How to Prepare Delicious Mushroom with Wild Rice Soup

Mushroom with Wild Rice Soup. Enjoy Our Deliciously Crafted Chicken Rice and Soup Made with Real Ingredients. Stir in broth, rice mix with contents of seasoning packet, reserved dried mushrooms and soaking liquid, salt and pepper. While the rice cooks, prepare the rest of the soup.

Mushroom with Wild Rice Soup Keyword creamy vegan soup, mushroom soup, wild rice soup. The texture of wild rice is such that it's almost like a party in your mouth. It's fibrous, soft but firm, and fluffs up quite a lot. You can have Mushroom with Wild Rice Soup using 22 ingredients and 18 steps. Here is how you achieve it.

Ingredients of Mushroom with Wild Rice Soup

  1. It’s 4 cups of water.
  2. It’s 1 tsp of salt.
  3. You need 1/4 tsp of baking soda.
  4. You need 1 tsp of thyme.
  5. Prepare 1 of bay leaf.
  6. You need 1 clove of garlic, smashed.
  7. Prepare 1 cup of wild rice.
  8. It’s 4 Tbsp of fat or oil.
  9. You need 1 of onion, diced.
  10. It’s 1 lb of cremini mushrooms, rinsed and sliced.
  11. Prepare 4 cloves of garlic, minced.
  12. Prepare 1 Tbsp of tomato paste.
  13. Prepare 1 tsp of salt.
  14. You need 1/2 oz of dried shiitake or porcini (about 1/2 loosely pack cup).
  15. It’s 1 Tbsp of paprika.
  16. You need 3/4 cup of sherry or brandy.
  17. Prepare 4 cups of chicken stock.
  18. Prepare 1 Tbsp of soy sauce.
  19. It’s 1/4 cup of corn starch.
  20. Prepare 1/2 cup of cream.
  21. Prepare 2 of green onions, slices.
  22. You need 1 tsp of lemon zest (optional).

I've never had rice in soup before, so I was really interested in it. The Mushroom Wild Rice Soup is definitely perfect for the upcoming cold season. Although, you could enjoy it right now! Wild Rice and Mushroom Soup – Perfectly cozy, hearty, and comforting for any season of the year!

Mushroom with Wild Rice Soup step by step

  1. In the pressure cooker combine the water, salt, baking soda, thyme, bay and garlic and bring to a boil..
  2. Add the rice..
  3. Pressure cook at high pressure for 30 min..
  4. Heat the fat in a heavy pot over high heat. Add the diced onion..
  5. Begin roughly dicing the mushrooms and add to the pot as you cut them. They will release their liquid as they cook..
  6. Weigh your dried mushrooms out if you have a scale..
  7. Grind the dried mushrooms in a spice grinder.
  8. Continue cooking the mushrooms on high heat until the majority of liquid is reduced (10-15 min). Add the garlic and tomato paste..
  9. Continue cooking until a light fond begins to develop on the bottom of the pan (4-5 min)..
  10. Add the dried mushroom powder, and paprika to further dehydrate the mixture..
  11. Reduce heat to medium and continue cooking until a dark fond develops (2-3 min)..
  12. Deglaze the pan with the sherry..
  13. Add the stock and the soy sauce to the pot..
  14. By this time the rice should be finishing. Instant pressure release the rice..
  15. Drain the rice reserving the liquid. Set the rice aside and add enough water to the strained liquid to make 3 cups. Add the liquid to the soup..
  16. Bring the soup to a low boil and cook 20 min uncovered..
  17. Mix the starch with 1/4 cup of water. Add it to the soup and simmer 2 min until thickened..
  18. Season/taste for salt and pepper. You might be surprised how much salt this soup can take. Add the cream and rice and heat through. Add the green onion, and lemon zest and serve..

Yet another iteration of the wild rice soup that I so know and love. This time I ditched the chicken (although, to be fair, you can absolutely keep it around), added mushrooms, and put it in the Instant Pot (affiliate link). I know you want to hate me. The wild rice is yummy, but expensive and isn't worth the little nutrional value. Note: The cooking time may vary depending on the kind of rice that you use. if the package that says to cook the rice for more or less time, go with that time.