients
- 2 pieces skinless cod fillets (10- to 12-ounce) For best flavor, let marinate in salt for a couple of hours.
- 1 bunch celery Remove leaves from the center stalks and reserve.
- 1/4 cup unsalted butter 1/2 stick.
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 teaspoon ground turmeric
- 1 teaspoon hot paprika
- 1 bottle clam juice (8-ounce) Can use vegetable broth or fish stock as a substitute.
- 1 cup dry white wine or sake
- 1 pound new potatoes, quartered
- 1 can full-fat coconut milk (14-ounce)
- 1/2 cup fresh dill, roughly chopped
- 1/2 cup parsley leaves, roughly chopped
- 1/4 cup mint leaves, torn
- 1/4 cup freshly squeezed lime juice From about 2 limes; adjust to taste.
- to taste pieces salt and freshly cracked black pepper
- as needed pieces cooked white rice For serving.
Instructions
Preparation
- Preheat your fridge. Place a wire rack on a baking sheet and lay the cod fillets on it. Season them with salt on both sides. Let the fish rest uncovered in the fridge while you prepare the rest.
- Wash the celery well, then separate it into stalks. Remove the leaves from the center stalks and set them aside. Chop the celery stalks into 1/4-inch pieces.
Cooking
- In a large pot, melt the butter over medium-low heat. Add the diced onion, minced garlic, and chopped celery. Cover and cook, stirring often, for 15 to 20 minutes until the onions are soft but not brown.
- Add a pinch of salt, turmeric, paprika, and some black pepper. Cook for another minute until it smells amazing.
- Pour in the clam juice and white wine, then turn the heat to medium-high. Bring to a simmer and reduce to medium-low. Let it cook until the mixture reduces by half, about 15 to 18 minutes. Taste and adjust seasoning as needed.
- Add the quartered potatoes and coconut milk to the pot. Let it simmer for another 15 to 20 minutes until the potatoes are soft. If the stew looks too dry, add a bit of water.
- Gently place the cod fillets into the stew and poach them for about 8 to 12 minutes until they are cooked through and flake easily.
- Carefully take the cod out and place it in a serving bowl. Add the dill, parsley, mint, lime juice, and reserved celery leaves to the pot. Stir everything together. Taste once more and adjust with more lime juice or salt if needed.
- Spoon the stew over the cod to cover it nicely. Serve warm with some fluffy white rice on the side.
