This Mezcal-Infused Creamy Mushroom and Wild Rice Soup transforms traditional comfort food into something extraordinary. By combining earthy mushrooms, nutty wild rice, and smoky mezcal, you’ll create a sophisticated soup perfect for cold evenings.
The Perfect Ingredients
Wild rice provides both nutritional benefits and structural integrity that white rice lacks. Its chewy texture and nutty flavor create a satisfying contrast to the creamy broth while maintaining its bite even when reheated.
Shiitake mushrooms form the heart of this soup, offering meaty texture and rich umami. For maximum flavor, sauté them in small batches until golden brown before adding to the soup. This crucial step caramelizes their natural sugars and concentrates their earthy essence. Consider incorporating cremini and oyster mushrooms for even more complexity.
The unexpected hero is mezcal, which elevates this soup beyond ordinary mushroom varieties. Unlike stronger spirits, mezcal integrates seamlessly with the mushrooms, contributing complex smokiness that enhances rather than overwhelms. The alcohol cooks off, leaving behind sophisticated notes of charred wood and sweet agave that perfectly complement the earthy ingredients.
Heavy cream creates the luxurious texture that defines this comfort food while balancing the bold flavors. Its silky consistency transforms the broth, coating each spoonful with smooth richness. A finishing squeeze of fresh lime adds brightness that cuts through this richness, creating perfect balance.
Crispy bacon scattered throughout adds textural contrast and another layer of smokiness that pairs perfectly with the mezcal. Reserve some crispy pieces as garnish for maximum impact.
Technique Matters
The key to exceptional results lies in proper technique:
- Sauté mushrooms properly until golden to develop deep flavor
- Add mezcal at the right moment to capture its essence
- Use a roux-based cream sauce for silky texture
- Properly cook wild rice separately to maintain its texture
- Finish with fresh elements that brighten the rich base
Serving Suggestions
This versatile soup works beautifully as a hearty main course with crusty bread or as an elegant starter for dinner parties. Pair it with a medium-bodied red wine with earthy notes, like Pinot Noir, or echo the flavors with a small measure of the same mezcal used in cooking.
For a vegetarian version, substitute smoked salt and paprika for bacon and use mushroom stock for the base.
The flavors actually improve after a day in the refrigerator, making this an excellent make-ahead option for busy weeknights or entertaining.
This innovative twist on traditional mushroom soup demonstrates that comfort food can be both familiar and adventurous. By incorporating unexpected elements like mezcal and wild rice, this recipe delivers a sophisticated experience that satisfies nostalgic cravings while delighting even the most discerning palates.
Mezcal-Infused Creamy Mushroom and Wild Rice Soup
4
servings15
minutes40
minutes55
minutesMezcal-Infused Creamy Mushroom and Wild Rice Soup blends smoky mezcal, earthy shiitake mushrooms, wild rice, and savory bacon in a rich, creamy broth, offering a comforting and flavorful meal perfect for cooler days.
Ingredients
1 pound shiitake mushrooms, thinly sliced
1 cup wild rice
1/2 pound bacon, chopped
2 tablespoons extra virgin olive oil
6 cups vegetable broth
1 large onion, finely chopped
4 cloves of garlic, minced
2 tablespoons mezcal
4 sprigs of thyme
2 bay leaves
1 lime, juiced
1 cup heavy cream
1/2 teaspoon red pepper flakes
to taste, salt and ground black pepper
for garnish, freshly chopped chives
for garnish, grated Parmesan cheese
Directions
- Cook Wild Rice:
Rinse the wild rice under cold water. In a small saucepan, bring 2 cups of water to a boil. Add the wild rice, reduce to the heat to low, cover, and cook until the rice is tender, 40-45 minutes. Fluff with a fork. - Cook the Bacon:
In a large pot, cook the bacon over medium heat until it’s crispy, 5-6 minutes. Remove the bacon and set aside, leaving the fat in the pot. - Sauté Onion and Garlic:
Add the onion and garlic and cook for 1-2 minutes, until fragrant and translucent. Increase the heat to medium-high and add the mushrooms, cooking until browned and tender, about 5 minutes. - Cook the Mushrooms:
Add the sliced mushrooms to the pot. Sauté for 5-6 minutes, stirring occasionally, until the mushrooms are browned and have released most of their moisture. - Deglaze with Mezcal:
Add the mezcal to the pot and deglaze, scraping up any browned bits from the bottom. Allow the alcohol to evaporate for 1-2 minutes. - Add Broth and Herbs:
Add the vegetable broth, thyme sprigs, and bay leaves, then bring the soup to a boil. Reduce the heat to low, cover, and let it simmer for 15-20 minutes. - Add Remaining Ingredients:
Stir in the cooked wild rice, bacon, heavy cream, lime juice, and red pepper flakes. Season with salt and ground black pepper to taste. Simmer the soup for 5-10 minutes, allowing the flavors to meld. - Garnish and serve:
Remove the thyme sprigs and bay leaves from the soup. Ladle the soup into bowls and garnish with freshly chopped chives and grated Parmesan cheese. Serve hot.
SUGGESTED RECIPE: Black Trumpet Mushroom Cream Sauce with Wild Rice
Whether you’re cooking for yourself, hosting friends, or building a cozy vegetarian menu, this wild rice bowl delivers warmth, depth, and brightness in every bite. And if you’re looking to take it a step further, serve it with a black trumpet mushroom cream sauce on the side or drizzled over the top. The rich, woodsy intensity of the mushrooms melts into a silky, savory sauce that deepens the dish without overwhelming it — a perfect companion to the roasted root vegetables and nutty wild rice.
