Creamy Mushroom Wild Rice Soup
Tender mushrooms and a delicious wild rice blend cook in a creamy, herb-infused broth. This Creamy Mushroom Wild Rice Soup is a hearty, soul warming soup for a cold fall or winter night.
Ive made three batches of this soup over the past two weeks and there isnt a stitch left. It is that good. It has a heavenly, velvet-like texture with a nice bite from the wild rice blend. The savory umami flavor from mushrooms cooked down in a bit of Worcestershire sauce take it to the next level.
And the best part, this Creamy Mushroom Wild Rice Soup is quick and easy to prepare in one pot on the stove. Its the perfect post holiday comfort food for the days following Thanksgiving when youre feeling a bit over the whole cooking thing.
Im usually one to add protein to most everything but this soup doesnt need it. Cremini mushrooms add plenty of meatiness and great flavor. That being said, if youve got leftover turkey from Thanksgiving, by all means, add some to this soup for a complete meal.
How To Make Creamy Wild Mushroom Soup
Youve rounded up the equipment and gathered the ingredients, now its time for a wildly good time! Lets make some swoon-worthy soup! My recipe process is super simple so you can follow along with total ease. Heres how to make scrumptious, satisfying, creamy wild mushroom soup, with or without beef:
Cream Of Mushroom Soup Is Really Just Store
As far as its role in the anatomy of a hearty American mid-century casserole, condensed cream of mushroom soup is essentially mushroom-flavored bechamel in a can. Bechamel is one of the mother sauces of classical French cuisine, and at its core its nothing more than milk cooked with a paste of butter and flour until its thick and creamy. Three ingredients, not counting salt. Add mushrooms and pepper and youre up to five.
Bechamel is easy to make. It also requires the use of a saucepan and whisk, both of which get a slight gluey coating as the bechamel that inevitably clings to the rim of the pan and the ribs of the whisk cools down. There are nights when washing a pot and whisk gooped up with coagulated white sauce are deal breakers. Weve all been there.
For the exchange of convenience, that ingredient listing of five for homemade bechamel with mushrooms goes up to 13 when you reach for the can. At least thats whats in Campbells Condensed Cream of Mushroom, the definitive example of the genre. Theres a solid argument that homemade sauce is far more wholesome, but whats the point of getting stuck in an aspirational vacuum? Sometimes we just need to get a meal on the table.
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My First Experience Eating The Soup With The Pastry Dough Hat Was In One Of The Restaurants Of Vilnius I Loved The Idea Of The Crunchy Pastry On The Top Of My Soup Bowl Lithuanians Are Used To Eat Soup With Bread Yet It Is Not So Common To Find Your Slice Of Bread Sitting Directly On The Bowl The Creamy Mushroom Soup Is Loved By Kids Not Sure If It Is Because Of The Soup Or The Hat Lol
April 29, 2021. Milan, Italy. It is +13°C outside. Trying to get the joke this spring is making. Need some comforting dish for dinner, easy and quick of course, as I cant wait to go sit on the couch under five blankets. The creamy mushroom soup is the solution! Super comforting and so delicious! I wish you could smell the mushrooms, it is soooo inviting! What is the soup that comforts you most? Let me know in the comments below!
The creamy mushroom soup turns most delicious if you use various types of mushrooms. If you only have champignons, you can still make it! I always have some dried porcini , so I add them in for some extra flavor. Be ensure that one type of mushrooms will absolutely work so no need to run to the grocery store .
This creamy mushroom soup only has a few ingredients, but if you think of its flavor, it can really take you to heaven. So soft and light, and creamy, and hot, and. ah, why dont we get the ingredients ready and go to make it NOW? Ready? Lets get to work!
And before I forget, remember to take a picture of creamy mushroom soup and let me see the result by tagging me on Instagram . I cant wait to see it!
- 400 g mushrooms
How To Clean Mushrooms
The most important rule to mushrooms is to avoid them from getting wet. When cleaning the potential dirt from the mushroom the two easiest methods are a dry or slightly damp paper towel, or using a kitchen towel.
How To Store Mushrooms
- Store in a brown paper bag for best results. If you buy mushrooms wrapped in plastic, then transfer them to a brown paper bag to absorb the excess moisture. I learned this trick from one of the largest mushroom producers in Washington state.
- Eat as soon as possible from purchasing. You can store mushrooms in fridge for roughly 4 5 days and then they will start to lose their freshness.
- Do not wash/clean mushrooms until you are ready to use them
How To Make Homemade Condensed Cream Of Mushroom Soup:
You will love how easy this is, and youll become an instant convert once you taste it.These photos walk you through the basics without giving you specific ingredient amounts, which are all listed below in the recipe card.
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What Makes Hungarian Mushroom Soup Hungarian
Paprika! Paprika at its most basic is simply dried, ground peppers, and it is a spice that is believed to have originated in Hungary as early as the 15th century and is today a defining flavor of Hungarian cuisine. All paprika is not created equal, though. Heres a quick crash course in our favorite smokey, spicy, sweet, pink-ifying spice:
- For our Hungarian mushroom soup, sweet, mild Hungarian paprika is the classic choice. You can look for it at your local grocery store labeled as Hungarian sweet paprika. You can order it online here, too.
- If you prefer a little kick, you can also look for Hungarian Half-Sharp Paprika which is a slightly spicier take on the classic sweet Hungarian paprika.
- Many recipes call specifically for Spanish paprikalike paella, for examplealso known as pimenton, which is a type of paprika made from a slightly different type of pepper than the Hungarian version. While we love its unique smoky depth of flavor, its not right for this Hungarian mushroom soup.
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Serving Ideas And Uses
Serve this cream of mushroom soup alongside fresh side dishes, salads, grilled cheeses, garlic bread, biscuits, and protein with chicken, lamb, or beef. You can also serve this soup as an appetizer before main courses.
Different homemade recipes that include creamymushroom soup include chicken and dumplings, stuffed chops or chicken, rice casserole, stroganoff recipes with noodles, alfredo, and creamy sauces and bases for other savory dishes.
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How To Make Asparagus Soup From Scratch
Aside from taste, you will LOVE how easy this cream of asparagus soup recipe is to throw together.
- FIRST, trim the woody ends of your asparagus stalks and discard those ends.
- CUT each stalk into 1-inch pieces.
- SAUTÉ onions and garlic until soft and fragrant in our favourite blend of butter and oil.
- ADD the asparagus to get all of those flavours married into each other before adding broth.
SIMMER until your veggies are soft and tender. Give it a good 20 minutes, then blend. You can use an immersion blender to puree your soup straight in the pot, OR use a regular blender. Just remember to stop a couple of times while blending to uncover the jug and let the steam out and avoid over heating.
How To Make Wild Mushroom Soup
The steps to making a wild mushroom soup are important in order to avoid the texture of the soup becoming unpleasant. If you add the liquid first, the texture of the mushrooms will be soft and almost gelatinous. We generally follow this order:
We add a touch more flavor by adding a good quality Sherry . Sorry for yelling, but the key is to find a Sherry that you would actually sip yourself . To add the Sherry flavor we re-hydrate the dried mushrooms with the sherry and then pour into the soup as part of the liquid after they have re-hydrated.
We finish with a nice crusty bread. For an added bonus, dice up a few fresh chanterelle or creminis and fry up in butter as a nice topping.
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Quick And Easy Creamy Wild Mushroom Soup
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My family is really into mushrooms. We hunt wild morels every spring and we get super excited when the chanterelles start coming in in the middle of the summer. We spent a couple of days a few winters ago inoculating over 100 logs with wild mushroom spores of lions mane, shitake and 2 different types of oyster mushroom. We are big big fans of fungi.
Oyster Mushroom Logs
Right now is the perfect time of year for two things: soup and oyster and shitake mushrooms. We have been blessed with several really good flushes of wild mushrooms and Ive gotta do something with them! Enter this delicious Quick and Easy Creamy Wild Mushroom Soup.
This recipe is super fast and would make a delicious appetizer or a light lunch for anyone. You can swap out mushrooms for whatever you have on hand. Oyster, shitake, lions mane and chanterelle would be fine here, but I would stay away from using any mushroom thats really delicate .
Best Wild Rice Chicken Casserole Cream Of Mushroom Soup
They are simple sufficient for everyday, but can hold their own as a holiday side dish. To be truthful, we ate up many of them right out of the pan. Our mushroom caring close friends will really enjoy this recipe:-RRB-.
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Cream Of Mushroom Chicken Casserole Leftovers
If you have leftovers after making Cream of Mushroom Chicken Casserole, then it is your lucky day! They save and reheat well, and can make the start of another delicious dish.
To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- in the refrigerator for 3-4 days
- in the freezer up to a month
Cooking With Dried Mushrooms
Cooking with dried mushrooms is a great way to intensify the mushroom flavour of soups and stews. You can get many different types of dried mushrooms from shitake to porcini and a range of mixed mushrooms.
I tend to always go for dried porcini mushrooms because they have such a beautiful and intense flavour but you can use any kind for this recipe.
You need to rehydrate them with a little hot water and let them soak for 5-10 minutes before adding them to the soup so I always do this first. That way they’re ready for when I need them.
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Ground Beef And Cream Of Mushroom Recipes
Below is an extensive roundup of easy recipes using both cream of mushroom soup and ground beef!
Note: The mushroom variety can easily replaced with cream of chicken or cream of celery soup.
- Create a delicious casserole with ground beef and soup as a base. Add vegetables of your choice, hash browns or other potatoes, cheese or rice.
- Beef stroganoff. Replace beef round steak with cooked ground beef, cook egg noodles and pour the beef mixture over top of them!
- Sloppy Joes. Add the creamy soup to your next batch of savory sandwiches.
- Gravy. Combine these ingredients with a flour or cornstarch slurry to create a savory, easy gravy.
- Homemade Hamburger Helper. Add cooked pasta of your choice to soup and ground meat to create a super easy hamburger helper meal from scratch.
- Meaty macaroni and cheese. Stir these ingredients into your next batch of creamy mac and cheese.
- Use as a topping. Combine the beef and soup in a saucepan and cook over medium heat until smooth. Pour over cooked noodles, white or brown rice, mashed potatoes, baked sweet potatoes or even burgers. Add seasonings as desired. Throw in some sauteed fresh mushrooms for added flavor and texture.
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Garten Cooked More Vegetables And Made The Creamy Soup
In another pot, Garten heated butter and oil and added leeks, sauteing them for 15 to 20 minutes. She sliced the mushroom caps and added them to the pot with the leeks, cooking for another 10 minutes until all the moisture from the mushrooms gets out into the soup.
The Barefoot Contessa star added flour to the mushroom mixture and cooked it for a minute. What this is going to do is thicken the soup, she explained. Next, she added wine, thyme, and the vegetable stock.
Garten added cream, half and half, and parsley at the end for a rich and creamy soup.
The full recipe is available on the Food Network website.
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Cream Mushroom Soup Casserole Recipes
Something took place to me a year or 2 into the food blogging game that made me go from a mushroom h8er 4 lyfe to a Professional Mushroom Eater. Im, like, 900% certain that that something entailed butter and also garlic and white wine in a crackling hot pan that also OCCURRED to consist of a couple of mushrooms? Whatevs.
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Keto Cream Of Wild Mushroom Soup
May 31, 2018
This homemade cream of mushroom soup is packed with lots of wild mushroom flavor! It’s easy to make and super creamy.
If you like mushrooms, you must try this!!! It has an awesome combination of mushroom that are sautéed until tender then made in to the most luscious creamy soup.
The intense flavor from the dried mushrooms lends an incredible depth of flavor in this soup!
When served as a side dish, it has an earthy essence that makes this the kind of Keto mushroom soup that pairs well with most any low carb main dish.
Though you can certainly serve it as an Keto appetizer it is healthy and hearty enough to serve as an Keto entrée. You can serve these gluten free Breadsticks or this homemade Rosemary and Olive Keto Focaccia with the soup for a complete meal.
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Baked Cream Of Mushroom Chicken
This Easy Baked Cream of Mushroom Chicken is the ultimate simple and delicious dinner for a busy night. Made with just 6 ingredients and one casserole dish, you can have this chicken dinner from the fridge to the oven in minutes! Baked Cream of Mushroom Chicken is super rich, creamy, and comforting making it a crowd pleasing dinner idea.
Whats Your Favorite Recipe Hack/substitution
With a little creativity, you can either use what youve got or whip up your own homemade version in just 15 minutes.
Wed love to know what tricks are up your sleeve! Drop a comment below or head over to our to join the conversation. Tell us: whats your favorite recipe substitution hack.
Looking for more easy recipe substitutes to try?
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Cream Of Wild Mushroom Soup
- 1 ½ lb white mushrooms, quartered
- 1 large onion, chopped
- 3 tbsp butter
- 5 cups chicken broth
- 1 small potato, peeled and cubed
- 6 tbsp dried porcini mushrooms, coarsely chopped
- Salt and pepper
- 3 porcini mushrooms, fresh or frozen and thawed, sliced
- 2 tbsp butter
- 4 oz mixed wild mushrooms of your choice
- 2 tbsp small flat-leaf parsley leaves
- 1 tbsp fresh chives, chopped
Cream Of Wild Mushroom Soup Recipe
- 18 ounces mixed cremini and golden shiitake mushrooms, wiped and dried
- 3 shallots, minced
- 6 cups low-salt chicken broth
- 2 egg yolks
- salt and pepper to taste
Cook the Recipe:
Trim mushroom ends and slice into 1/4 inch thick pieces.
Melt 2 T butter in a saucepan and sauté shallots for about 2 minutes, or until lightly softened.
Melt 5 T butter in the same skillet and add mushrooms. Sauté until lightly browned and liquid begins to release. Turn off heat and sprinkle flour over mushroom mixture. Return heat to low and cook, stirring constantly for 1-2 minutes but do not brown the flour.
Add chicken broth to mushrooms by cupfuls, whisking after each addition until broth is incorporated into mushroom mixture. Sprinkle with nutmeg and continue adding broth, whisking liquid until smooth. Simmer covered on low for 15 minutes, stirring occasionally. Turn off heat, let cool slightly, then purée 2/3 of mushroom soup in a blender, taking care with hot liquids. Pour puréed soup into pot and turn heat to low.
In heat-resistant measuring cup, whisk egg yolks into half-and-half. Whisk 2 tablespoons hot soup into cream mixture in batches, until 1/2 cup has been added. Slowly whisk the warm cream mixture into mushroom soup. Bring to a boil for 30 seconds, stirring constantly. Add the remaining 1/3 mushroom soup to cream soup and heat on low until warmed throughout. Do not boil. Season to taste with salt and pepper.
Serve in shallow bowls or mugs.
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