Creamy Mushroom & Wild Rice Soup

Creamy Mushroom & Wild Rice Soup

A savoury blend of wild mushrooms meets a velvety, seasoned broth with hints of balsamic and lemon, creating a comforting bowl of warmth and flavour. This soul-satisfying soup combines earthy textures and creamy base for a cozy meal.


4 tablespoons butter, divided
4 tablespoons Glasses & Grapes Spanish Picual Olive EVOO, divided
1 lb. thinly sliced wild mushrooms (king oyster, shiitakes, and portabella, stems removed)
1 tablespoon Worcestershire sauce
1 small yellow onion, chopped
1 cup diced carrots
1 cup diced celery
6 cloves garlic, minced
1 tsp EACH paprika, dried thyme, dried oregano, rubbed sage, dried dill
¼ teaspoon red pepper flakes
¼ cup flour
1 cup uncooked wild-brown rice blend
2 tablespoons beef base or granulated beef bouillon, or bouillon cubes
6 cups water (or 6 cups low sodium beef broth and omit beef base)


2 cups half and half cream
1 tablespoon Glasses & Grapes Traditional Dark Balsamic Vinegar
1-2 tablespoons lemon juice
Loaf of sourdough bread


  1. Melt 2 tablespoons butter with 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Coat mushrooms in the mixture and cook undisturbed until deeply golden brown, about 10 minutes. Add Worcestershire and continue cooking until mushrooms are dark and very dry, about 8 more minutes. Transfer to a bowl; do not wipe out the pot.

  2. Reduce heat to medium and melt the remaining 2 tablespoons butter with 2 tablespoons olive oil. Add onions, carrots, and celery, sautéing until onions are tender, 6-8 minutes. Add garlic and all seasonings, cooking an additional minute. Add flour and cook another minute, stirring continuously.

  3. Return the mushrooms to the pot, followed by the wild rice blend and beef base. Add water while stirring to scrape up bits from the bottom of the pan.

  4. Cover and bring to a boil, then reduce heat to LOW. Simmer, covered, until rice is tender, 45-60 minutes. Stir occasionally, especially after 30 minutes, to prevent sticking and burning as the soup reduces and thickens.

  5. Stir in half and half, balsamic vinegar, and lemon juice to taste. Season with salt and pepper. Enjoy your bowl of mushroom wild rice soup with a nice slice of sourdough bread!