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Wild Mushroom and Rice Soup

Source: Gatherings & Celebrations
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Active Time:  20 Minutes
Total Time:  1 Hour 5 Minutes
  Makes 8 servings
bouquet garni: 2 sprigs thyme, 3 sprigs parsley, 2 bay leaves, green part of 1 leek
4 slices bacon, diced
2 medium leeks, white and light green parts, sliced and rinsed thoroughly
2 medium carrots, peeled and sliced
1 medium red onion, sliced
1 clove garlic, minced
1 pound mixed wild mushrooms(portobello, cremini, shiitake, oyster, or enoki), stems trimmed and caps coarsely chopped
1 teaspoon kosher salt, or more to taste
1/2 teaspoon freshly ground black pepper
1/2 cup dry sherry
7 cups chicken broth
2/3 cup wild rice
2 scallions, white and green parts, thinly sliced
Tuck the ingredients for the bouquet garni into the fold of the green part of the leek and wrap it closed with kitchen string. Set aside.

In a soup pot, sauté the bacon over medium heat until brown and crisp. Transfer to a paper towel to drain. Set the crisp bacon aside to sprinkle on the finished soup.

In the rendered bacon drippings, sauté the leeks, carrots, and red onion over medium-high heat until wilted, 7 to 10 minutes. Add the garlic and saute for 1 more minute. Add the sliced mushrooms, salt and pepper. Add the sherry and simmer for a few minutes to flavor the mushrooms. Add the chicken broth, the bouquet garni, and wild rice; bring to boil, then reduce to a simmer and cook, uncovered, for 45 minutes to 1 hour, until the rice is tender.

When ready to serve, remove the bouquet garni, ladle the finished soup into bowls, and garnish with the crisped bacon and sliced scallions.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 8 servings
Calories: 200
Fat. Total: 7g
Fiber: 4g
Carbohydrates, Total: 22g
Sodium: 487mg
% Cal. from Fat: 32%
Cholesterol: 8mg
Protein: 11g
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