Mushroom and Wild Rice Soup

Close-up shoot of a while bowl with mushroom, rice and crouton soup

4.34 from 3 votes

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.

Prep Time5

Cook Time30

Total Time35

Course: Soup

Cuisine: International

Servings: people

Calories: 393kcal

Author: Daniela Apostol

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
⅛ 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
⅛ teaspoon ground black pepper

Metric - US Customary

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.

Nutrition