Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Creamy Mushroom Soup with Black Rice Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 59 reviews
  • Author: Ivy
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Description

This Creamy Mushroom Soup with Black Rice is a rich and comforting dish that combines the earthy flavors of cremini, shiitake, and dried mushrooms with the nutty texture of black rice. Enhanced with fresh herbs and finished with a creamy mascarpone swirl, the soup is topped with crispy enoki mushrooms and toasted garlic breadcrumbs for added texture and flavor. Perfect for a chilly day, this soup offers a sophisticated taste experience that's both hearty and elegant.

Ingredients

Main Soup Ingredients

  • 3/4 cup black rice (or any kind of wild rice)
  • 1 ounce dried mushrooms (porcini, morels, or shiitakes)
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter (or use more olive oil)
  • 1 pound cremini mushrooms (thinly sliced)
  • 1 pound shiitake mushrooms (stemmed, thinly sliced)
  • 1 Spanish onion (peeled and chopped, about 2 cups)
  • Kosher salt and freshly ground black pepper (to taste)
  • 4 garlic cloves (peeled and minced)
  • 2 teaspoons fresh thyme leaves (minced)
  • 4 sage leaves (minced)
  • 1/2 cup dry sherry (divided)
  • 6 cups low sodium chicken stock or vegetable stock
  • 4 ounces mascarpone (or cream cheese or vegan cream)

Enoki Mushroom and Breadcrumb Topping

  • 2 tablespoons unsalted butter (or extra virgin olive oil, divided)
  • 2 ounces enoki mushrooms (separated into 1-inch pieces)
  • Kosher salt and freshly ground black pepper (to taste)
  • 1 garlic clove (grated)
  • 1/2 loaf 12-inch crusty baguette (torn into rough 1/2-inch pieces)

Instructions

  1. Cook the Rice: Cook the black rice according to the package instructions until tender. Once cooked, remove from heat and allow it to cool for later use in the soup.
  2. Soak the Dried Mushrooms: Place the dried mushrooms in 1 cup of hot water and let them soak for 20 to 30 minutes until they soften. Strain the soaking liquid through a coffee filter or fine mesh to remove any grit. Reserve both the liquid and the rehydrated mushrooms for use in the soup.
  3. Sauté Fresh Mushrooms and Onions: Heat the olive oil and 2 tablespoons of butter in a large 5-quart Dutch oven or heavy soup pot over medium-high heat. Add the sliced cremini and shiitake mushrooms. Toss to coat them in the fat, then cover the pot and let the mushrooms release their liquid, about 5 minutes. Remove the lid and continue cooking, stirring occasionally, until the mushrooms turn golden brown and caramelized, approximately 10 minutes. Add the chopped Spanish onion, season with salt and pepper, and cook until the onions are soft and translucent, about 7 minutes. Stir in the minced garlic, thyme, and sage, cooking until fragrant, about 1 minute.
  4. Add Liquids and Simmer: Pour in 1/4 cup of dry sherry, all the chicken or vegetable stock, the soaked mushrooms, and their filtered soaking liquid. Bring the mixture to a boil, then reduce heat to low and simmer gently for 30 minutes to blend the flavors. Add the remaining 1/4 cup of sherry and simmer for an additional 5 minutes.
  5. Puree and Finish the Soup: Use an immersion blender to puree the soup until completely smooth. Alternatively, transfer the soup in batches to a standing blender and blend until smooth, returning each batch to the pot. Stir in the mascarpone cheese and the cooked black rice, mixing well to combine and heat through.
  6. Prepare Enoki Mushroom and Breadcrumb Topping: Heat 1 tablespoon of butter or oil in an 8-inch skillet over medium-high heat. Add the enoki mushrooms and cook them undisturbed until browned on one side, about 3 minutes. Turn to crisp the other side. Season with salt and pepper, then remove mushrooms to a plate. Add the remaining tablespoon of butter and the grated garlic to the skillet. Stir for about 30 seconds until fragrant, then add the torn baguette pieces. Toss the breadcrumbs in the garlic butter and cook, stirring frequently, until they are golden brown and crispy. Season with additional salt and pepper as needed.
  7. Serve: Ladle the creamy mushroom soup into bowls and top each with a generous portion of the enoki mushrooms and toasted garlic breadcrumbs for a delightful contrast in texture and flavor.

Notes

  • Black rice adds a nutty flavor and chewy texture; wild rice can be substituted if desired.
  • Using low sodium stock allows better control of the soup’s saltiness.
  • For a vegan version, substitute mascarpone with vegan cream cheese and use vegetable stock and olive oil instead of butter.
  • Soaking dried mushrooms provides an intense umami boost; be sure to strain the soaking liquid carefully to avoid grit.
  • To make ahead, prepare the soup base and topping separately; reheat gently before serving.
  • Fresh herbs like thyme and sage bring aromatic freshness; dried herbs can be used but reduce quantity by half.
  • Leftover crunchy garlic breadcrumbs can be stored in an airtight container for up to 3 days.

Find it online: https://ivysrecipes.com/creamy-mushroom-soup-with-black-rice-recipe/