Creamy Mushroom Soup - Cookmarks

Creamy Mushroom Soup

This Wild Rice Mushroom Soup is sensationally flavored, rich and creamy, rustic comfort in a bowl. It’s loaded with boldly complex, caramelized umami mushrooms and chewy, nutty wild rice in a luxurious velvety broth infused with the herbaceous lightness of dill, thyme and oregano. Best of all, this Mushroom Soup all cooks in one pot – even the rice - without any “cream of” soups! While this recipe takes longer to cook than some, thanks to the wild rice, most of the prep is hand’s off simmering – and you’ll be rewarded with one of the best recipes to ever come out of your Dutch oven. You’ll also love that this Creamy Mushroom Soup reheats beautifully for make ahead dinner, lunch or entertaining.

Ingredients

servings

4 tablespoons butter, (divided) - I like Danish Creamery
4 tablespoons olive oil, (divided)
1 lb thinly sliced wild mushrooms (I use a mix of king oyster, shiitakes and portabella – remove stems from shiitakes) Do NOT use white mushrooms

Instructions

Melt 2 tablespoons butter with 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Add mushrooms and stir to coat then push into an even layer (not all mushrooms will be touching the bottom). Cook undisturbed until they turn deeply golden brown on the bottom, about 10 minutes. Add Worcestershire and continue to cook, stirring occasionally until the mushrooms are dark (but not burnt) and very dry, about 8 more minutes. Transfer to a bowl; don’t wipe out pot.
Reduce heat to medium and melt 2 tablespoons butter with 2 tablespoons olive oil. Add onions, carrots and celery and sauté until the onions are tender, 6-8 minutes. Add garlic, and all seasonings and cook one additional minute. Add flour and cook one addition minute, while stirring (it will be thick).
Add the mushrooms back to the pot followed by the wild rice blend and beef base. Add the water while stirring to scrape up the bits from the bottom of the pan.

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