Sometimes you start out with an idea in your head when you’re trying a new recipe, but the final product comes out differently. That was the case with this recipe for Wild Rice and Mushroom Soup, because although this recipe was supposed to be for a soup, it definitely turned out to be more like a stew. However, I had no problem with how it turned out, trust me! This wild rice and mushroom recipe has a wonderful rich flavor and it was easy to decide to go back for seconds.
This recipe, as it was originally presented, is a really good example of taking a recipe that isn’t vegetarian and easily making it into a vegetarian version. In this case, the recipe called for beef broth; I simply substituted vegetable broth and wasn’t disappointed with the flavor at all. I’ve done such things many times in the past, especially with chicken broth.
There are only six ingredients for this recipe, which increases its simplicity:
- 1 pound baby portobello mushrooms
- 2 tablespoons olive oil
- 2 packages of long grain and wild rice mix, 6 ounces each (I used Uncle Ben’s)
- 1 carton vegetable broth, 32 ounces
- 1/2 cup water
- 2 cups (1 pint) heavy whipping cream
I personally couldn’t find a pound of the mushrooms, so I ended up getting two 10-ounce containers, which comes up to about a pound and a half. Because of this, I used three tablespoons of olive oil instead of just two when I sauteed the mushrooms. Of course, this could easily be the reason for the thick texture of this dish; however, based on the comments on the original page, I wasn’t the only one who came out with this situation.
I normally wash off mushrooms before using them; I do this by holding them, one or two at a time (depending on their size) under running water for a few seconds and then leaving them in a strainer for several minutes. If you feel this isn’t necessary, however, just know that many people agree with you. Probably the best way to decide is to simply take a look at them to see if any dirt is present.
Chop your mushrooms, then deposit them into a three quart pot with the olive oil (I warmed up the oil for a couple of minutes prior to adding the mushrooms). Sautee the mushrooms at medium-high heat for about 10 minutes; you’ll find they’re greatly reduced by cooking.
After the mushrooms are cooked, you can add the broth, the water, then the seasoning packets that came with the boxed rice blend, and then, of course, the rice. Stir to combine and put on the top to the pot. Bring the mixture to a boil and then lower the temperature to medium; cover and cook for 25 minutes, stirring occasionally. If your cream is in the refrigerator, take it out at this point; this will prevent it from curdling when you add it to the mushroom mixture in 25 minutes.
After cooking for 25 minutes, you’re ready to add the cream. I recommend adding it a little at a time, stirring after each addition. I added the cream about a half-cup with each addition. After the cream is completely added, test the mixture to see how warm it is; if it’s a good temperature, go ahead and serve; but if it still needs some warming, heat the mixture at medium to medium-high until it’s the temperature you desire.
You can see a photo of the finished product at the top right of this page, to the right of the ingredients.
2 tablespoons olive oil
1 pound baby portobello mushrooms, chopped
1 32-ounce carton vegetable broth
1/2 cup water
2 packages (6 ounces each) long grain and wild rice
2 cups heavy whipping cream
- Heat the oil at medium in a 3 quart pot for 2-3 minutes; add the mushrooms and sautee them for about 10 minutes, or until soft. Add the broth and the water; stir. Add the two seasoning packets from the wild and long grain rice boxed mixes, and then the rice from both boxes; stir.
- Bring the mixture to a boil, reduce the heat to medium, and cover the pot. Cook at medium for 25 minutes, stirring occasionally.
- Add the heavy whipping cream in small amounts, about 1/2 cup each, until all the cream is combined with the cooked mixture. Test for warmth; if the mixture requires additional heating, do so at a medium to medium-high temperature until it’s sufficiently heated.
- Serve right away.
The Original Recipe
The original recipe for this dish came from a well-established source, Taste of Home. If you take a look at it, you’ll see that instead of the vegetable broth I used, it asks for beef broth. You don’t need to be concerned about substituting in this manner; I’ve substituted vegetable broth for meat-based broths (especially chicken broth) many times with no problem. Feel free to make such a switch any time.
Some More Tips
- If you’d like to make this more of a one-pot meal and add a protein, garbanzo beans (also known as chickpeas) would be a great addition. One can (about 16 ounces) should be enough.
- Perhaps you’d like a more savory flavor. A chopped yellow or white onion, added with the mushrooms to sautee together, would be a great choice. A chopped green bell pepper would work well, too.
- If you have any leftovers, this dish can be stored in the refrigerator for five days. It tastes even better, too! It will be thicker after refrigeration because the rice will have absorbed the liquid.
- Having a really good wooden spoon will be helpful in this recipe. I actually was looking at the selection on Etsy, and I found this set to be really intriguing! I actually ordered design T13, as I’m a nature lover.
I really enjoyed this dish, and as I mentioned, the leftovers are wonderful, too! It has a rich flavor, even with the substitution of the vegetable broth for the beef broth. It comes together, from start to finish, in less than an hour, and I love a recipe that’s easily and quickly prepared.
Do you have any comments or questions about this dish? Feel free to write them in the comments below. If you have any suggestions to add, I’d love to hear them!
Thank you for taking the time to read this recipe.