Wild Rice and Mushroom Soup
Perfectly cozy, hearty, and comforting for any season of the year! Loaded with wild rice, mushrooms, carrots, leeks, and kale!
It’s been 3 days since we returned from Europe. And I’ve had this soup 3 days in a row now.
It just feels like pure comfort food without leaving me too heavy.
Although, personally, I wouldn’t mind some of that jamón ibérico and manchego cheese I had in Barcelona.
No, but really, this soup has everything I need post-vacation.
It has all the veggies and all the goodness of caramelized mushrooms in a light, hearty soup. Plus, the wild rice keeps you cozy and full all night long.
I’ve had 2 bowls already and I’m ready for a third!
Hello, summer bod is just around the corner, right?
Wild Rice and Mushroom Soup
Ingredients
- ⅔ cup whole grain & wild blend brown rice, such as Lundberg Farms
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 8-ounce package cremini mushrooms, sliced
- 1 3.5-ounce package shiitake mushrooms, sliced
- 1 leek, white and light green parts thinly sliced
- 1 carrot, peeled diced
- 2 tablespoons all-purpose flour
- ⅓ cup dry sherry
- 6 cups low sodium chicken broth
- 3 sprigs thyme
- 2 bay leaves
- 1 bunch kale, stems removed and leaves chopped
- ½ cup heavy whipping cream
- 3 tablespoons chopped fresh parsley leaves
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Cook rice according to package instructions; set aside.
- Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic, mushrooms, leek and carrot. Cook, stirring occasionally, until tender, about 5-6 minutes.
- Whisk in flour until lightly browned, about 1 minute. Stir in sherry, scraping any browned bits from the bottom of the pot.
- Whisk in chicken broth, thyme and bay leaves. Bring to a boil; reduce heat and simmer, partially covered, for 10-15 minutes. Stir in rice until flavors have blended, an additional 5-10 minutes.
- Stir in kale, heavy whipping cream and parsley until the kale has wilted, about 2-3 minutes; season with salt and pepper, to taste.
- Serve immediately.
Did you make this recipe?
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This soup is amazing, thank you for the recipe!
Wow.
I had to make a few changes to accommodate my fridge.
Incredible flavor bomb.
I didn’t have kale & used bok choy instead.
I replaced leeks with small onion.
Lucky enough to have hen of the woods & baby bella mushrooms.
I didn’t have wine, used half rice wine vinegar & half red wine vinegar.
Exceptional recipe to accommodate so many changes & still be amazing.
An addition to the comfort food menu! My mom has a really hard time digesting most foods but this was so easy on her stomach and absolutely delicious too! With this quarantine going on, I had to substitute a few ingredients but the base flavour was still full of depth. I subbed fresh mushrooms with canned, fresh carrot with frozen peas and carrots, omitted kale and subbed brown rice with wild rice. I look forward to the next time when I can faithfully follow the recipe, but I found the wild rice to be lovely so I’ll keep that! Thank you for the great meal!
Made this tonight and it was “damn delicious”!! Didn’t have any kale so threw in some spinach instead. Tasted great anyway! The seasoning was just right too. Thanks for the great recipe!
Incredible! Changed it a bit, but turned out oh so yummy! Thank you so much
This recipe is fantastic. I substituted white wine for the sherry and it turned out beautifully. The kale also cooks down so nicely, and is a wonderful addition of texture, taste, and nutrients!
Thanks so much for your review, Maddy!
This soup was amazing! I will also be eating it for three days in a row! I love kale in soup, so I doubled up on it, but otherwise followed the recipe as is.
Chopped veggies one day and it was a quick after work hearty meal the next!
It’s the best! Glad you liked it! 🙂
I made this today and it came out awesome! The only thing I changed was using red wine vinegar instead of the dry sherry. Perfect for the weather we’ve been having!
Love it!
This flavors in this soup are absolutely amazing! I used three different types of mushrooms and tripled the quantity because they cook down so much. Make sure to use fresh thyme and parsley. Also, spinach can be used in place of kale; however, the spinach will cook down and not be as firm.
I served this soup with a gluten-free baguette and it made a complete meal!
Sweet! Thanks, Valerie!
delicious
Could I use green onion instead of leeks…and brown rice vs wild rice? Thanks
Hi Nicky, yes you can make those substitutions. However, green onions taste very differently to leeks and the consistency of brown rice is very different from wild rice. So just be mindful when making those modifications and please use your best judgement.
Sure would love nutritional info as I am always looking for recipes for my diabetic husband who has to also follow a renal diet. I love your recipes!!
They are unfortunately not available at this time. However, we recommend you turn to online sources to calculate using the ingredient list. Hope that helps!
Here is a simple quick tip I rinse and then soak my rice until I read to use it and it does swell and takes far less cooking time. I stumbled on this by accident when preparing for one of my rice dishes and have been doing this every since.
This one supports my theory that soups are year rounders 🙂 Thank you !
Is there anything that can replace the sherry/any wines, possibly more stock? I would be using veggie broth in place of the chicken stock too.
You can omit the sherry or replace with a white wine that you like. But a always, please use your best judgement when making substitutions and modifications.
You only cook the rice from 7-13 minutes. I find it hard to believe it would be done in that time.
That’s the time we cooked it in and it turned out well. All I can recommend is trying it out using our directions, but if you feel the rice needs longer, by all means make modifications.
Would love to see a dairy free version. I wonder if almond milk would work? Not a fan of coconut
Hi Donna, you’d have to improvise and try it out. Please use your best judgement making modifications and substitutions.
Will this soup freeze and store well for future meals?
I would omit the dairy for freezing and add when you’re reheating for a better outcome. But since we have never tried freezing this ourselves we cannot answer this with complete certainty. Please use your best judgment for freezing and reheating.
Hi,
I was wondering if you supply nutritional information for your wonderful recipes?
Thanks!
M.~
Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, we recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information. Hope that helps!
I can’t have coconut milk, or anything with soy products.
How do you substitute for them??
Hi Joyce, we can’t give advice when it comes to dietary restrictions. I would follow the recipe as closely as you can, but substitute the products that don’t suit your needs. Sorry we can’t be of more help!