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.
INGREDIENTS
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)
ADD LATER
2 cups half and half cream
1 tablespoon Glasses & Grapes Traditional Dark Balsamic Vinegar
1-2 tablespoons lemon juice
Loaf of sourdough bread
INSTRUCTIONS
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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.
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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.
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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.
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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.
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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!