Creamy Wild Rice and Mushroom Soup

fall is here!

Hi friends! I’ve been on a bit of a blog hiatus — it’s been crazy busy summer of work and travel, but now that Fall is in full swing, life is finally slowing down. The transition from summer to fall is always bittersweet and seems to be happening very rapidly this year. The hot summer days full of simple salads and cold summer treats are being replaced with warming soups, stews and heartier meals. We can finally turn our stoves and ovens back on!

With this transition, I bring you a recipe for this Creamy Wild Rice and Mushroom Soup. It’s comforting and filling without being too heavy. There’s nothing like scents of onion, celery, carrots, mushrooms and thyme cooked in butter to get you in the cozy, fall spirit!

A soup great for digestion + boosting mood

Need some digestive support? Soups are a great option because they are generally easier to digest.

Remember the Avgolemono recipe I sent out a while ago? It was a delightfully creamy, lemony soup thickened with eggs. I used that same technique to thicken this soup to avoid using cream or coconut milk, which are often hard for people to digest.

This soup is also loaded with ginger and lemon, making it perfect for days where you’re digestion is feeling off. Keep reading to learn why wild rice is so much easier to digest than other grains!

This time of year (especially in Portland) the winter blues can start to set in as days get cloudier and cooler. This soup is loaded with brain and mood boosting nutrients to prevent those winter blues. Egg yolks are a great source of vitamin B12 and vitamin D. Mushrooms are another plant-based source of vitamin D because they absorb sunlight as they grow.

Other favorite warming recipes for fall:

Chana Masala
Spiced Lentils and Rice with Garlickly Yogurt Sauce
Ginger Coconut Brown Rice + Banh Mi Bowl
Spice Chickpea and Sweet Potato Stew

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What is wild rice?

Did you know wild rice is actually a type of grass? It’s called ‘rice’ because of it’s similar appearance and cooking method to other grains. This makes wild rice a great option for people who struggle to digest grains or are grain-free. It also has twice the protein as regular brown rice and is packed with fiber.

How to make a soup creamy without cream

Most of the time, recipes call for coconut milk as a dairy-free substitution for cream. I do this a lot, but sometimes the strong coconut milk flavor and sweetness aren’t what you’re going for! That’s where eggs come in…

When you whisk eggs together while slowly pouring in a hot broth, the eggs get gently cooked into a creamy liquid. Stir that back into your soup and you’ve got yourself a velvety, rich broth!

Try my recipe for Avgolemono (Greek Lemon Chicken Soup)!

How to make Wild Rice Mushroom Soup

Simply sauté the aromatics in butter to release their flavor. Then add in the mushrooms, wild rice, thyme and bay leaf and stir it all together. Then add water and broth and let it simmer, covered, until the rice is cooked!

To make the soup thicker and velvety, you’ll whisk together 1 egg and 1 egg yolk in a small bowl. Remove some of the hot liquid using a measuring cup and slowly pour it back into the eggs, whisking constantly. This way the hot water will slowly cook and emulsify into the eggs. Stir that back into the soup and watch the magical creaminess happen!

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Wild Rice and Mushroom Soup

Serves 4

Ingredients:
2 tbsp butter
1 medium yellow onion, chopped
2 carrots, peeled and sliced into rounds
2 celery stalks, sliced
3-inch piece of ginger, grated (about 2 tbsp)
1 tsp salt
1 cup wild rice
8 oz mushrooms, sliced (about 3 cups sliced)
2 large sprigs of thyme
1 bay leaf (optional)
4 cups vegetable broth (or use 4 cups water)
2 cups water
2 eggs (1 whole egg + 1 yolk)
2 tbsp lemon juice
2 cups packed chopped kale

Instructions:
In a large pot, melt the butter over medium heat. Add the onion, carrot, celery, ginger and salt. Cook until softened, about 3 minutes. 

Add the wild rice, mushrooms, thyme and bay leaf (if using). Stir to mix everything together.

Add the broth and water. Bring to a boil over high heat, then reduce the heat to low and cook, covered, for 30-45 minutes, or until the wild rice has burst open and is still slightly chewy. Remove from heat and stir in the kale to wilt.

In a small bowl, whisk together one whole egg, one egg yolk and the lemon juice until smooth. Remove one cup of the broth from the soup and slowly whisk it into the egg mixture in a slow steady stream. Slowly stir the mixture back into the soup. Add more salt and pepper, to taste. 

Serve warm garnished with olive oil, flaky sea salt and black pepper.

*See tips and tricks section below!

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Tip and tricks for the perfect Wild Rice and Mushroom Soup

  1. The amount of salt needed with depend greatly on the vegetable broth that you use, so add more salt if it is low sodium! Salt (and acid) is the KEY to tastier food at home.

  2. When whisking the hot broth into the eggs, make sure to pour it in a slow stream while you vigorously whisk it into the eggs. We don’t want scrambled eggs!

  3. Don’t have wild rice? Try using brown rice, but reduce the cook time to 25-30 minutes.

  4. Wild rice can take longer or shorter depending on what brand you buy. Just look for some of the grains to burst open. They should be a little chewy, but not crunchy!

  5. If the rice is taking longer and the soup is losing more liquid than you’d like, just add in some more water.

  6. Don’t have vegetable broth? Skip it and use 6 cups of water instead!