Last weekend was Mother’s Day. Thanks to some nonstop prompting by the characters on the Disney Channel, my little guy who is barely 3 years-old, walked around enthusiastically saying “Happy Mother’s Day” all day long. (Thank you Walt!) He beamed with glee very time he said it and I couldn’t help being just so thankful that this wonderful little angel found his way into my life.
Since my little guy is too young to make me breakfast or any other traditional Mother’s Day offerings we opted instead to make one of my favorite soups together – Cream of Mushroom Soup with Wild Rice. He was in charge of washing the mushrooms and dropping ingredients in the pot, while I was in charge of chopping and stirring things once they got hot. We make a pretty good team in the kitchen….well some of the time at least.
Cream of Mushroom Soup with Wild Rice is actually very easy to make. Chopping the mushrooms is about the most time consuming part and I suppose if you were really pressed for time you could buy those pre-chopped if you had to. You can mix it up and use different combinations of mushrooms if you prefer. I generally use a combination of white buttons, crimini and shitaki.
I hope you had a fabulous Mother’s Day. And if you forgot to get your own mom a little something for Mother’s Day, I hear homemade soup is very much appreciated!
Cream of Mushroom Soup with Wild Rice
Prep time: 20 minutes - Cook time: 15 minutes - Makes: about 8 cups
- 1/3 lb crimini mushrooms
- 1/3 lb white button mushrooms
- 1/3 lb shitaki mushrooms
- 2 tablespoons butter
- 2 tablespoons olive oil
- 4 green onions. thinly sliced
- 3 cloves garlic, minced
- 1 teaspoon fresh thyme
- salt and pepper
- 2 teaspoons flour
- 32 oz vegetable stock
- 1 1/2 cups cooked wild and brown rice blend
- 1 cup heavy cream
- sprigs of thyme for garnish (if desired)
Clean mushrooms if needed then cut of stalks and discard. Thinly slice mushroom caps.
Place butter and olive oil in large heavy pot on medium-high heat. Melt butter. Add onions, garlic and thyme and sizzle for 1 minute or until garlic starts to turn golden.
Add sliced mushrooms and a good heavy pinch of salt and pepper. Saute the mushrooms soften, about 3-4 minutes. Add flour and saute for another minute.
Add vegetable broth and stir well to incorporate. Add cooked wild and brown rice. Reduce heat to medium and bring soup to a simmer. Simmer for 2 minutes stirring occasionally.
Turn the heat off, add cream and stir. Allow soup to heat gently but do not boil. Season with salt and pepper as needed.
Garnish with chopped green onions or a sprig of fresh thyme if desired and serve hot.
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