Description
This Wild Rice and Morel Mushroom Soup combines earthy morel mushrooms with nutty wild rice in a creamy, comforting broth. Perfect for cozy evenings, this American-style soup uses fresh or dried morels, aromatic vegetables, and a hint of thyme to create a rustic and flavorful dish that can be enjoyed vegetarian or with the addition of chicken.
Ingredients
Scale
Grains and Mushrooms
- 1 cup wild rice, rinsed
- 1 ounce dried morel mushrooms (or 1 cup fresh morels), cleaned and chopped
Vegetables and Aromatics
- 1 small onion, finely diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
Fats and Seasonings
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- 1 bay leaf
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons all purpose flour
Liquids
- 6 cups chicken broth or vegetable broth
- 1 cup whole milk or half and half
Finishing Touches
- 2 tablespoons chopped fresh parsley
- Optional: 1/2 cup cooked shredded chicken
Instructions
- Cook the Wild Rice: Prepare the wild rice according to the package directions until tender, then set it aside to use later in the soup.
- Prepare the Morel Mushrooms: If using dried morels, soak them in warm water for about 20 minutes until softened, then rinse gently and chop. Fresh morels require cleaning and chopping as well.
- Sauté Aromatics: In a large pot, melt the butter with the olive oil over medium heat. Add the diced onion, carrots, and celery, cooking for about 5 minutes until the vegetables soften.
- Add Garlic and Mushrooms: Stir in the minced garlic and cook for another minute until fragrant. Then add the chopped morel mushrooms and cook for 3 to 4 minutes to release their flavors.
- Create the Roux: Sprinkle the flour over the vegetables and mushrooms, stirring well to coat all ingredients evenly and cook for 1 to 2 minutes to remove the raw flour taste.
- Add Broth and Seasonings: Slowly pour in the broth while stirring constantly to prevent lumps. Add thyme, bay leaf, salt, and black pepper.
- Simmer the Soup: Bring the mixture to a gentle simmer and let cook for about 15 minutes to meld the flavors.
- Finish with Rice and Dairy: Stir in the cooked wild rice and the milk or half and half, continuing to simmer for another 5 to 10 minutes until the soup slightly thickens.
- Final Touches: Remove the bay leaf and taste the soup, adjusting seasoning if needed. Stir in the fresh parsley and optional shredded cooked chicken before serving warm.
Notes
- Fresh morel mushrooms provide the best flavor when in season, but dried morels are a great, available alternative after soaking.
- For a vegetarian version, substitute vegetable broth and omit the optional chicken.
- The soup’s thickness can be adjusted by adding an extra tablespoon of flour for more thickness or additional broth for a thinner consistency.
- Wild rice adds a unique texture and nutty flavor but can be swapped for brown rice if unavailable, though cooking times may vary.
