detour. My kitchen

Soups · FIRST EDITION

Roast mushroom & wild rice soup

An earthy mushroom and rice soup, finished with cream and a pile of browned mushrooms.

65 minutes · Serves 2

Something special

Centrepiece dishes and slower meals for a dinner or brunch worth gathering for.

Serving inspiration
Serving inspiration · stock photograph

If mushroom soup is familiar, roasting some of the mushrooms separately adds a different texture to every bowl.

Here’s how.

  1. 1

    Build the soup base

    Heat half the oil in a saucepan. Soften onion for 6 minutes, then add half the mushrooms and cook for 6 minutes. Stir in garlic for 30 seconds.

  2. 2

    Simmer the rice

    Add rice, water, thyme, pepper and two-thirds of the salt. Simmer partially covered for the packet cooking time, usually 35–45 minutes, until the rice is tender. Stir occasionally and top up water if needed.

  3. 3

    Roast the topping

    While the rice cooks, heat oven to 220°C / 425°F (200°C fan). Toss remaining mushrooms with remaining oil and salt. Roast on a wide tray for 18–22 minutes until browned, turning once.

  4. 4

    Finish the bowls

    Stir cream into the soup and heat gently for 2 minutes. Divide between bowls and top with the roast mushrooms and parsley.

Choose a rice blend with a cooking time of 45 minutes or less; pure wild rice may need substantially longer.

First edition recipe draft — not yet kitchen-tested. Cooking times are estimates.