Mushroom and Wild Rice Soup with homemade croutons, comforting, delicious, one of those soups that can be enjoyed throughout the year. It's a quick and easy recipe that is a big hit with the whole family, and it only requires a few simple ingredients.
Mushrooms always take me back to my childhood when we would pick up different kind of mushrooms from the forest with my grandmother. And I vividly remember the fantastic taste of fresh mushrooms.
It's the kind of food that you try to recreate as a grown up, to relive once again those happy memories. And that's that comfort food is about, soothing and comforting not only your taste buds, but also your soul.
Cream of mushroom soups might be the more popular ones, but a nice chunky soup with rice and some deliciously crispy homemade croutons is a meal that you cannot refuse.
The rice makes it hearty and filling, upping its nutritional value, while the croutons add a crispy touch to a soup fit for a king. You can garnish it with fresh parsley if you wish, although the spring onions do a great job at adding colour and taste.
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How to make mushroom and wild rice soup
For this recipe I used chestnut and white close-cup mushrooms, but you can choose any other variety if you like.
- In a large pot, heat up the oil and allow the butter to melt
- add the onion and fry until golden, then add the chopped garlic and fry for 30 seconds to release its flavours
- add the chopped mushrooms, and give them a good stir
- leave the mushrooms to cook until their release all their liquid and turn into a dark brown colour
- rinse the rice with cold water, then add it to the mushrooms together with the stock
- leave to cook until the rice is cooked- add more liquid if you like a more watery soup rather than dense
- add the double cream, season with salt and pepper, and garnish with shopped spring onions
How to make homemade croutons in the oven
Croutons are absolutely amazing in salads and soups, they give a lovely crunch and make the dish more filling. They are easily available in supermarkets, but making you r own croutons at home is so easy.
- cut the bread slices into cubes, and arrange them onto a baking tray lined with non-stick paper
- drizzle olive oil over, and season well with salt and pepper
- bake at 200 degrees Celsius (390 Fahrenheit) for 10 minutes until golden and cripsy
This is a very basic croutons recipe that can be tweaked to your own liking. There is a lot that can be added to the croutons - paprika, garlic or onion powder, fresh or dried herbs and so much more.
These croutons are fantastic with my French Onion Soup Without Wine , or indeed with any other soup. With salads, croutons are particularly nice in Grilled Chicken Caesar Salad with Yogurt Dressing, but again, they work with any other salad.
Easy swaps
You can use double cream or heavy cream for the soup, which I usually go for, or you can use just milk, it's entirely up to you. The cream adds a bit more richness though, hence why I prefer it.
If you'd rather have a mushroom and wild rice soup with no cream, you can thicken it with a tablespoon of cornflour mixed with 2 tablespoons of water - thus making the soup vegan.
The wild rice works really well here - I used a mixed wild rice here, although you can go for wild rice only. If you go for basmati rice, however, the cooking time and amount of stock used will change slightly, as this cooks quicker and requires less liquid.
And that's that - a fabulous soup that works wonders on a dull rainy day, but it's equally delicious any day of the year. Do give it a go!
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Mushroom and Wild Rice Soup
Ingredients
- 250 g chestnut mushrooms
- 250 g white close-cup mushrooms
- 1 onion
- ½ cup wild rice
- 3 garlic cloves
- 50 ml double cream
- 3 cups vegetable stock/broth
- ½ teaspoon salt
- â…› teaspoon ground black pepper
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 tablespoon chopped green onions
For the croutons
- 2 slices bread
- 1 tablespoon olive oil
- ¼ teaspoon salt
- â…› teaspoon ground black pepper
Instructions
- To make the soup, chop the onion and garlic cloves finely.
- Add the oil and butter to a pan and gently fry the onion on a medium heat until golden.
- Add the garlic, and fry for a further 30 seconds.
- Chop the mushrooms and add them to the pan, and give it a good stir.
- Let the mushrooms cook for about 5 minutes until the liquid released by the mushrooms is evaporated, and they turn a golden brown colour.
- Rinse the rice with cold water, and add it to the mushrooms together with the stock.
- Leave to cook until the rice is tender - add more stock if you think the soup is too thick.
- Add the cream, season well with salt and pepper, and garnish with chopped spring onions.
- To make the croutons, cut the slices of bread into cubes, add them to a baking tray lined with non-stick paper, drizzle them with olive oil, and season with salt and pepper.
- Bake at 200 degrees Celsius (390 Fahrenheit) for 10 minutes until golden and crispy.
- Garnish the soup with croutons and enjoy!
Video
Notes
- Click on the US Customary link to see the measurements displayed in cups and ounces.
- The servings can be adjusted by clicking the number next to Servings.
- You can use double cream or heavy cream for the soup, which I usually go for, or you can use just milk, it's entirely up to you. The cream adds a bit more richness though, hence why I prefer it.
- If you'd rather have a mushroom and wild rice soup with no cream, you can thicken it with a tablespoon of cornflour mixed with 2 tablespoons of water - thus making the soup vegan.
- The wild rice works really well here - I used a mixed wild rice here, although you can go for wild rice only. If you go for basmati rice, however, the cooking time and amount of stock used will change slightly, as this cooks quicker and requires less liquid.
jacquie dickinson
The ingredients list does not show the amount of rice
Daniela Apostol
Thank you for letting me know, I have just updated it, it's half a cup of rice.