Roasted mushroom wild rice soup
A creamy, earthy soup of nutty wild rice and deeply browned roasted mushrooms, the kind of bowl that makes a cold night feel cozy on purpose.
- 75 min total
- 25 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $3.46 a serving
- 430 calories
- Good the next day
- Vegetarian
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 1 lb baby bella mushrooms, sliced
- 1 yellow onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 3 tbsp butter
- 5 cups vegetable broth
- ¾ cup wild rice blend
- 1 cup half-and-half
- 2 tbsp fresh parsley, chopped (optional)
From your pantry
- 3 tbsp all-purpose flour
- 1 tsp dried thyme, divided
- 1 bay leave
- 1½ tsp salt, divided
- 2 tbsp olive oil
- ½ tsp black pepper
Each serving has about 430 calories, 10 g protein, 49 g carbs and 23 g fat, and costs about $3.46 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No baby bella mushrooms? White mushrooms work.
- No yellow onions? White onions or red onions work.
- No butter? Ghee works.
- No fresh parsley? Cilantro works.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F. the mushrooms, the onion, carrots and celery, and the garlic.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Dice. Dicing means cutting food into small, even cubes, usually a quarter to half an inch across. Pieces the same size cook at the same speed, so nothing burns while the rest catches up.
How you’ll know: Your pieces are little cubes about the size of a chickpea, and they all look close to the same.
Mince. Mincing means chopping something into the tiniest pieces you can, smaller than a grain of rice. Tiny pieces melt into the dish, so you get the flavor without biting into a chunk of garlic.
How you’ll know: Every piece is tiny and about the same size, and the pile starts to look almost like a paste.
the butter in a large pot over medium heat. Add the onion, carrots and celery and cook, stirring now and then, until soft, about 6 minutes.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Medium heatTimer: 6 min
Stir in the garlic, flour and ½ teaspoon of the thyme and cook, stirring, for 1 minute.
Medium heatTimer: 1 min
Slowly in the broth, then add the wild rice, bay leaf and ½ teaspoon of the salt and over high heat.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
High heat
Turn the heat to low, cover and for 45 minutes, until the rice is tender and some grains have split open.
Simmer. Simmering means keeping a liquid just below a boil, with small bubbles rising gently. It cooks food evenly and lets a sauce thicken without scorching on the bottom.
How you’ll know: Small, lazy bubbles break the surface every second or so, and nothing is churning.
Low heatTimer: 45 min
While the rice simmers, toss the mushrooms on a large with the oil, the rest of the thyme and ½ teaspoon salt, and for 20 to 25 minutes, until deep .
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Brown. Browning means cooking until the outside turns brown, which is where a lot of savory flavor comes from. Give food room and time without stirring, or it steams and stays gray.
How you’ll know: The food looks brown rather than gray, and the kitchen smells toasty and savory.
Timer: 22 min 30 sec
Dolly’s tip: Mushrooms let off a lot of water first. Keep roasting until the water is gone and they turn deep brown and a little crisp.Stir the roasted mushrooms and half-and-half into the soup and heat over low for 5 minutes, until steaming.
Low heatTimer: 5 min
Pull out the bay leaf, add the pepper, taste for salt, and serve with parsley.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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