I received the Delicious Tonight cookbook by Nagi Maehashi last year. From the moment I got this book, I knew i needed to make this recipe. The hubby has a grand aversion to mushrooms so i needed to find a victim / volunteer to enjoy the outcome of this recipe.
The end results was amazing! I couldn’t stop eating it!
Creamy Mushroom Wild Rice Soup – recipe tin – cook the cookbook
December 30, 2025
Persons
4
Serving Size
1 bowl
Prep Time
20 minutes
Cook Time
1 hour
Wait Time
10 minutes
Total Time
1 hour, 20 minutes
Ingredients
- 3 tbl unsalted butter
- 2 tbl olive oil
- 1 lb button mushrooms sliced 1/4 inch
- 3/4 tsp kosher salt
- 3/4 tsp pepper
- 2 tsp finely minced garlic
- 1 yellow onion diced
- 1 carrot peeled and chopped
- 1 celery stalk chopped (would make it large, to remove)
- 3/4 cup wild rice, uncooked
- 4 cups chicken broth
- 2 bay leaves
- 1 tsp ground sage
- 2 tbl all purpose flour
- 1 cup heavy cream, or milk substitute
- 1 cup – 3oz – finely grated parmesan
Instructions
Mushroom topping
- melt half the butter and half the oil and heat half the oil in a large heavy based pot, over high heat.
- Add half the mushrooms with 1/4 tsp of salt and 1/4 tsp black pepper.
- Cook for 4 minutes until the mushrooms turn light golden
- Add 1/2 tsp of minced garlic and cook for another minutes.
- Transfer the mushrooms to a bowl and set aside,
Saute
- Metl the remaining butter and heat the remaining oil in the same pan, still on hight.
- Add the onion, remaining garlic.
- Add the carrot and celery, and cook for 2 minutes.
- Add the remaining mushrooms and sage, and cook for 4-5 min or until the mushrooms are softened.
Broth and rice
- Add the rice and stir for 30 seconds to coart it in the tasty flavors
- Add the broth, bay leaves, the remaining salt and pepper.
- Bring to a simmer, then put the lid on and reduce the heat to low so the broth is simmering gently
Simmer
- Simmer for 30-35 min until the rice is just about done
- Mostly soft but still with a bit of a firm bite
Thicken
- While the rice cooks, whist the four with 1/2 cup of the cram in a bow until it is lump-free.
- whisk in the remaining cream, then slowly pour the mixture into the soup
Finish
- Cook the soup for a further 5 minutes until it thickens enough to coat the back of a spoon and rice is done.
- Add the parmesan and stir until it is melted
Serve
- serve the soup in bowls
- Top with the reserve mushrooms (reheat is desired)
Verdict:
AMAZING! since you can’t really freeze it because of the rice, i need more friend in the neighborhood. I might try it at half recipe just to see!
I had gotten some multi colored carrots from a farmers market the day prior and taht was super fun!
If you try it let me know, and buy the cookbook, so much yummies!
