Mushroom & Wild Rice Soup

Published by

Jasmine

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Today we’re making a soup that’s cosy, comforting and filling, as well as being packed with umami mushroom flavour…

INGREDIENTS

Mushrooms:

Chestnut mushrooms

Mixed speciality mushrooms (I have a combination of shiitake and two varieties of oyster mushroom)

Flavour & Aromatics:

Shallot

Garlic

Vegetable stock

Cayenne pepper (this isn’t spicy, it just adds a bit of warmth but you can use half the amount stated below if you can’t handle heat at all)

Fresh thyme

Everything else:

White beans (canned, jarred or otherwise precooked)

Mixed wild rice

Parmigiano Reggiano (or any other Italian hard cheese or rennet free alternative)

Double cream

TIPS & NOTES

This is a really straightforward recipe but there are two tips I recommend. Firstly, whilst I didn’t dry cook the mushrooms for this recipe, since they’re ending up in a soup (a technique I used for my recent risotto recipe) but I do recommend first cooking the mushrooms separately so they aren’t boiled and flavourless. It can still be a one-pan, it’ll just take a few minutes longer, but it really does unlock so much more flavour!

Secondly; I recommend adding water in small amounts. I’ve given more of a bracket for the amount of water since it’s going to vary depending on how much moisture your mushrooms release. I like to make my stock with minimal water (enough to just cook the rice), then add more to adjust the consistency of the soup towards the end.

Mushroom & Wild Rice Soup

  • Servings: 2-3
  • Difficulty: Easy
  • Print

A filling and delicious mushroom soup with rich flavours

Blender required, no advance prep needed


Ingredients

  • 1 shallot (finely chopped)
  • 2 garlic cloves (finely chopped, grated or pressed)
  • 200g mushrooms (I used chestnut, oyster and shiitake) (sliced, shredded or pulled apart by hand)
  • 50g wild rice (rinsed)
  • 100g white beans (rinsed)
  • 2 sprigs of thyme (stems removed)
  • 1 tbsp of double cream
  • 10g of Parmigiano Reggiano (finely grated)
  • 1 vegetable stock cube
  • 1 tsp of cayenne pepper
  • A drizzle of olive oil
  • Salt and pepper to taste


Directions

  1. Over a medium heat, in a large, wide-based lidded pan – add a drizzle of olive oil and the mushrooms (do not pile them on top of one another, instead do two batches if needed), season with salt and pepper and add the thyme (optional: reserve a little as a topping) and allow to cook through for up to 7 minutes before removing from the pan
  2. Boil the kettle and in the meantime, add a little more oil to the pan if neeeded then add the garlic, shallot and cayenne pepper, season with salt and pepper and sauté for 3-5 minutes until fragrant
  3. Add the rice and toast with the aromatics for a minute or two before adding 250ml of boiling water, stirring to pick up any burnt bits from the bottom of the pan then cover to cook for around 20 minutes in total (or as per pack instructions)
  4. Dissolve the stock cube in 350ml of boiling water and either add this to a blender or use an immersion blender to blitz together this stock with the white beans and half of the mushrooms to create a thick, concentrated mushroom purée
  5. When the rice is mostly cooked, add in the purée and stir to combine, cover and cook
  6. When the rice is firm but cooked you can blend a small amount of it if you wish, then add between 150ml and 300ml of boiling water to achieve the desired consistency and simmer with the lid on for another 5 minutes
  7. Stir through the remaining mushrooms, double cream and hard cheese for a few minutes until its all combined and adjust for seasoning if needed
  8. Serve with optional toppings of a little extra thyme, olive oil or cream (or all 3!)

Let me know if you try this mushroom soup!

See how I make it here:

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