Creamy Morel Mushroom Soup with Wild Rice: A Forager’s Delight Recipe

Discover the magic of Morel Mushroom Soup with wild rice! If you’re fortunate enough to acquire these elusive wild delicacies – morel mushrooms – you can transform them into this truly heavenly soup. It’s generously loaded with nutty wild rice and enveloped in a light, incredibly creamy broth that lets the mushrooms shine. Even if fresh morels are out of reach, don’t despair! Cultivated mushrooms like cremini or button mushrooms will taste fantastic when their natural umami is elevated by a touch of aromatic allspice, fragrant thyme, and a hint of balsamic vinegar – an unusual but undeniably irresistible combination that promises a gourmet experience in every spoonful.

The exhilarating season of mushroom foraging has recently graced us with its presence once again! Just last month, my dear friend Alex, a seasoned mushroom hunter, generously dropped off a few precious handfuls of the first Verpa Bohemicas. We delighted in transforming them into an exquisite batch of Mushrooms on Toast, savoring every earthy bite. A couple of weeks later, an even more exciting call came in: Alex was heading out to hunt for Black Morels, also known as Fire Morels, and wanted to know if I’d join her. Without a moment’s hesitation, I practically leaped out the door, pail in hand, eager for the adventure. Did I want to go mushroom picking? Of course, I wanted to go mushroom picking! For a passionate food enthusiast and nature lover, there’s little more thrilling than the quest for wild morel mushrooms.

There’s an unparalleled sense of satisfaction and deep fulfillment that comes from embarking on a wild mushroom foraging expedition. It involves traipsing through dense bush, ducking beneath low-hanging branches, scrambling through thick, tangly underbrush, stumbling over moss-covered logs, and occasionally snagging clothes. You might find yourself sliding down steep embankments, getting thoroughly eaten alive by tenacious mosquitoes, feeling your boots fill with prickly burrs, and pulling twigs from your hair, all while acquiring a few scratches on your hands and face. Yet, every minor discomfort is just part of the pure, unadulterated fun, and it all feels incredibly worthwhile when you finally unearth this: a treasured hoard of alien-looking, wonderfully wrinkled, brown, earthy little fungi – morels. These elusive morel mushrooms truly are the mushroom hunter’s holy grail, offering a taste that justifies every challenging step of the journey.

Morel mushrooms are renowned for their preference for growing in areas that have experienced forest fires. This particular piece of land, a cherished spot for foraging, had been burned out decades ago. Despite the passage of time, the rich, ash-laden soil still offered fertile ground for these treasured fungi, with a few of the wrinkly little wonders poking their distinctive heads up through the fallen leaves, waiting to be discovered by keen eyes.

Upon returning home with my precious bounty, the first order of business was to carefully rinse the morel mushrooms, ensuring all forest debris was removed. Then, they were meticulously chopped, ready to be transformed into a host of fantastic culinary treats. We savored them in various dishes, including the aforementioned Mushrooms on Toast, succulent Steak and Mushrooms, and, of course, three delightful batches of this incredibly flavorful soup. To make the most of my beautiful pile of morels and stretch their delicate flavor further, I cleverly augmented each batch of soup with a handful of regular cremini mushrooms, blending their milder taste with the intense earthiness of the morels.

The preparation for this morel mushroom soup began with finely chopping the cremini mushrooms and the stems of the morels, along with a fragrant medley of onions, celery, and garlic. These aromatics were then gently sautéed to release their sweetness and depth. After simmering with a selection of exquisite spices, the soup was finished off with the more delicate, sliced morel caps, ensuring their distinct texture and robust flavor remained prominent. A generous splash of rich cream was added at the very end, bringing everything together into a cohesive, luxurious broth. This technique allows the nuanced flavors of the morels to truly shine, complemented by the creamy base without being overwhelmed.

And then, the moment arrived. We gathered around, ready to feast on this glorious pot of creamy morel mushroom soup, a true celebration of the forest’s bounty and the joy of culinary creation.

We savored each and every spoonful of this remarkable wild mushroom soup. Unlike many traditional, thick mushroom soups, the broth here is intentionally thin, yet exquisitely creamy and light. This delicate consistency is purposefully designed to allow the profound earthiness of the morels and the distinct nuttiness of the wild rice to truly shine, ensuring they remain the undisputed stars of this exceptional soup. The unique flavor profile, enhanced by the subtle spices, creates an elegant and refined dining experience.

I still have one precious batch of that magnificent morel mushroom soup carefully stashed away in the freezer. It’s a treasure, saved for a future rainy day when I long to transport myself back to the exhilarating sights, sounds, and scents of our wild mushroom picking adventure. That day of forest fun, the thrill of the hunt, and the reward of such delectable morels, is an experience I will cherish and never forget!

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Kitchen Frau Notes: If you are among the lucky few to have fresh morel mushrooms in your possession, consider yourself a winner – their unique flavor is truly unparalleled. However, even if you need to create this comforting soup with mushrooms ‘foraged’ from the aisles of your local grocery store, the results will still be fantastically delicious. A thoughtful selection of different cultivated mushrooms can work wonderfully here; for instance, a mix of cremini, shiitake, and even portobello caps can add depth. For an appealing, rustic aesthetic, I prefer to chop the stems of mushrooms and tear the caps into small, irregularly sized pieces. The unexpected touch of allspice in this recipe is a game-changer; it subtly enhances the mushrooms’ natural umami and earthy notes, elevating the entire dish.

Wild rice, native to Canada, boasts a gloriously distinctive nutty flavor and a satisfying chew. It is indeed quite expensive, reflecting its often labor-intensive harvest. If genuine wild rice isn’t available or fits your budget, you can successfully substitute it with long-grain brown rice, vibrant red rice, or a readily available wild rice blend. While the texture and specific nuttiness will differ slightly, these alternatives will still provide a wholesome and delightful base for your soup.

For those avoiding gluten, or simply seeking an alternative, if you can’t find gluten-free Worcestershire sauce, a simple yet effective combination of half a tablespoon of gluten-free soy sauce (or tamari) plus half a tablespoon of good quality balsamic vinegar makes an excellent substitute, providing a similar savory depth and tang.

Wild Rice and Morel Mushroom Soup Recipe

Ingredients:

• ½ cup (90gms) wild rice
• 2 cups (480ml) water
• 2 tablespoons butter
• 1 cup (120gms) diced onion
• 1 cup diced celery
• 2 cloves garlic, minced
• ½ teaspoon salt
• ¼ teaspoon pepper
• ¼ teaspoon ground allspice
• 1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried)
• 4 cups (300gms) morel mushrooms, or a combination of morels and button/cremini mushrooms, or other preferred cultivated mushrooms
• 1 tablespoon Worcestershire sauce (or ½ tablespoon gluten-free soy sauce/tamari + ½ tablespoon balsamic vinegar)
• 4 cups beef or mushroom broth
• 1 cup whipping cream/heavy cream

Instructions:

1. Prepare the Wild Rice: Begin by cooking the wild rice. Combine the wild rice with 2 cups of water in a medium saucepan. Bring the mixture to a rolling boil over high heat, then immediately reduce the heat to low, cover the pot tightly, and let it simmer for 30 to 45 minutes. The rice is ready when the grains have split open and are tender to the bite. Once cooked, drain any excess water thoroughly and set the rice aside.

2. Sauté Aromatics and Mushroom Stems: While the wild rice is simmering, melt the butter in a heavy-bottomed saucepan or a Dutch oven over medium heat. Add the diced onions and celery to the melted butter and sauté them gently for about 5 minutes, or until they become translucent and fragrant. If you are using morel mushrooms, carefully slice their delicate caps crosswise and set them aside; you may even keep a few whole caps for a beautiful garnish later. Chop the morel stems (or any other mushroom stems you are using) and chop or tear with your fingers any button or cremini mushrooms. Add the minced garlic, salt, pepper, ground allspice, fresh or dried thyme, and the chopped morel stems/button mushrooms to the onions and celery. Continue to cook, stirring occasionally, for another 5 minutes, allowing the flavors to meld and deepen.

3. Simmer the Soup Base: Pour in the Worcestershire sauce (or its substitute), add the drained, cooked wild rice, and then slowly stir in the beef or mushroom stock. Bring the entire mixture to a gentle boil, then reduce the heat to low, cover the pot, and let the soup simmer for 10 minutes. This simmering period allows the flavors to fully infuse into the broth and ensures the vegetables are tender.

4. Add Morel Caps and Cream: After the initial simmer, gently stir in the reserved sliced morel caps. Continue to simmer the soup for just 5 more minutes. This brief cooking time is perfect for morels, as it allows them to soften and release their unique flavor without becoming overcooked or losing their appealing texture. Finally, remove the pot from the heat and stir in the rich whipping cream. Taste and adjust seasoning if necessary. Serve immediately and enjoy the exquisite balance of flavors and textures.

This recipe yields approximately 7½ cups of rich mushroom soup, perfectly portioned to serve 4 to 6 people.

*To freeze this soup: For best results, prepare the soup completely up to the point of adding the cream. Freeze the soup base without the cream. When you’re ready to enjoy, thaw the soup, gently reheat it on the stovetop, and then stir in the cream just before serving. This method preserves the creamy texture and prevents the cream from separating during freezing and thawing.

Guten Appetit!

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