Wild Rice and Mushroom Soup


  • 2 oz. Butter
  • 1/2 lb. Carrots (diced fine)
  • 1/4 lb. Leaks (diced fine)
  • 1 pound sliced Mushrooms
  • 1/2 cup Sherry
  • 1/2 cup Flour
  • 2 cups Wild Rice
  • 3 qts. Vegetable Stock
  • 1 qt. Heavy Cream
  • 2 tbl. Fresh Thyme
  • 3 tbl. Parsley


Cook rice in 2 qts. of water until just bloomed (about 40 min.). Melt butter and saute carrots & leeks over medium−high heat for about 10 minutes. Add mushrooms and cook until soft; add flour and stir well. De-glaze pan with sherry and reduce a little. Add vegetable stock and cook until blended − about 30 minutes. Add wild rice & heavy cream and bring back to heat. Add herbs and season with salt and pepper.

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