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Creamy Five-Mushroom and Wild Rice Soup
Earthy, rich, and deeply savory, this creamy soup gets its complex flavor from five different mushroom varieties. Hearty wild rice and tender potatoes bulk up the broth, while a splash of light cream adds a luxurious finish. You'll love how fresh sage and rosemary brighten the deep, roasted notes of the cremini, shiitake, and oyster mushrooms. It's the ultimate comfort food for a chilly evening, especially when you serve it with thick slices of crusty bread to soak up the bowl.
Equipment
- Stovetop
- Dutch oven
Ingredients
- 6 tablespoons unsalted butter
- ½ cup minced shallot
- ½ teaspoon sea salt
- 1 cup roughly chopped cremini mushrooms
- 1 cup roughly chopped oyster mushrooms
- 1 cup roughly chopped maitake or matsutake mushrooms
- 1 cup roughly chopped portobello mushrooms
- 1 cup roughly chopped shiitake mushrooms
- 1 cup wild rice
- 1 tablespoon chicken or vegetable bouillon paste or powder
- 8 cups chicken stock
- 1 pound Maine potatoes, cut into bite-size chunks
- 1 tablespoon minced fresh sage
- 1 tablespoon minced fresh rosemary
- 3 tablespoons minced garlic
- 1 teaspoon sea salt
- 1 teaspoon freshly cracked black pepper
- ½ teaspoon white pepper
- ½ cup snipped fresh chives, divided
- 2 cups light cream
- ½ cup finely chopped fresh parsley
- 2 ounces enoki mushrooms, for garnish
Instructions
- 1Melt the unsalted butter in a large, heavy-bottomed saucepan over medium-high heat. Stir in the minced shallots and a half teaspoon of sea salt, cooking for 3 minutes until softened. The salt helps draw out moisture and prevents the shallots from burning.
- 2Toss in the chopped cremini, oyster, maitake, portobello, and shiitake mushrooms along with the wild rice and bouillon. Cook for 5 minutes, then pour in the chicken stock and add the potato chunks. Bring the mixture to a boil, lower the heat, cover the pot, and simmer for 30 minutes.
- 3Stir the minced fresh sage, rosemary, and garlic into the pot.
- 4Use a potato masher to gently press down on the solid ingredients, lightly crushing the potatoes directly in the broth. This naturally thickens the soup without needing flour.
- 5Stir the mixture thoroughly, scraping the bottom of the pan to release any browned bits. Place the pot back over low heat and cook for another 15 minutes, stirring frequently.
- 6Season the soup with the remaining 1 teaspoon sea salt, black pepper, white pepper, and 3 tablespoons of the snipped chives. Pour in the light cream and stir to combine.
- 7Warm the soup gently until heated through. Portion into individual bowls and sprinkle with the chopped parsley, remaining chives, and loose enoki mushrooms.
Notes
- Variations: You can use any combination of fresh mushrooms for this soup, as long as you have 5 cups total.
- Serving: Pair this soup with thick slices of potato bread and sweet butter to soak up the rich broth.
- Garnish: For an elegant presentation, wrap a long piece of chive around a small cluster of enoki mushrooms to form a bundle, and set one on top of each bowl.