Creamy Wild Rice & Mushroom Soup
This soup is EVERYTHING you want heading into these chillier months! Add other veggies or sausage to make it your own, but you'll fall in love with the chewy nutiness of wild rice!
- 16 ounces sliced white button or baby bella mushrooms wiped of excess dirt with a damp towel
- 2 teaspoons Worcestershire Sauce divided
- 2 teaspoons maple syrup sub brown sugar
- 1 teaspoon plus pinch sea salt
- 4 ounces uncooked pancetta sub bacon
- 2 tablespoons unsalted butter or olive oil plus 1 teaspoon olive oil
- 1 medium vidalia/sweet onion diced into 1/4" pieces
- 4 cloves garlic minced
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme optional
- 1/2 teaspoon black pepper
- 1 cup wild rice rinsed 20 seconds and drained
- 32 ounces low-sodium chicken or veggie stock
- 1 tablespoon molasses
- 1/2 cup half and half sub canned coconut milk
- Preheat oven to 350 degrees F and line a baking sheet with nonstick parchment paper. Add 8 ounces (half) of your mushrooms to the baking sheet and toss with 1 teaspoon Worcestershire, maple syrup and 1 teaspoon olive oil. Spread in an even layer and roast for 35-40 minutes, until they look caramelized (reduced, crispy browned edges).
- While mushrooms are roasting, heat a large soup or stock pot to medium heat and add pancetta (Make sure your pot has a lid!). Cook, stirring constantly, until pancetta is browned and crispy. Scoop pancetta into a separate bowl, keeping fat in the pot.
- Add 2 tablespoons butter or olive oil, along with remaining mushrooms and diced onion. Cook, stirring every minute or so, until veggies are softened and golden-brown, approximately 10-12 minutes.
- Turn heat to medium-low and add minced garlic, 1 teaspoon salt, onion powder, thyme, remaining teaspoon Worcestershire and pepper. Stir constantly for 30 seconds.
- Add wild rice, stock, 3 cups water and molasses.. Stir to combine, then bring to a simmer. Cover, leaving lid ajar a few inches. Simmer for 30-45 minutes, until rice is tender but still has some bite. Stir in half and half.
- Taste and add salt as you like. Simmer another 5 minutes, then serve with roasted mushrooms and pancetta on top! Leftover soup will keep tightly sealed in the fridge up to 5 days or frozen 3 months.