Mushroom wild rice soup

Mushroom wild rice soup

40 mins
Cooking time
60 mins
3/4 Cup

Dried cremini mushrooms

6 Cups

Warm water

1/3 Cup

Butter or olive oil, divided


Small head garlic, minced


Leeks, thinly sliced

½ tsp.

Dried thyme

¼ Cup

All-purpose flour

3 Cups

Chicken or vegetable broth

Salt and pepper, to taste

2 Cups

Thinly sliced fresh shiitake mushrooms

2 tsp.

White wine

1 Cup

a2 Milk® Whole

2 Cups

Cooked wild rice

Chopped fresh chives, for garnish

  1. Place the dried cremini mushrooms in a bowl with the warm water and allow them to rehydrate for 30-40 minutes. Once saturated, drain and reserve the liquid. Chop coarsely and set aside.
  2. Heat ¼ cup butter or olive oil in a stock pot over medium heat and add the garlic and leeks. Sauté for five minutes, until just softened.
  3. Add the rehydrated mushrooms and thyme to the mixture. Sprinkle with flour and cook for two minutes more.
  4. Stirring, slowly add the broth and reserved cooking liquid. Simmer the soup for 50-60 minutes and puree with an immersion blender.
  5. Heat the remaining butter or olive oil in a sauté pan. Add the sliced fresh shitake mushrooms and sauté for 1-2 minutes. Add the white wine. Just as the liquid evaporates, transfer the mushrooms to the soup.
  6. Add the milk and cooked rice to the soup. Season with salt and pepper, to taste.
  7. Ladle the soup into serving bowls and garnish with fresh chopped chives.
Serving Size 300g
Total Carbohydrate
Total Fat
Amount per serving% Daily Value*
Total Fat 14g18%
Saturated Fat 2.5g13%
Trans Fat 0g
Cholesterol 5mg2%
Sodium 480mg21%
Total Carbohydrate 25g9%
Dietary Fibers 2g7%
Total Sugars 5g
Includes 0g Added Sugars
Protein 6g
Vitamin D 0mcg0%
Calcium 78mg6%
Iron 2mg10%
Potassium 258mg6%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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