This wild rice mushroom soup is a warm, comforting recipe that brings a little magic to chilly days. It’s rich and full of mushrooms, wild rice, and a blend of seasonings that come together beautifully.
This soup addresses issues of bland flavor and texture, ensuring a satisfying warmth and richness while promoting healthy eating habits with nutritious ingredients.
Sometimes, making a soup ends in a thick, gloppy mess, and that’s frustrating! This recipe fixes that by ensuring each bite is creamy without needing cream or milk. I can’t tell you how many times I’ve struggled with fixing soups that end up too watery, but this one always turns out smooth and satisfying.
This recipe really shines with just a little prep time and a cook time of about two hours, which lets the flavors develop fully. You’ll love how the texture of the wild rice mingles with the chunky mushrooms, making it an enjoyable bowl to cozy up with.
If you want to try another comforting recipe, check out my Southwest Sweet Potato, Black Bean, and Rice.
Table of contents
Why You Will Love This Recipe
- Comforting Texture , The combination of creamy cashew cream and tender wild rice creates a satisfying mouthfeel that warms you from the inside out on chilly days.
- Unique Nutty Flavor , Wild rice adds a distinct earthy taste that pairs beautifully with the depth of mushrooms, giving each spoonful a delightfully complex profile.
- Long-Lasting Freshness , This soup holds up well in the fridge, allowing you to enjoy its rich flavors for several days, making lunchtime a breeze.
- Easy to Customize , Feel free to throw in additional veggies or adjust the spices to make this soup your own, ensuring it fits your personal taste every time you make it.
Creamy Wild Rice Mushroom Soup
- Prep Time: 60 minutes
- Cool Time: See notes
- Cook Time: 25 minutes
- Total Time: Approximately 9 hours
- Yield: 24 cakes 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Description
Vegetarian lion’s mane ‘crab’ cakes with crispy panko and lemon-dill aioli, makes 24 cakes.
Ingredients
Scale
- 1 pound (450 g) lion’s mane mushrooms, shredded
- 1 medium onion, finely diced
- 1 small red pepper, finely diced
- 1/4 cup (60 ml) olive oil, plus 2 tablespoons (30 ml) for cooking
- 3 eggs
- 1/2 cup (120 ml) Kewpie mayo
- 2 tablespoons (30 ml) Worcestershire sauce
- 2 tablespoons (30 ml) freshly squeezed lemon juice
- 1/2 cup (60 g) panko crumbs for filling
- 1 1/2 cups (180 g) panko crumbs for breading
- 2 stalks spring onion, chopped
- 1 tablespoon (15 g) Old Bay seasoning
- 1 tablespoon (15 g) fresh Italian parsley, roughly chopped
- 11/2 teaspoon (5 g) salt
- 1/21/2 teaspoon (2.5 g) pepper
- 1/4 cup (30 g) all-purpose flour
- 2 tablespoons (15 g) all-purpose flour
- 1 clove garlic, minced
- 11/2 teaspoon (5 g) freshly chopped dill
- 1/4 cup (60 ml) sour cream
- Lemon wedges, for garnish (optional)
Instructions
- Step 1: Prepare the Aioli: In a bowl, combine sour cream, minced garlic, freshly chopped dill, and some lemon juice or seasoning as desired. Stir all ingredients thoroughly to create a creamy sauce. Set aside to allow flavors to meld.
- Step 2: Sauté the Vegetables: Heat 1/4 cup (60 ml) olive oil in a skillet over medium-high heat. Add finely diced onion and red pepper. Cook, stirring occasionally, until vegetables are soft and fragrant.
- Step 3: Cook the Lion’s Mane Mushrooms: Add shredded lion’s mane mushrooms to the skillet with vegetables. Stir occasionally, cooking until the mushrooms turn golden and the moisture has evaporated. This ensures a flaky, crab-like texture and improves binding.
- Step 4: Cool and Combine: Transfer the cooked mixture to a bowl and let it cool completely to prevent scrambled eggs. Once cooled, whisk eggs separately until combined and add to the mushroom mixture. Stir in 1/2 cup (60 g) panko crumbs, spring onions, Old Bay seasoning, chopped parsley, Worcestershire sauce, lemon juice, salt, and pepper. Mix well to form a cohesive mixture.
- Step 5: Freeze for Structure: Shape the mixture into cakes, wrap tightly in plastic wrap to prevent freezer burn, and freeze. Freezing helps the cakes hold their shape during cooking. Chill time can vary from a few hours to overnight depending on firmness desired.
- Step 6: Create a Breading Station: Set up three shallow dishes—one with 1/4 cup (30 g) flour, one with 2 tablespoons (15 g) flour, and one with 1 1/2 cups (180 g) panko crumbs. Dredge each cake first in flour, then in beaten egg if reserved, and finally coat with panko crumbs for a crispy exterior.
- Step 7: Fry to Crispy Perfection: Heat 2 tablespoons (30 ml) olive oil in a skillet over medium heat. Cook the breaded cakes for about 3-4 minutes per side until deep golden brown and crispy. Flip halfway through cooking for even browning. If cakes brown too quickly, reduce heat. The internal temperature should reach 165 degrees F for food safety.
- Step 8: Serve with Aioli: Serve the cakes warm, drizzled with prepared aioli or with the sauce on the side. Garnish with lemon wedges if desired.
Notes
- Storage Tips: Room Temperature: Store cakes in an airtight container up to 2 days, avoiding humidity and heat exposure. Refrigeration: Use airtight container, refrigerate at 4 degrees C, and consume within 4 days. Freezing: Individually wrap cakes in plastic wrap, place in freezer bags, and store up to 3 months. Thaw overnight in refrigerator before cooking.
- Expert Tips: If cakes fall apart while frying, refrigerate the shaped cakes for 30 minutes beforehand to help them set. When mixture feels too wet, add an extra 1/4 cup (30 g) of panko crumbs for better shaping. Use a thermometer to confirm doneness; cakes should reach 165 degrees F internally. If aioli is too thick, whisk in 1 tablespoon (15 ml) of water at a time to achieve a drizzle-able consistency. Flip cakes at 2-3 minute intervals to avoid uneven browning.
- Serving Suggestions: Pair with a fresh arugula salad or a quinoa side dish. Serve alongside tangy coleslaw for added crunch. Add to grain bowls with roasted vegetables or use as gluten-free wrap filling for hand-held bites. Top with lemon garlic aioli or drizzle with spicy sriracha sauce for added flavor.
- Recipe Variations: For a vegan option, substitute eggs with vegan egg replacer and mayonnaise with plant-based mayo. Use gluten-free breadcrumbs in place of panko for gluten-free dietary needs.
- Ingredient Notes: Choose firm, fresh lion’s mane mushrooms with creamy white or beige color for best texture. Old Bay seasoning substitutes include a mix of paprika, celery salt, and black pepper. Use fresh panko crumbs; stale breadcrumbs negatively affect the texture. Fresh Italian parsley adds fresh color and a mild herbal note; dried parsley is not recommended.
Nutrition
- Serving Size: 1 cake
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Wild rice: Look for long grain wild rice for a nutty flavor and chewy texture. It absorbs flavors well, making your soup more satisfying.
- Mushrooms: Choose a mix of cremini and shiitake mushrooms for depth of flavor. Fresh is best; dried can be used but will require rehydration.
- Onion: Use a medium yellow onion for balance. It sweetens as it cooks, enhancing the soup’s overall flavor profile.
- Garlic: Fresh garlic is key! Mince it finely for maximum aroma and taste. Avoid pre-minced for better flavor release during cooking.
- Vegetable broth: A high-quality low-sodium vegetable broth boosts the soup’s flavor without overwhelming it. It’s the backbone of this creamy base.
- Coconut milk: Full-fat coconut milk adds creaminess without dairy. Make sure to shake it well before using for an even consistency.
- Thyme: Fresh thyme is preferred for its vibrant flavor. Dried thyme can work, but use less since it’s more concentrated.
- Lemon juice: Freshly squeezed lemon juice brightens the flavors and balances the richness of the coconut milk. Avoid bottled juice for the best taste.
- Wild rice: Look for long grain wild rice for a nutty flavor and chewy texture. It absorbs flavors well, making your soup more satisfying.
- Mushrooms: Choose a mix of cremini and shiitake mushrooms for depth of flavor. Fresh is best; dried can be used but will require rehydration.
- Onion: Use a medium yellow onion for balance. It sweetens as it cooks, enhancing the soup’s overall flavor profile.
- Garlic: Fresh garlic is key! Mince it finely for maximum aroma and taste. Avoid pre-minced for better flavor release during cooking.
- Vegetable broth: A high-quality low-sodium vegetable broth boosts the soup’s flavor without overwhelming it. It’s the backbone of this creamy base.
- Coconut milk: Full-fat coconut milk adds creaminess without dairy. Make sure to shake it well before using for an even consistency.
- Thyme: Fresh thyme is preferred for its vibrant flavor. Dried thyme can work, but use less since it’s more concentrated.
- Lemon juice: Freshly squeezed lemon juice brightens the flavors and balances the richness of the coconut milk. Avoid bottled juice for the best taste.
Recipe Tips
- If the wild rice remains undercooked, check the soup after 90 minutes and add an additional 15-20 minutes to ensure it reaches the desired tenderness.
- When you notice the soup is too thick, stir in an extra 1 cup of vegetable broth gradually until your desired consistency is achieved during the last 10 minutes of cooking.
- If your soup lacks flavor, taste it before serving, then adjust with an additional 1/2 teaspoon of salt or a splash more of sherry wine for brightness.
- For a too-rich texture after adding cashew cream, mix in an extra 1/4 cup of vegetable broth to lighten it, ideally before the final simmer.
- If you find the garlic burns while sautéing, reduce the heat slightly after 2 minutes, then add garlic for even cooking and to avoid bitterness.
Serving Suggestions
Serve wild rice mushroom soup with gluten-free garlic bread or a crisp green salad. Consider adding roasted brussels sprouts or a quinoa salad as complementary options.
Use wild rice mushroom soup to make creamy pasta or as a base for risotto. Add it to stuffed peppers or a savory grain bowl for extra flavor.
Top with a drizzle of truffle oil or a sprinkle of fresh herbs. You can also finish with a dollop of cashew cream for added richness.
Recipe variations
- You can use brown rice instead of wild rice for a softer texture in this creamy wild rice mushroom soup recipe. Adjust cooking time accordingly for rice type.
- Add fresh thyme or dried rosemary, about 1 teaspoon, to boost herbaceous notes and deepen the flavour profile of this wild rice mushroom soup during the sauté step.
- Either vegetable broth or chicken broth can be used as the soup base. Choose based on your preference for vegetarian or richer taste in the soup.
- If making a larger batch, double the ingredients, such as 2 cups wild rice and 12 cups broth, while simmering in a larger pot to ensure proper cooking.
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How to Store?
To keep your creamy wild rice mushroom soup fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at room temperature for up to 2 days to maintain texture and flavor.
Refrigeration: Keep in an airtight container in the refrigerator up to 5 days; stir before reheating for even warmth.
Freezing: Place in a freezer-safe container or freezer bag; freeze up to 3 months. Thaw overnight in the refrigerator.
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