Tested till perfect Wild Rice Mushroom Soup
Wild Rice Mushroom Soup
Photography by David Scott

Wild Rice Mushroom Soup

This velvety, nutty-textured soup tastes almost too rich to be meatless, but it is! For a slightly thinner, dairy-free version, replace butter with additional olive oil and replace cream with almond, rice or soy milk.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: November 2010

Recipe4 out of 5 based on 6 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 15 minutes Stand: 35 minutes
  • Portion size 6


  • 1 pkg (1/2 oz/14 g) 1pkg (1/2 oz/14 g)dried porcini mushroomdried porcini mushrooms
  • 1 cup 1cupboiling water
  • 2 tbsp 2tbspbutter
  • 1 tbsp 1tbspvegetable oil
  • 4 cups 4cupssliced cremini mushrooms
  • 3/4 tsp 3/4tspsalt
  • 1/4 cup 1/4cupbrandy or vegetable broth
  • 2 cups 2cupsdiced oniononions
  • 2 cups 2cupsdiced celery
  • 2 2cloves garlic, minced
  • 1 tbsp 1tbspchopped fresh thyme
  • 1/4 tsp 1/4tsppepper
  • 2 cups 2cupsvegetable broth
  • 1-1/2 cups 1-1/2cupsCooked Wild Rice Recipe
  • 1/4 cup 1/4cupwhipping cream
To change the number of servings, enter the number, then press "calculate". or reset


In heatproof bowl, pour 1 cup (250 mL) boiling water over dried mushrooms; let stand until softened, about 30 minutes. Reserving soaking liquid, strain, discarding sediment. Chop porcinis.

In skillet, heat oil and half of the butter over medium-high heat; saute cremini and porcini mushrooms and 1/4 tsp (1 mL) of the salt until golden, about 5 minutes.

Add brandy; cook until most of the liquid is evaporated, about 1 minute.

In large saucepan, melt remaining butter over medium heat; fry onions, celery, garlic, thyme, pepper and remaining salt, stirring often, until vegetables are very soft, about 10 minutes.

Add reserved soaking liquid, broth and 2 cups (500 mL) water; bring to boil. Reduce heat and simmer, stirring occasionally, for 20 minutes. Stir in mushroom mixture; let cool slightly.

In blender, puree half of the soup; return to pan. Stir in wild rice and cream; bring to simmer over medium heat, stirring often. (Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 2 days.)

Nutritional Information Per serving: about

cal 198 pro 5g total fat 10g sat. fat 5g
carb 22g fibre 4g chol 26mg sodium 1,018mg

% RDI:

calcium 5 iron 6 vit A 8 vit C 12
folate 18
All rights reserved. TVA Group Inc. 2015