This mushroom soup is so easy to make - you will think twice about opening one of those canned or packaged varieties.
I used two packs of Cremini mushrooms (baby Portabellas) for this recipe as I prefer the deep flavour they impart over white or brown button mushrooms. I added a generous 'splash' of my favourite Port, some instant chicken bouillon, some herbs and spices and a handful of wild rice grains and voila - I had a restaurant menu-worthy soup to die for.
This is how its made:
Cremini Mushroom and Wild Rice Soup
4 Tbsp unsalted butter
2- 8 oz packs fresh Cremini mushrooms, wiped clean, stems trimmed and sliced
1 medium onion, finely chopped
4 garlic cloves, crushed
1 tsp sea salt
1/2 tsp ground white pepper
2 tsp Paprika
1 tsp smoked Paprika
3 Tbsp instant chicken bouillon (I use 'Better Than Bouillon' paste - low sodium)
8 cups water or vegetable stock
1/4 cup Port ( so it was more than a splash...)
1 bunch fresh dill, chopped
1 tsp Tamari (or soy sauce)
1/4 cup uncooked wild rice
2 Tbsp coffee cream
Parsley for garnish
- Heat butter in a stock pot on medium heat, add garlic and onions; saute until onions are translucent - *be careful not to burn the garlic or it will taste bitter.
- Add mushrooms and continue to saute, about 10 minutes, stirring to combine.
- Add paprikas, salt and pepper, Tamari and Port; add stock (bouillon paste mixed with water or stock); bring to a boil; add rice and reduce heat to medium-low; cover and simmer for 45 minutes or until rice is cooked. Whisk in cream. Garnish with fresh chopped parsley.