Creamy Mushroom, Potato, and Wild Rice Soup with Paprika and Dill | Guest Recipes | Nigella's Recipes (2024)

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  Grains For Every Season

1. Place the wild rice in a medium saucepan with 1 teaspoon salt and water to cover by about 3 inches (7.5 cm). Bring to a boil, reduce the heat to a lively simmer, cover, and cook until the wild rice is fully tender and most of the grains have opened up, about 45 minutes. Check occasionally to make sure the water hasn’t cooked off. All the water may not be absorbed, so drain thoroughly. Set aside.
2. Pour a generous glug of olive oil into a large skillet or Dutch oven and set over medium-high heat. Add the mushrooms in an even layer and season with the chile flakes and a nice sprinkling of salt and pepper. (Cook the mushrooms in batches if your pan can’t accommodate them all in one layer.) Don’t disturb the mushrooms until they’re nicely browned on one side, then flip them over and cook until all are browned and slightly crisp at the edges, about 10 minutes per batch. Depending on the mushrooms, they may give off a lot of liquid; if so, just keep cooking until it has evaporated and the mushrooms will brown.
3. Scrape the mushrooms out of the pan into a bowl and set aside. Return the pan to the heat, reduce the heat to medium, add the butter and the leek, season lightly with salt and pepper, and cook until the leek slices are soft and fragrant, about 10 minutes; don’t let them brown. Add the garlic and cook, stirring, for another minute or two, then add the tomato paste, smoked paprika, and caraway seeds.
4. Cook, stirring and scraping the pan bottom, until the tomato paste has darkened and thickened a bit, about 5 minutes.
5. Add the broth, potato, thyme, and rosemary. Bring to a simmer and cook until the potato pieces are tender and easily crushed with a fork (scoop a couple out to test), about 20 minutes.
6. Add the cream, drained wild rice, and cooked mushrooms and simmer gently until the soup has thickened a bit and the raw cream flavor has cooked off, another 15 minutes or so. If the soup is getting very thick, add a bit of broth or water. The soup should be rich and creamy but not gloppy.
7. Taste and adjust the seasoning with more salt, pepper, or chile flakes. If you can, fish out and discard the thyme and rosemary stems, then add the dill. Serve hot. The soup will be good in the refrigerator for up to 2 days; I don’t recommend freezing this one, as the mushrooms can develop a weird texture.

1. Place the wild rice in a medium saucepan with 1 teaspoon salt and water to cover by about 3 inches (7.5 cm). Bring to a boil, reduce the heat to a lively simmer, cover, and cook until the wild rice is fully tender and most of the grains have opened up, about 45 minutes. Check occasionally to make sure the water hasn’t cooked off. All the water may not be absorbed, so drain thoroughly. Set aside.
2. Pour a generous glug of olive oil into a large skillet or Dutch oven and set over medium-high heat. Add the mushrooms in an even layer and season with the chile flakes and a nice sprinkling of salt and pepper. (Cook the mushrooms in batches if your pan can’t accommodate them all in one layer.) Don’t disturb the mushrooms until they’re nicely browned on one side, then flip them over and cook until all are browned and slightly crisp at the edges, about 10 minutes per batch. Depending on the mushrooms, they may give off a lot of liquid; if so, just keep cooking until it has evaporated and the mushrooms will brown.
3. Scrape the mushrooms out of the pan into a bowl and set aside. Return the pan to the heat, reduce the heat to medium, add the butter and the leek, season lightly with salt and pepper, and cook until the leek slices are soft and fragrant, about 10 minutes; don’t let them brown. Add the garlic and cook, stirring, for another minute or two, then add the tomato paste, smoked paprika, and caraway seeds.
4. Cook, stirring and scraping the pan bottom, until the tomato paste has darkened and thickened a bit, about 5 minutes.
5. Add the broth, potato, thyme, and rosemary. Bring to a simmer and cook until the potato pieces are tender and easily crushed with a fork (scoop a couple out to test), about 20 minutes.
6. Add the cream, drained wild rice, and cooked mushrooms and simmer gently until the soup has thickened a bit and the raw cream flavor has cooked off, another 15 minutes or so. If the soup is getting very thick, add a bit of broth or water. The soup should be rich and creamy but not gloppy.
7. Taste and adjust the seasoning with more salt, pepper, or chile flakes. If you can, fish out and discard the thyme and rosemary stems, then add the dill. Serve hot. The soup will be good in the refrigerator for up to 2 days; I don’t recommend freezing this one, as the mushrooms can develop a weird texture.