This is an easy make-ahead component for your Thanksgiving feast ~ rich, creamy, hearty, healthy Mushroom Wild Rice Soup. This goes well with everything on the table! AND if you’re vegan or vegetarian, we’ve offered a version that is equally as good, using coconut milk in place of cream and vegetable broth in place of chicken broth. Make two days ahead of Thanksgiving and you’ve got one more show stopper for family and friends to enjoy.
Makes (8 to 9) one-cup servings
- 1-1/2 cup uncooked wild rice (we used TJ’s)
- 2 T extra virgin olive oil
- 2 T unsalted butter
- 1 large onion, diced (approximately 1 cup)
- 1 organic leek, finely diced (white parts only)
- 3 organic orange carrots, diced (approximately 1 cup)
- 3 ribs organic celery, diced (approximately 1 cup)
- 5 cloves fresh garlic, minced
- 15 crimini mushrooms, sliced
- 8 shiitake mushrooms, stems removed, sliced
- 8 C organic chicken broth
- 1 T fresh organic tarragon (or 1 tsp dried)
- 2 bay leaves
- 1 tsp Kosher salt
- 1 tsp cracked black pepper
- 1/2 tsp Hungarian paprika
- 1 C heavy cream (you can add up to 1/2 cup more if so desired)
- 2 C organic spinach
- 1/4 C fresh organic chives, chopped
Cook wild rice according to directions. Set aside until soup is fully cooked.
In a large stock pot on medium heat, add olive oil and butter. Once butter is melted, add onion. leek, garlic, carrots, celery, mushrooms and shiitakes. Cook for about 8 minutes, stirring often to avoid burning. Once vegetables are fork tender and onions are cooked, you can add broth, tarragon, bay leaves, salt, pepper, and paprika. Cook for 8-10 minutes covered on medium heat until soup reaches a good simmer. Add cream and spinach. Taste for additional seasoning. Serve in one cup bowls and garnish with chives.
- For a vegan version, omit butter and use 3-4 T olive oil rather than 2 T. Use clear vegetable broth in place of chicken broth. Omit cream and use coconut milk.
- Chopped Italian parsley would be nice fresh element in addition to or in place of chives.
- If you’re not a fan of tarragon, you can use fresh or dried thyme in the same quantities the recipe calls for tarragon.
- If you’d rather use kale instead of spinach or a combination of both, that would be great.
- Other mushrooms can be used, as well.