Creamy mushroom, potato, and wild rice soup with paprika and dill from Grains for Every Season: Rethinking Our Way with Grains (page 292) by Joshua McFadden and Martha Holmberg

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Notes about this recipe

  • Eat Your Books

    Can substitute crème fraîche for heavy cream.

  • shelbstirr on February 16, 2026

    This was my first time having wild rice, I like it! Really good soup. Complex flavors if you take the time to notice them. I added 1lb chicken. Added 1t salt with the broth and felt that worked well. Some alterations I could play around with - add kale, no tomato paste, half the cream. Looking forward to the leftovers. Recipe notes say it doesn’t freeze well, 5 servings for me.

  • Plumberful on February 01, 2026

    This is a favorite soup in our house, especially on a cold mid-winter day, like today! It uses ingredients that I nearly always have. I use Lundberg’s Wild Mix rice and a combination of cream and homemade Creme Fraîche. Lots of dill, extra red pepper flakes, and hot smoked paprika make this a great soup!

  • Pimlicocook on January 13, 2026

    This was perfect for a rainy, wintry evening. Made with a mix of basmati and wild rice, as that’s all I could find at Sainsbury’s; would have liked more wild rice, but wonder if a 50/50 mix wouldn’t be ideal? Served with Alison Roman cheese scone on the side and a glass of red wine and a Tuesday night felt like a Friday night. (Used pressure cooker for rice - 3 minutes, natural release - and after stock, etc. was added: 5 minutes at high pressure, fast release.)

  • scampersand on January 04, 2026

    I’m surprised by the reviews saying this was bland! I love spicy foods so I amped up the chili flakes a bit and used hot smoked paprika and it was absolutely delicious.

  • JDeMarois on December 29, 2025

    Given how much I love the ingredients involved and this type of soup, I’m surprised to find it turned out just okay. There is a lot of prep work, but it’s not a difficult recipe overall and does come together quickly while the rice cooks. I just found the end result a bit bland. My only modification was no caraway seed on had so used a bit of Penzey’s Old World blend, which fits the flavor profile. I ended up adding a splash of sherry vinegar and that did help brighten the final product. My kids ate it so well call that a win.

  • cadfael on November 21, 2025

    Yummy BLT. I made this again today. It is a favorite. The only change I made was to add mushroom bouillon cubes and a T of dried porcini powder to hot water instead of chicken broth. I wanted to retain the earthy mushroom flavour.

  • kkmatti on December 31, 2024

    This was excellent! I didn't have caraway, but the recipe only called for 1/4 tsp, so I skipped it. I added Aleppo pepper at the end for a little kick. I didn't love the dill in this, so would probably skip that next time.

  • rmardel on September 27, 2024

    Fabulous recipe with excellent, deeply layered depth of flavor. The whole thing comes together while the wild rice cooks. Although the technique may seem a bit fiddly, the details are an important aspect in building the final depth exhibited in this soup. I wouldn't say it was too difficult or fiddly to become a frequent repeat

  • RThoma on February 02, 2023

    Delicious soup with deep flavor. I omitted caraway seeds, but otherwise followed the recipe closely and the end result was a great meal on a cold winter day. Will repeat!

  • RThoma on February 02, 2023

    Delicious soup!

  • leannerfiedoro on October 14, 2022

    I used coconut milk instead of cream and it came out brilliantly!

  • CheesyKranskyLove on October 03, 2022

    Agree with previous poster that the amount of cream can be reduced as it doesn't do much. I used a mix of shiitake & regular button mushroom.

  • clkandel on February 24, 2022

    Great depth of flavor. I used a fraction of the amount of cream called for and thought it was plenty to get the silky mouth feel without all the added fat. Add a salad and some crusty bread and this would be a great meal.

  • allisonsemele on January 18, 2022

    This is a lovely soup with a great mix of textures. It does take a long time. If I make this again, I might brown the mushrooms in the oven so I can get them all done at once. I used half the called for cream and thought that was plenty. I used the full amount of caraway seed and didn’t notice it in the final soup.

  • jenburkholder on January 16, 2022

    Agree with what everyone else has said - delicious, if not quite a quick weeknight meal. Used a mix of oyster and cremini mushrooms, and crème fraîche for the cream. We also upped the caraway to 3/4 tsp and it still wasn’t exactly overpowering, so 1/4 def would not have been enough in my opinion.

  • metacritic on January 16, 2022

    This is absolutely fantastic. I had all the ingredients - and a very good chicken broth -- and found this a warming dish with great depth. The carraway and dill made it feel Nordic. The wild rice summoned the midwest. While no step was complicated, the sequence of steps took some time. It's a bit fiddly but well worth the effort.

  • GretchenHicks on January 14, 2022

    Accidentally got black rice instead of wild. Thought I had caraway seeds and didn't. So those are my deviations. This was delicious but fussy. Had to cook everything separately and then put together. Not sure it was worth the time for me.

  • Erobbins on January 04, 2022

    Creamy Mushroom, Potato, and Wild Rice Soup, Grains for Every Season, p.292 I had already cooked (1) some sauteed King trumpet mushrooms and (2) scalloped potatoes. As their components were the same as other soup ingredients I decided to use them and it also sped things along. I skipped the chicken broth and just added hot water as needed. The only thing I didn't have was fresh dill, so I added some dried dill in with the other sauteing spices and herbs with the leeks, and then I also added about 2 tablespoons of Pernod, an herby liqueur. I used creme fraiche rather than heavy cream, as I had that on hand. To serve, I garnished with some homemade croutons. Absolutely delicious and perfect for a cold dreary night.

  • pattyatbryce on January 04, 2022

    Really nice soup for a cold night. Serve with some homemade bread and it's a hearty meal.

  • Lsblackburn1 on November 28, 2021

    This is delicious. Lots of steps involved, so took awhile, but worth it. I omitted the caraway, but otherwise followed the recipe.

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