Wild Rice and Mushroom Soup from Sweet Tomatoes features earthy wild rice and savory mushrooms simmered in a creamy broth, garnished with fresh herbs for a comforting and hearty bowl.
Equipments
- Large pot or Dutch oven
- Chef’s knife
- Cutting board
- Wooden spoon or ladle
- Measuring cups
- Measuring spoons
- Mixing bowl
- Whisk
- Soup bowls (for serving)
- Ladle (for serving)
Ingredients
- 1 cup wild rice
- 8 oz (225g) cremini mushrooms
- 8 oz (225g) white button mushrooms
- 1 medium yellow onion
- 2 medium carrots
- 2 celery stalks
- 3 cloves garlic
- 6 cups vegetable broth
- 1 cup half-and-half or heavy cream
- 3 tablespoons olive oil
- 3 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried sage
- Salt
- Black pepper
- 2 tablespoons fresh parsley
Wild rice is essential for this soup, offering a chewy texture and nutty flavor that distinguishes it from other rice varieties. Use a mix of cremini and white button mushrooms to deepen the savory profile and add complexity to the broth. Fresh vegetables like yellow onion, carrots, and celery contribute sweetness and aroma, while herbs such as thyme, rosemary, and sage enhance the earthy taste. Be sure to use half-and-half or heavy cream to achieve the soup's signature creamy consistency. Your Wild Rice and Mushroom Soup from Sweet Tomatoes copycat will capture the comforting and hearty qualities of the original dish.
Instructions
- Instructions:
- Rinse wild rice under cold water and drain.
- Slice cremini and white button mushrooms.
- Dice onion, carrots, and celery.
- Mince garlic cloves.
- Heat olive oil in large pot over medium heat.
- Add onions, carrots, and celery; sauté until softened, about 4–5 minutes.
- Add mushrooms; cook, stirring occasionally, until tender and most liquid is evaporated, about 6–8 minutes.
- Add garlic, thyme, rosemary, and sage; sauté 1 minute until fragrant.
- Sprinkle flour over vegetables; stir and cook 1–2 minutes to form a roux.
- Gradually whisk in vegetable broth until smooth.
- Add wild rice to pot and bring mixture to a boil.
- Reduce heat to low, cover, and simmer 40–45 minutes, until rice is tender.
- Stir in half-and-half or heavy cream.
- Season with salt and black pepper to taste.
- Simmer 5 minutes more, stirring occasionally.
- Taste and adjust seasonings as needed.
- Ladle soup into bowls.
- Garnish with chopped fresh parsley.
- Serve hot.
Substitution
Wild Rice and Mushroom Soup from Sweet Tomatoes copycat can be adapted easily in your kitchen. If wild rice is unavailable, substitute with brown rice or quinoa for a similar nutty texture and flavor. Feel free to use any combination of mushrooms such as shiitake or portobello if cremini and white button are not on hand. Heavy cream can be swapped with coconut milk or cashew cream for a dairy-free option while maintaining creaminess. Adjust the herbs based on availability; fresh thyme or rosemary can replace dried versions to enhance the soup's aromatic profile.
Tips
Make sure to rinse wild rice thoroughly under cold water to remove excess starch and improve texture. When cooking mushrooms, stir occasionally and cook until most of their liquid evaporates to prevent a watery soup. Create a smooth roux by sprinkling flour evenly over the sauteed vegetables and cooking it briefly before adding broth, which helps thicken the soup properly. Remember to taste and adjust salt and pepper at the end to suit Your preferences and enhance overall flavor.
Nutritions
Wild Rice and Mushroom Soup provides a nutrient-dense meal rich in dietary fiber and antioxidants from the wild rice and mushrooms, supporting digestive health and immune function. The soup offers complex carbohydrates alongside essential vitamins such as B-complex from the vegetables and minerals including potassium and magnesium. Healthy fats from olive oil contribute to heart health, while the inclusion of half-and-half or heavy cream adds calcium and vitamin D for bone strength. Your intake of fresh herbs like parsley further enhances this dish with vitamins A and C, promoting overall wellness.
Storage
Store your Wild Rice and Mushroom Soup in an airtight container in the refrigerator for up to 4 days to maintain its creamy texture and rich flavors. For longer storage, freeze the soup in a freezer-safe container for up to 3 months, making sure to leave some space for expansion. Reheat gently on the stove over low heat, stirring occasionally to prevent separation and enhance the savory mushroom and herb notes.
Variation or Alternatives
Swap half-and-half or heavy cream with coconut milk or cashew cream for a dairy-free, vegan twist that maintains the soup's creamy texture. Use brown rice or quinoa if wild rice is unavailable, adjusting cooking time as needed to ensure tenderness. Toast herbs like thyme, rosemary, and sage in the olive oil before adding vegetables to enhance their aroma and flavor depth. You might choose to blend a portion of the soup before stirring in the cream for a thicker, creamier consistency with added body.
Allergies
Your Wild Rice and Mushroom Soup contains dairy from the half-and-half or heavy cream, which may trigger allergic reactions in those with lactose intolerance or a milk allergy. The soup also includes wheat flour, posing a risk for individuals with gluten sensitivity or celiac disease. Additionally, while uncommon, some people may be allergic to mushrooms or specific herbs like thyme and rosemary used in the recipe.
Why this recipe?
Sweet Tomatoes' Wild Rice and Mushroom Soup is beloved for its rich, earthy flavors and hearty texture, offering a comforting balance of nutty wild rice and savory mushrooms. The soup provides a nutritious experience packed with antioxidants and fiber, appealing to health-conscious diners seeking wholesome meals. You can recreate this delicious recipe at home to enjoy a restaurant-quality dish that is both satisfying and budget-friendly. Making the copycat version allows you to customize ingredients while maintaining the authentic taste that keeps customers coming back.