Wild Mushroom Soup

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1.0 min read

Wild Mushroom Soup

Course: Appetizer, Lunch, Side Dish, Soup, Vegetarian
Cuisine: American, Comfort Food, International, Vegan, Vegetarian
Yield: 15 8-ounce servings


  • 2 pounds domestic mushrooms
  • 1 pound shiitake de-stemmed
  • 1.5 pound portabella dirt taken off stem, but stem on
  • 1 cup brown basmati rice
  • 2 onion chopped
  • 1/2 cup garlic
  • 2 carrots chooped
  • 1/2 bunch celery chopped
  • 1/4 head fennel chopped
  • 1/4 bunch thyme picked & chopped
  • 1/4 bunch rosemary picked & chopped
  • 1/4 bunch parsley picked & chopped
  • 1/4 cup porcini (dry) ground
  • 1/4 tablespoon peppercorn ground
  • 1/2 tablespoon coriander ground
  • 1/2 tablespoon black pepper & dry oregano to taste
  • 1/2 tablespoon chili powder
  • 1/4 tablespoon salt
  • 1 gallon vegetable stock


  • Clean all mushrooms and rough chop all vegetables.
  • In a large hot stockpot sweat all vegetables, herbs and rice.
  • When vegetables are soft add the rest of the ingredients.
  • Bring to boil and reduce to simmer for until rice is very soft (1 hour) puree.
  • If covers back of a spoon it is thick enough otherwise reduce more on stove.
  • Over low temperature and make sure it does not burn.
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