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Wild Rice and Morel Mushroom Soup

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A cozy bowl of Wild Rice and Morel Mushroom Soup that combines earthy flavors with creamy goodness, perfect for chilly evenings.

Ingredients

Scale
  • 1/2 cup wild rice, rinsed
  • 4 cups vegetable or chicken broth
  • 1 cup water
  • 1 ounce dried morel mushrooms
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 small yellow onion, finely chopped
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons all-purpose flour
  • 1 tablespoon soy sauce
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1 tablespoon fresh parsley, chopped

Instructions

  1. Place the dried morel mushrooms in a bowl and cover them with warm water. Let them soak for 20 minutes until softened. Once ready, remove the mushrooms, chop them finely, and strain the soaking liquid through a fine sieve to remove any grit. Keep this elixir for later; it’s packed with flavor!
  2. In a large pot, bring the vegetable or chicken broth and 1 cup of water to a boil. Add the rinsed wild rice, reduce the heat, and let it simmer uncovered for about 40 to 45 minutes until the rice is tender and has absorbed most of the liquid.
  3. In a separate large pot or Dutch oven, heat the butter and olive oil over medium heat. Add the finely chopped onion, diced carrots, and diced celery. Cook, stirring occasionally, for about 5 to 7 minutes until the vegetables are softened and fragrant.
  4. Stir in the minced garlic and thyme, cooking for another minute until the aroma fills your kitchen. Add the finely chopped morel mushrooms and sauté for 3 to 4 minutes to deepen their flavor.
  5. Sprinkle the all-purpose flour evenly over the sautéed vegetables and mushrooms. Stir well to coat everything and cook for 1 to 2 minutes to eliminate any raw flour taste.
  6. Gradually whisk in the whole milk, heavy cream, and the reserved mushroom soaking liquid. Stir constantly to form a smooth, creamy base that beckons you to dive in.
  7. Add the cooked wild rice, along with any remaining broth from its cooking pot. Stir in the soy sauce, salt, and black pepper. Let the soup simmer gently for about 10 minutes until it slightly thickens and the flavors meld beautifully.
  8. Before serving, stir in the fresh chopped parsley and taste your soup, adjusting the seasoning as necessary. Serve it hot, and watch your loved ones gather around, eager to enjoy a bowl of pure comfort.

Notes

Pairs well with crusty bread or a simple green salad. Adjust thickness with more broth or cream as desired.

Nutrition

Find it online: https://lunarecipez.com/wild-rice-morel-mushroom-soup-recipe/

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