Wild Rice and Wild Mushroom Soup

Wild Rice and Wild Mushroom Soup
A classic and classy, delightful soup. Fresh and dried mushrooms with wild rice...what can be more natural, healthy and delicious?

½ ounce dried Morels
½ cup boiling water
3 tablespoons sherry
¼ cup butter
¾ cup diced onion
1 piece of celery, minced
1 cup of sliced fresh wild mushrooms, whatever is in season
2 tablespoons flour
6 cups stock
1-1/2 cups cooked wild rice
sea salt & freshly ground black pepper to taste


Place the morel mushrooms in a bowl and cover with sherry and boiling water. Let sit for 20 minutes. Drain, reserving the liquid, and slice the mushrooms.

Inspect the inside of the mushroom for any debris. Rinse under cold running water as necessary.

Heat the butter in a saucepan and sauté the onion, celery, and fresh mushrooms for five minutes.  Sprinkle the flour in and stir constantly until all the vegetables are coated.  Slowly add the broth,  ½ cup at a time, stirring so that the flour does not clump.  Add the morels, the reserved mushroom liquid and the wild rice. Bring to a boil then reduce heat and simmer for 10 minutes.

Adjust salt and pepper to taste and add more sherry if desired.


Other Suggested Uses for wild rice:

  • Wild rice has a chewy, nutty flavor. It is often served with game, such as venison or pheasant.
  • Wild rice with wild mushrooms is a great combination in soups or pilafs.
  • Cooked with cranberries, wild rice makes a great side dish.

Basic Preparation of Wild Rice:

Rinse the rice & cover with 4 cups of water. Bring to a boil, reduce heat & simmer, covered 45-50 minutes.

Drain off the excess water. The rice will burst when tender.

Six ounces dry wild rice yields 3 cups cooked.



Products suggested for this recipe:

Earthy Delights

2871 Jolly Road

Okemos MI 48864

tel 855.328.8732

fax 517.253.7366


How can we help?

Receive our newsletter