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Mushroom and Wild Rice Soup

This soup is a meal in a bowl. Mushrooms provide deep flavor in this recipe, especially if you use several kinds and they are enhanced by the liberal addition of cream. To save time, cook the wild rice—a high-protein, gluten free grass indigenous to North America—while you chop the aromatic ingredients.


  • 1 onion
  • 3 stalks celery
  • 1 lb/450 g mushrooms, any kind or a combination
  • 3 cloves garlic
  • 1 cup/250 mL wild rice
  • 1 Tbsp olive oil
  • 2 sprigs thyme
  • 1 cup/250 mL white wine
  • 4 cups/1 L Chicken Broth
  • (page 47) or storebought
  • stock
  • 1 cup/250 mL 18% cream
  • 1 Tbsp Dijon mustard
  • Salt and pepper


  1. Dice onion and celery. Chop mushrooms. Mince garlic.
  2. Bring 4 cups/1 L salted water to a boil, add wild rice, and turn heat down to simmer. Cover and cook for 40–45 minutes or until rice starts to split and is tender. Drain through a fine mesh sieve and set aside.
  3. In a soup pot over medium-high heat, warm olive oil. Add onions and celery. Season with salt and pepper and cook, stirring, for about 5 minutes or until vegetables have softened. Add mushrooms and cook until they release their liquid, 3–5 minutes. Stir in garlic and thyme sprigs and stir for 30 seconds until garlic is fragrant. Don’t let the garlic singe. Season with salt and pepper.
  4. Pour in wine and cook until it has reduced by half, 7–10 minutes. Add broth and cooked wild rice. Simmer, partially covered, for 20 minutes. Add cream, simmer for another 10 minutes, and remove from heat.
  5. Stir in Dijon, taste, and season again if you wish. To serve, ladle into four bowls.