Creamy Mushroom and Wild Rice Soup

by Sarah on October 27, 2013

I have fond memories of mushroom soup.  Not the kind in the red and white can, but real cream of mushroom soup.  One soup was from a little restaurant I worked at when I was 19.  My first big job there was making the day’s soups–that was my step up from washing and chopping iceberg lettuce and making salads.  The second soup was from a restaurant in Sacramento that anyone anywhere near my age group will remember–Greta’s on the corner of 19th and Capitol.  Sadly, it is now a Chipolte.    I was as poor as dirt but could at least afford to get a cup of soup and sit outside with my friends in the sunshine and then drink coffee and smoke cigarettes all day.  Yeah, that was the life.  Not.  Well, the soup was good.

I was approached by Marx Foods to make a soup recipe from their dried mushroom varieties.  I accepted, because I’ve used their dried mushrooms before and they are quite good.  You know I wouldn’t share a recipe with you if it was a product I didn’t like.  Also, I like mushroom soup (see above).

I paired the dried mushrooms with fresh mushrooms and wild rice for some nice texture.  This is a perfect soup for cooler climates–which just happen to be upon us.

*Full disclosure:  The dried mushrooms were provided by Marx Foods.  This recipe will be part of a ‘Shrooms for Soup’ contest.  I am not going to pester you to vote for me, but if you want to, that’s ok too.

Creamy Mushroom and Wild Rice Soup


  • 1.5 ounces dried mushrooms--use whatever variety you like, but I had dried porcini, black trumpet and matsutaki, all courtesy of Marx Foods.
  • 1 medium onion, chopped
  • 1 carrot, chopped
  • 1 stick of celery, chopped
  • 2 cloves garlic, minced
  • 2-3 Tbsp olive oil
  • 8 ounces crimini mushrooms, chopped
  • 1/2 tsp dried thyme
  • 1/4 tsp dried rosemary
  • 3 Tbsp flour
  • 1 32-oz box chicken or vegetable stock
  • 3/4 cup wild rice
  • 1/2 cup milk
  • 1 Tbsp sherry


  • Put wild rice in a saucepan and cover with water. Bring to a boil and let simmer until done. Should still be somewhat toothsome, not mushy.
  • Place dried mushrooms in a small bowl. Boil water and pour over the dried mushrooms. Let sit until the mushrooms are reconstituted and soft throughout.
  • Heat oil in a Dutch oven on medium. Add onion, carrot and celery. Cook until soft. Add garlic and stir until fragrant. Add crimini mushrooms, thyme and rosemary. Cook on medium low heat until all are cooked through.
  • Sprinkle on the flour and stir. Cook for a few minutes to get rid of the 'flour' taste.
  • While stirring, slowly pour in the stock and then the liquid that is left from reconstituting the dried mushrooms. Cut the mushrooms into strips.
  • Turn heat onto medium high and bring to a boil. Let reduce somewhat until the mixture appears silky--not floury thick.
  • Turn off heat and blend with an immersion blender until nearly smooth. Use a blender or food processor if you don't have an immersion blender.
  • Taste and season with salt and pepper, if needed.
  • Add the drained wild rice and dried mushrooms back to the soup.
  • Serve hot.

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