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Wild Rice and Mushroom Soup

Submitted by: Tim Bleichroth

 

 

 

 Here is my recipe for wild rice and mushroom soup. Beef or chicken broth is normally used, 

but I make a vegetarian version. The recipe calls for 4 cups of vegetable broth. You may have trouble finding vegetable broth in stores. I normally take a packet of Knorr Vegetable Soup/Dip mix, add it to 4 cups of hot water. Stir until thoroughly dissolved. Then, strain off the dried vegetables, cool, and use the broth.

Ingredients: 

4 cups vegetable broth

3/4 cup wild rice

1/2 cup thinly sliced green onions (4)

1 cup half-and-half or light cream

2 tablespoons flour

1 teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed.

1/8 teaspoon pepper

1 cup fresh sliced mushrooms

1/2 cup dry or crème sherry

Combine all ingredients except for the sherry into a crock pot and stir until mixed. Cook on high temp for several hours until rice is cooked and tender, and consistency thickens to your preference. Note: stir the ingredients frequently for the first hour or so, or until the rice starts to fluff and stays mixed with the rest of the ingredients. Add 1/2 cup dry or crème sherry and stir for two minutes and serve.

 

Version 2:

 Another  recipe for wild rice and mushroom soup that is great also. 

3 Tablespoons butter or margarine

1 pound fresh mushrooms, coarsely chopped

1/2 cup chopped yellow onion

1 tablespoon all-purpose flour ( I might add a little more depending upon how much moisture there is from the mushrooms)

1/2 cup cream sherry

3 1/4 cups vegetable broth

1 teaspoon snipped fresh thyme or 1/4 teaspoon dried

1/2 teaspoon dry mustard

1/4 teaspoon garlic powder

1/4 teaspoon freshly ground pepper

1 cup half-and-half or light cream

1/8 teaspoon salt

3/4 cup wild rice

In saucepan, heat butter over medium head. Add mushrooms and onion. Cook and stir until vegetables are tender but not brown. Stir flour into vegetables. Stir in sherry. Cook for 1 minute.

Transfer vegetable mixture to blender container or food processor. Cover and blend or process till mixture is smooth. Add 1 cup of the broth, thyme, dry mustard, garlic powder and pepper. Blend till smooth.

Return the soup to the saucepan. Stir in remaining broth, half-and-half, salt and cooked wild rice. 

Heat through but don't boil.