RECIPE: Mushroom, Leek & Wild Rice Soup

Makes about 3 Pints.


  • 1 tablespoon salted butter
  • 3 celery stalks diced
  • 2 carrots diced
  • 1 medium yellow onion diced
  • 32 oz. chicken stock
  • 4 cups water
  • 3 teaspoon vegetable bouillon
  • 1 8oz. pkg crimini mushrooms, stems removed – slice caps (1/8 inch thick), dice stems
  • 5 medium white mushrooms, stems removed – slice caps (1/8 inch thick), dice stems
  • 2 medium leeks, cleaned, greens removed, divided length-wise and sliced (1/8 inch thick)
  • 1/2 cup white wine (Sauvignon Blanc)
  • 1/4 cup sherry
  • 1/3 cup Milk
  • 2 cup uncooked wild rice blend
  • 1 tablespoon dried thyme
  • 4 oz. shredded gruyère cheese
  • 2 oz. shredded parmesan cheese
  • Salt & Pepper


  • Melt butter in a soup pot over low heat. Add celery, carrots and onion. Stir occasionally until vegetables are slightly tender (10 – 15 minutes).
  • Add stock, water and bouillon to pot. Increase heat to medium. Add mushrooms and leeks. Allow to simmer for 10 minutes.
  • Add wine, sherry, milk, wild rice, and thyme. Cook over medium-low heat. After twenty minutes, add cheeses and season with salt and pepper to taste. Add additional thyme and sherry if desired. Cook for another 10 minutes.
  • Remove soup from stove and blend with immersion blender (about 10 pulses, not until smooth)

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