Wild Rice and Portobello Mushroom Soup

Wild Rice and Portobello Mushroom Soup
Harsh winters call for some serious comfort food. As the wind rages outside, I take shelter inside with a warming bowl of thick and earthy mushroom soup and a big glass of red wine. Dried porcinis and plump portobellos are here combined with some wild rice to add some extra nutty chewiness and substance. A mushroom lovers delight, serve with whole wheat olive oil biscuits for a satisfying cold weather meal.

Wild Rice and Portobello Mushroom SoupWild Rice and Portobello Mushroom Soup
Recipe by
Published on December 29, 2008

Thick, earthy, warming and comforting winter soup with meaty portobello mushrooms, nutty wild rice and rosemary

Preparation: 15 minutes
Cooking time: 1 hour 20 minutes

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  • 3/4 cup wild rice
  • 2 1/2 cups vegetable stock
  • 1 bay leaf
  • 3/4 oz (20 g) dried porcini mushrooms
  • 3 tablespoons butter
  • 14 oz (400 g) portobello mushrooms, chopped
  • 1 large onion, chopped
  • 2 cloves garlic, minced or crushed
  • 1 tablespoon fresh rosemary, chopped (1 1/2 teaspoons dried)
  • 1 large potato, diced
  • 1 cup of heavy cream
  • 2 tablespoons dry red wine
  • 1 teaspoon sea salt, or to taste
  • fresh cracked black pepper to taste
  • Rinse the wild rice and place in a medium saucepan with 1 cup of the vegetable stock and the bay leaf. Bring to a boil, reduce the heat to low, cover, and simmer until the water is absorbed — about 30 to 40 minutes.

  • Meanwhile, soak the dried mushrooms in hot water for 30 minutes. Drain, reserving the soaking liquid, and chop the mushrooms.

  • Heat 1 tablespoon of the butter in a large saucepan over medium heat. Sauté the portobello mushrooms until they begin to release their liquid — about 10 minutes. Transfer to a bowl and set aside.

  • Heat the remaining tablespoon of butter in the same pan. Sauté the onion for 10 minutes or until translucent. Add the garlic, rosemary and potato and continue to stir for another few minutes.

  • Add the remaining vegetable stock and the reserved mushroom soaking liquid, and simmer for 15 minutes or until the potatoes are tender. Remove from heat and purée the soup with a hand blender or in a countertop blender or food processor.

  • Return the soup to the stove, turn the heat down to low, and stir in the cream and red wine. Simmer for a few minutes, stirring constantly, then add the mushrooms and wild rice and cook gently for another few minutes. More stock can be added if you want a thinner broth.

  • Season with salt and pepper and serve hot, garnished with rosemary leaves if desired.

Makes 4 to 6 servings
Wild Rice and Portobello Mushroom Soup
Other mushroom soup recipes you are sure to enjoy:
Hungarian Mushroom Soup
Wild Mushroom Soup
Coconut Soup with Mushrooms


Red Chillies said...

Very unique combination and totally new to me.

Warm wishes for a Happy New Year dear Lisa. Hope you have a great and terrific year.

Johanna GGG said...

this looks warmingly hearty - hope you have a good new year and keep that chilly wind out

The Food Hunter said...

that looks delicious. I love mushrooms.

test it comm said...

Mushrooms and wild rice are a great combination, especially in a soup!

Have a great new year!

aTxVegn said...

I haven't made myself a good mushroom soup all season and this looks just incredible!

TBC said...

Best wishes for a joyous and peaceful 2009, Lisa.

Darius T. Williams said...

I just bet this tasted fantastic!


Ivy said...

I haven't had mushroom soup for ages and this one sounds delicious. Happy New Year my friend.

eatme_delicious said...

Yum what a delicious comforting bowl of soup!

Bridge said...

Merci beaucoup pour cette belle recette, je conserve !!

Vicki said...

This is delicious! I used earth balance for the butter and unsweetened almond milk for the cream, delicious vegan version.