Ingredients
Butter and Oils
- 4 tablespoons Danish Creamery butter, divided
- 4 tablespoons olive oil, divided
Vegetables and Mushrooms
- 1 lb. thinly sliced wild mushrooms
- 1 small yellow onion, chopped
- 1 cup diced carrots
- 1 cup diced celery
- 6 cloves garlic, minced
Seasonings
- 1 tablespoon soy sauce
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon rubbed sage
- 1 teaspoon dried dill
- ½ teaspoon pepper
- ¼ teaspoon red pepper flakes
Thickening and Grains
- ¼ cup flour
- 1 cup uncooked wild-brown rice blend (e.g., Lundberg Farms)
Broth and Dairy
- 2 tablespoons beef base (or granulated beef bouillon or bouillon cubes)
- 6 cups water (or 6 cups low sodium beef broth, omit beef base if using broth)
- 2 cups half and half (or 2 cups evaporated milk whisked with ½ tablespoon cornstarch)
Finishing Touches
- 1 tablespoon balsamic vinegar
- 1-2 tablespoons lemon juice
Instructions
- Brown the Mushrooms: Melt 2 tablespoons of butter with 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Add the sliced wild mushrooms and stir to coat. Then arrange mushrooms in an even layer without stirring, allowing them to cook undisturbed until they develop a deep golden-brown color on the bottom, about 10 minutes. Add the soy sauce and continue cooking, stirring occasionally, until mushrooms are very dark and dry but not burnt, about 8 more minutes. Transfer mushrooms to a bowl and set aside, leaving the fond in the pot.
- Sauté Vegetables and Season: Reduce heat to medium and melt the remaining 2 tablespoons of butter with 2 tablespoons of olive oil in the same pot. Add the chopped onions, diced carrots, and diced celery. Sauté these vegetables until the onions are tender and translucent, about 6-8 minutes. Add the minced garlic and all dried seasonings—paprika, thyme, oregano, sage, dill, pepper, and red pepper flakes—and cook for an additional minute to release their aromas. Stir in the flour and cook for one more minute, stirring constantly to avoid lumps, creating a thick roux.
- Add Mushrooms, Rice, and Broth Base: Return the browned mushrooms to the pot and add the wild rice blend along with the beef base. Pour in the 6 cups of water while stirring to scrape up any browned bits stuck to the bottom of the pot, incorporating all those flavorful fond elements into the soup base.
- Simmer Until Rice is Tender: Cover the pot and bring the soup to a boil over medium-high heat. Once boiling, reduce heat to low and simmer, covered, until the rice is tender, approximately 45-60 minutes. Stir occasionally and replace the lid. After 30 minutes, stir more frequently to prevent sticking and burning at the bottom as the soup thickens and reduces.
- Finish with Dairy and Acidity: Once the rice is tender and the soup has thickened to your liking, stir in the half and half and the balsamic vinegar. Add lemon juice one tablespoon at a time, tasting to achieve your preferred brightness. Adjust seasoning with salt and pepper as needed. Serve hot and enjoy this creamy, flavorful soup.
Notes
- For a richer soup, use low sodium beef broth in place of water and omit the beef base.
- To keep the soup vegetarian, substitute beef base with vegetable broth and use a vegetarian bouillon alternative.
- Half and half can be substituted with evaporated milk mixed with cornstarch for thickening to reduce fat content.
- The wild-brown rice blend adds great texture and heartiness, but you can substitute with any long-cooking whole grain like barley if desired.
- Stir frequently during simmering to prevent the rice from sticking to the bottom of the pot.
- Adjust lemon juice quantities according to your taste preference for acidity.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
