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Wild Rice Morel Mushroom

Wild Rice Morel Mushroom: Amazing Comfort Soup

  • Author: Jannet Lisa
  • Total Time: 1 hour 5 minutes
  • Yield: 4-6 servings 1x
  • Diet: Vegetarian

Description

A comforting and soul-soothing soup featuring the nutty flavor of wild rice and the earthy notes of morel mushrooms in a creamy broth.

Ingredients

Scale
  • 1/2 cup (90g) wild rice
  • 2 cups (480ml) water
  • 2 tablespoons butter
  • 1 cup (120g) diced onion
  • 1 cup diced celery
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground allspice
  • 1 tablespoon chopped fresh thyme (or 1 teaspoon dried thyme)
  • 4 cups (300g) morel mushrooms (or mix of morels and cremini/button)
  • 1 tablespoon Worcestershire sauce (or 1/2 tbsp tamari + 1/2 tbsp balsamic vinegar for gluten-free)
  • 4 cups beef or mushroom broth
  • 1 cup heavy cream or whipping cream

Instructions

  1. Rinse the wild rice under cold water.
  2. Combine wild rice with 2 cups water in a pot. Bring to a boil, then reduce heat, cover, and simmer for 30–45 minutes, or until the rice splits and becomes tender. Drain and set aside.
  3. In a heavy-bottomed saucepan, melt butter over medium heat.
  4. Sauté onions and celery until translucent, about 5 minutes.
  5. Slice the morel caps and reserve. Chop the morel stems and any additional button mushrooms.
  6. Add garlic, salt, pepper, allspice, thyme, and chopped mushrooms to the sautéed onion and celery. Cook for 5 more minutes.
  7. Stir in Worcestershire sauce (or tamari + balsamic), the cooked wild rice, and broth. Bring to a boil.
  8. Cover and simmer for 10 minutes.
  9. Add the sliced morel caps. Simmer for another 5 minutes.
  10. Stir in the heavy cream, remove from heat, and serve hot.

Notes

  • For a gluten-free option, use tamari and balsamic vinegar instead of Worcestershire sauce.
  • Cremini or button mushrooms can be used as a substitute for morels if they are unavailable.
  • For a dairy-free or vegan version, use olive oil or vegan butter, and substitute heavy cream with full-fat coconut milk, oat cream, or blended cashew cream. Use vegetable broth for a fully plant-based meal.
  • The soup freezes well; omit the cream before freezing and stir it in after reheating.
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving (approximate)
  • Calories: 320 kcal

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Find it online: https://kalirecipes.com/wild-rice-morel-mushroom-soup/