Mushroom Soup with Wild Rice
Recipes > Soups > Mushroom Soup with Wild Rice

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Recipe Checklist:
  • ¼ oz Dried Shiitake Mushrooms (Rinsed & Dried)
  • 4 ¼ cups of Water
  • 1 Sprig Fresh Thyme
  • 1 Bay Leaf
  • 5 Garlic Cloves (1 Peeled , 4 Minced)
  • ¾ t Kosher Salt (plus some to Taste)
  • 1 t Black Pepper (plus some to Taste)
  • ¼ t Baking Soda
  • 1 cup Wild Rice
  • 4 T Unsalted Butter
  • 1 lb Cremini Mushrooms (Rinsed & Dried, Trimmed & Sliced)
  • 1 White Onion, (Parmentier)
  • 1 t Tomato Paste
  • 2/3 cup Dry Sherry
  • 4 cups Chicken Broth
  • 1 T Soy Sauce
  • ¼ cup Cornstarch
  • ½ cup Heavy Cream
  • ¼ cup Fresh Chives (Minced)
  • ¼ t Lemon Zest (Freshly Grated)
Tools & Equipment
  • Cutting Board
  • Chefs Knife
  • Measuring Cup
  • Measuring Spoons
  • Colander
  • Whisk
  • Mushroom Brush
  • Kitchen Towel or Oven Mitts
  • Medium Sauce Pan or Dutch Oven
  • Zester
  • Dutch Oven or Sauce Pot
Estimated Time
90 minutes
Serves 6-8
+ -


Begin your Preparation, the second of Smart Kitchen’s 4 Levers of Cooking™ by adjusting the middle rack of your oven so that it can hold an Oven-Safe Sauce Pot and then pre-heating the oven to 375° (190° C).

While the oven heats, you can work on prepping your produce. Gently clean the dried Shiitake Mushrooms using a Mushroom Brush or similar. If you wish to rinse them instead, do so gently and carefully under a slow stream of water. Make sure to dry them thoroughly with a Kitchen Towel or Salad Spinner before use. Once they are rinsed, and dried, use a Spice Grinder to finely grind the Shiitake Mushrooms. They should yield about 3 Tablespoons of finely ground mushrooms.

Rinse and dry the Cremini Mushrooms, again making sure to dry them thoroughly.Trim and then Slice the Cremini Mushrooms. The slices should be about ¼ inch (6 mm) thick. If you don’t have access to Cremini Mushrooms, Button Mushrooms will also work. While you are rinsing and drying, the fresh Chives will also need to be rinsed and dried before they are Minced. You can do the same for the sprig of fresh Thyme

Rinse the Wild Rice before use to clean it by placing the dry Rice into a mesh strainer and running water over it (and through it) to remove any grit or grime.

Next, Dice the White Onion to a Parmentier (Medium Dice) and then break down the Garlic Bulb. Peel one Garlic Clove and then Mince 4 others. Reserve the remaining Garlic for use another time. Finally, Zest a Lemon to get the ¼ teaspoon of fresh Lemon Zest.

A word about the other ingredients: we call for Chicken Stock, but if you prefer to use Low Sodium Chicken Stock, go ahead.


Begin the active Method phase by bringing 4 cups of the water to a Boil in a medium-sized, oven-safe Saucepan on High Heat. Once the water is heating, add in the sprig of Thyme, the Bay Leaf, the peeled Garlic Clove, Kosher Salt (to taste) and the Baking Soda to the Saucepan.

Once it all reaches a Boil, add in the Wild Rice. The temperature will drop with the addition of the Wild Rice. Let everything heat until it returns to a Boil, before covering the Saucepan, opening the oven door and carefully transferring the Saucepan to the middle shelf of the oven using Oven Mitts.

Bake the wild rice mixture until it is tender. This should take about 35 to 50 minutes depending on your oven. When the wild rice is tender, separate it from the flavoring ingredients by Straining the wild rice through a Colander set over a large Measuring Cup. We are going to want to Reserve at least 3 cups of the rice cooking water. If you need to add a little more water to that which poured through into the measuring up, that is okay.

Carefully pick out the Thyme sprig, the Bay Leaf and the single Garlic Clove before setting the wild rice aside for a few moments.

If you need more time as you work, wait until the wild rice is completely cooked, strained and set aside before proceeding to this next step. If you are working towards maximum efficiency, put a Dutch Oven (or Sauce Pot) on the stovetop on Medium Heat about 15 minutes before the wild rice is completed. Add the Unsalted Butter to it so that the butter Melts as it heats.

Once the butter is melted, add the Cremini Mushrooms, the Onion, the minced Garlic, the Tomato Paste, ¾ t of Kosher Salt, and 1 t of Black Pepper. Sauté everything together, stirring occasionally, until the vegetables are Browned and a nice Fond develops on the bottom and sides of the Dutch Oven. This could take about 15 minutes.

Add the dry Sherry to Deglaze the Fond from the Dutch oven. Scrape off any browned bits of fond and let them settle into the mixture. Reduce the mixture until it is almost dry before adding in the ground Shiitake Mushrooms, 3 cups of the reserved wild rice cooking water, the Chicken Stock and the Soy Sauce. Take everything back up to a Boil before reducing the heat to maintain a Simmer. Cover the Dutch oven and Simmer everything until the onions and Mushrooms are tender. This should take about 20 minutes.

Make a Cornstarch Slurry by Whisking the Cornstarch and remaining ¼ cup of tap water in a small bowl. This will act as a Thickener. Stir the Cornstarch Slurry into the simmering soup. Cook it all together another 2 minutes or so, until thickened.

Turn off the heat and then stir in the reserved, cooked wild rice, the Heavy Cream, the Chives and the Lemon Zest. Cover again and let it stand for about 15-20 minutes to thicken and build some flavor.

Season with Salt and Pepper to taste and then serve. Alternatively, you could hold it warm for up to 6 hours or cool it to room temperature and hold refrigerated for up to five days before reheating for service.