+

Mushroom and Wild Rice Chowder

Mushroom and Wild Rice Chowder

Ingredients (17)

  • 3 tablespoons unsalted butter
  • 4 ounces bacon, small dice (about 3/4 cup)
  • 8 ounces white mushrooms, stems trimmed and thinly sliced
  • 1 medium yellow onion, small dice
  • 3 medium garlic cloves, minced
  • Kosher salt
  • 1 medium carrot, peeled and small dice
  • 1 medium celery stalk, small dice
  • 1 medium russet potato, peeled and medium dice
  • 2 cups cooked wild rice
  • 2 teaspoons finely chopped fresh thyme leaves
  • 1/4 cup all-purpose flour
  • 1 bay leaf
  • 6 cups low-sodium chicken or vegetable broth
  • 1 1/2 cups half-and-half
  • 1/4 teaspoon freshly ground black pepper, plus more as needed
  • 1 teaspoon freshly squeezed lemon juice, plus more as needed
Try Amazon Fresh
Nutritional Information
  • Calories449
  • Fat26.2g
  • Saturated fat14.22g
  • Trans fat0.37g
  • Carbs43.93g
  • Fiber4.06g
  • Sugar7.9g
  • Protein12.44g
  • Cholesterol66.96mg
  • Sodium220.81mg
  • Nutritional Analysis per serving (4 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Creamy, enriched with bacon and mushrooms, and bulked out with dark, nutty wild rice, this soup is a great way to put leftover rice to use and makes a lovely lunch or light supper paired with a green salad and crunchy bread.

More wild rice recipes. Or check out our chicken wild rice soup.

Tips for Christmas and Bacon

Instructions

  1. 1Melt 1 tablespoon of the butter in a large saucepan or Dutch oven over medium heat until foaming. Add the bacon and cook, stirring occasionally, until crisp, about 5 to 6 minutes. Using a slotted spoon, remove the bacon to a paper-towel-lined plate; set aside.
  2. 2Add the mushrooms to the saucepan, stir to coat in the bacon fat, and cook over medium heat, stirring rarely, until they begin to brown and the liquid they give off evaporates, about 8 minutes. Transfer to a small bowl; set aside.
  3. 3Melt the remaining 2 tablespoons butter in the saucepan over medium heat until foaming. Add the onion and garlic, season with salt and pepper, and cook, stirring occasionally, until the onion has softened, about 3 minutes. Add the carrot, celery, and potato, season with salt and pepper, and stir to combine. Cover with a tightfitting lid and cook, stirring occasionally, until the onions are tender, about 7 minutes.
  4. 4Add the rice and thyme to the saucepan and stir to combine. Sprinkle the mixture with the flour. Continue cooking, stirring constantly, until the flour is no longer raw-tasting and a film of cooked flour coats the bottom of the pan, about 2 minutes.
  5. 5Add the reserved mushrooms, bay leaf, and broth and stir to combine. Increase the heat to medium high and bring to a gentle boil. Reduce the heat to low and simmer until the vegetables are cooked through, about 15 minutes.
  6. 6Uncover the saucepan, stir in the half-and-half and the measured pepper, and let the chowder simmer, stirring occasionally, until slightly thickened and the flavors have combined, about 10 minutes. Stir in the lemon juice, taste, and season with more salt, pepper, and lemon juice as needed. Remove the bay leaf and serve garnished with the reserved bacon.
Load Comments

Recommended from Chowhound

How to Cook Swordfish: 5 Tips for Success
How To

How to Cook Swordfish: 5 Tips for Success

by Patty Lee | If you're looking for a good swordfish recipe or just wondering how best to cook it, you're in the...

The Absolute Best Fish to Grill, According to an Expert
Guides

The Absolute Best Fish to Grill, According to an Expert

by David Watsky | It's summer backyard BBQ season and for some lighter fare, you might be wondering about the best fish...

How to Pick the Perfect Pineapple
How To

How to Pick the Perfect Pineapple

by Sarah Perry and Jen Wheeler | The best pineapple offers an experience like nothing else, but how do you pick the perfect ripe pineapple...