This can be a bit pricey to make with chanterelle mushrooms if you have to buy them but well worth every penny if you can afford it! Switch up the recipe with different mushrooms and rice combos and see what you come up with! Garnish with sour cream and parsley.

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Recipe Summary

prep:
15 mins
cook:
43 mins
total:
58 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a large pot over medium-low heat. Add onion and garlic; cook and stir until soft but not browned, about 2 minutes. Add chanterelle mushrooms; cook and stir until excess liquid evaporates, 5 to 10 minutes. Stir in wild rice; cook and stir for 1 to 2 minutes.

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  • Pour broth into the pot; bring soup to a boil. Reduce heat to low and simmer until mushrooms are tender, 20 to 30 minutes. Stir in soy sauce, lemon juice, parsley, black pepper, dill, paprika, and salt. Simmer until flavors combine, about 10 minutes more.

Cook's Notes:

Substitute with any of your favorite mushrooms or just the white button mushrooms found in pretty much all grocery stores. You can use dried chanterelle mushrooms as well. I would use the same amount as in the recipe as they are a lot smaller dried than fresh. Just soak them in lukewarm water for 10 to 15 minutes before you throw them in the pot.

I say "or more to taste" because it depends on how you like your soup: more brothy, less mushroomy, etc. If you like it creamy, add some heavy whipping cream with the soy sauce in step 2.

Use brown rice instead of wild rice or a mix.

Substitute vegetable broth for the chicken broth if desired.

Substitute 1/2 bunch fresh parsley, chopped, for the dried if desired.

Nutrition Facts

306 calories; protein 13.1g 26% DV; carbohydrates 51.6g 17% DV; fat 4.5g 7% DV; cholesterol 5mg 2% DV; sodium 2267.6mg 91% DV. Full Nutrition

Reviews (3)

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Most helpful positive review

Rating: 5 stars
10/23/2018
To economize on cost I made this with sliced up Criminis. Also I prefer mushrooms with beef broth so I used beef instead of chicken broth. Additionally I only had smoked paprika on hand and used that. This soup was out-of-this-world delicious! The wild rice early sucks up the broth as it cooks and even though I began with 2 qts of broth between the rice and lost steam I ended up adding another 1.5 qts of broth. I will probably precook the rice next time and then dump in the already cooked rice. We will definitely have this again it is one of my best soups ever! Read More
5 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/22/2018
To economize on cost I made this with sliced up Criminis. Also I prefer mushrooms with beef broth so I used beef instead of chicken broth. Additionally I only had smoked paprika on hand and used that. This soup was out-of-this-world delicious! The wild rice early sucks up the broth as it cooks and even though I began with 2 qts of broth between the rice and lost steam I ended up adding another 1.5 qts of broth. I will probably precook the rice next time and then dump in the already cooked rice. We will definitely have this again it is one of my best soups ever! Read More
Rating: 5 stars
12/14/2017
Delicious! I added an extra cup of broth for more liquid consistency. Flavor is delicious! I'll make this again for sure. Read More
Rating: 4 stars
11/21/2016
Loved the recipe we picked our own mushrooms and processed 8 cups and added a cup of Sherry as this made the mushroom flavor pop! Read More
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