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April 08, 2011

Wild Mushroom and Rice soup

Any combination of mushrooms will work in this soup. Since each mushroom has its own flavor together they will create a wonderful complex flavor. Make it a vegetarian dish by using vegetable broth to replace the beef broth.

Serves 6
Prep time: 8 minutes
Total time: 35 minutes


  • 3 tablespoons olive oil
  • 2 cups chicken stock
  • 1 teaspoon fresh thyme, chopped
  • 1/2 cup heavy cream
  • 1/2 cup white onion, finely chopped
  • 1 cup rice, cooked
  • 3/4 pound mixed wild mushrooms, sliced
  • salt and freshly cracked black pepper to taste

    In a 3 quart saucepan, heat 1 tablespoon of the oil and when hot add the onions. When onions are tender add the stock and thyme. Salt and pepper to taste. Cover and cook on low heat while preparing the mushrooms.

    In a separate sauté pan, heat remaining oil, add mushrooms. Sauté 5 to 6 minutes. Add mushrooms and rice to broth. Cover and cook on medium heat for 15 minutes. Reduce heat and add cream. Cook, stirring until mixture is well blended and slightly thickened.

    Terri’s Tips:

  • I like to use a mix of Oyster, Chantrelle, Shiitake and Cremi mushrooms. You can also add in sliced button mushrooms

    Cooking Wiser:

  • Make this soup with less calories and fat by substituting the cream for 2% milk. If you prefer a thicken soup, thicken with a beurre manie, a paste made with equal portions of butter and flour. Use 1 Tablespoon floor mixed with 1 Tablespoon melted butter. Stir into soup and cook on medium heat until thickened.

  • Posted by terri at April 8, 2011 03:31 AM