Mezcal-Infused Creamy Mushroom and Wild Rice Soup

If you’re looking for an inventive, flavorful, and hearty dish to warm you up, look no further than this Mezcal-Infused Creamy Mushroom and Wild Rice Soup. This unique recipe combines earthy mushrooms, chewy wild rice, smoky bacon, and a touch of mezcal to create a soup that’s both comforting and indulgent. Perfect for fall or winter nights, this dish will fill your kitchen with irresistible aromas and your bowl with satisfying flavors.

Wild rice, with its nutty flavor and slightly chewy texture, perfectly complements the earthiness of shiitake mushrooms and the soup’s overall richness. Unlike traditional white or brown rice, wild rice maintains its distinct texture in hearty soups, providing a satisfying chew in every bite. Its robust flavor also stands up beautifully to bold ingredients like bacon and mezcal.

What makes this soup truly special is the addition of mezcal. This smoky, agave spirit infuses the soup with a depth that enhances the earthy mushrooms and savory bacon. The mezcal’s smoky notes elevate the mushroom and wild rice combination, creating a complex and layered experience.

The star ingredients, shiitake mushrooms, add a hearty, meaty texture and robust umami flavor. When cooked until golden brown and tender, they release rich juices into the broth, deepening its flavor. The combination with mezcal intensifies their smoky, earthy profile, making this soup truly unique.

Heavy cream balances the bold flavors while giving the soup a luxurious, velvety texture. It ties everything together, transforming the dish into decadent comfort food. The cream also tempers the heat from the red pepper flakes, while a squeeze of fresh lime juice adds bright, citrusy notes that cut through the richness and lift the entire dish.

SUGGESTED RECIPE: Black Trumpet Mushroom Cream Sauce with Wild Rice

Crispy bacon scattered throughout adds salty, savory bites that contrast perfectly with the creamy broth and tender mushrooms. It provides a delightful crunch and infuses the soup with an irresistible smokiness that pairs beautifully with the mezcal. Every spoonful offers a perfect balance of soft, chewy, and crispy textures, making each bite a memorable experience.

Mezcal-Infused Creamy Mushroom and Wild Rice Soup transforms a classic comfort dish into something extraordinary. The combination of nutty wild rice, smoky mezcal, and earthy mushrooms creates a rich, complex flavor, while crispy bacon adds a satisfying crunch. A sprinkle of fresh chives and grated Parmesan cheese brings brightness and depth to each bowl. This unique twist on traditional mushroom soup will impress both weeknight dinner guests and dinner party crowds, proving that comfort food can be both familiar and adventurous.

Mezcal-Infused Creamy Mushroom and Wild Rice Soup

Recipe by Kyle Taylor

5.0 from 1 vote

Course: MainsCuisine: FusionDifficulty: Medium

Servings

4

servings

Prep time

15

minutes

Cooking time

40

minutes

Total time

55

minutes

Mezcal-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.