Wild Rice and Morel Mushroom Soup

by | May 25, 2021

This wild rice and mushroom soup is simple yet elegant, and very capable of impressing yourself and any dinner guest. When making this soup, not only did I use morels, but I also added some baby Bellas, as well as some rehydrated truffles that I’ve been saving. Soups are a great dish for having a mix of different mushrooms, as long as you are absolutely confident in your ability to identify mushrooms being safe for consumption!

With just a few top tier ingredients, you too can be on your way to creating a savory meal, and look forward to having leftovers if it isn’t eaten up in one evening by your loved ones.

Since the wild rice needed to cook 30-45 minutes, I started that first. When making this soup I was very impressed by the taste of Lundberg’s wild blend of rice. Not only did it add beautiful color to the dish, but it tasted great as well! I absolutely recommend this brand if you are able to find it at a nearby store.

As the rice cooked, I gathered my spices, and sautéed onions and celery, followed by my sliced mushrooms. I let the wine cook down with the spices, then added my mix of beef and mushroom broth. I love the taste of fish oil in soups, but it can be overwhelming if too much is added. I always say that baking is science, and cooking is an art. Add as much or as little spices and liquids to this soup to get it tasting to your liking. I topped off with coconut cream, and enjoyed a full bowl of my wonderful mushroom soup!

Ingredients

  • 2 cups mushrooms (can be a combination of morels, bella, or other)
  • 1/4 cup wild rice, dry
  • 2 tablespoon high heat oil (I used bacon fat)
  • 1/2 cup diced onion
  • 1/2 cup diced celery
  • 1 clove minced garlic
  • 1/4 teaspoon salt
  • pinch of black pepper
  • pinch of allspice
  • 2 cups broth (can be mushroom, beef, or a mix of the two)
  • fish sauce
  • coconut amino or soy sauce
  • 2 tablespoons red wine
  • 1/2 cup heavy cream or coconut cream

Instructions

  1. Prepare your rice as instructed on package
  2. While rice is cooking, heat your oil in a pan.
  3. Sauté onions and celery until translucent, around 6 minutes.
  4. Slice your mushrooms, and add to sauté pan.
  5. Add garlic, salt, pepper, allspice, and red wine to pan.
  6. Cook for an additional 6 minutes, stirring occasionally.
  7. Add cooked wild rice, broth, a few drops of fish sauce (to taste) and a small splash

of coconut amino or soy sauce (to taste).

  1. Bring to a boil, then simmer for about 12 minutes.
  2. Add cream, remove from heat, and serve.

Serves 3-4

*This soup can be frozen if prepared without adding cream. After thawing, reheat, add cream, then serve.

Birdi Nagy – May 25 2021