Wild Rice Mushroom Soup Wild Rice Mushroom Soup

Wild Rice Mushroom Soup 150 Image by: Wild Rice Mushroom Soup 150 Author: Canadian Living

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.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: November 2010



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 facts Per serving: about

  • Sodium 1018 mg
  • Protein 5 g
  • Calories 198.0
  • Total fat 10 g
  • Cholesterol 26 mg
  • Saturated fat 5 g
  • Total carbohydrate 22 g


  • Iron 6.0
  • Folate 18.0
  • Calcium 5.0
  • Vitamin A 8.0
  • Vitamin C 12.0
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Wild Rice Mushroom Soup