Mushroom Wild Rice Chowder

This wild rice chowder takes an unexpected turn with curry powder, cinnamon, and dry mustard alongside the classic mushroom and celery base. Those warm spices transform what could be a standard cream soup into something with real depth and a gentle heat that builds with each spoonful. Soy milk instead of dairy keeps it plant-based without sacrificing creaminess.

The roux-style base starts with sauteed mushrooms and celery, then flour gets sprinkled over and cooked for a minute to remove its raw taste. Adding the water gradually while stirring constantly prevents lumps and creates a smooth, thick broth. This is the same technique behind any good chowder, just without the butter and cream.

Cooked wild rice goes in after the base thickens. Wild rice has a chewy, nutty character that stands up to bold spicing better than white rice ever could. Each grain keeps its shape and adds a satisfying bite to the creamy broth.

Chef Tips

• Cook the wild rice ahead of time. It takes 45 to 60 minutes to cook and this chowder only takes 30, so having it ready saves you waiting.
• Toast the almond slivers in a dry skillet until golden before garnishing. Raw almonds are bland by comparison and don’t add the same crunch.
• Add the soy milk last and heat gently. Boiling soy milk can cause it to curdle and separate.

Variations

• Use coconut milk instead of soy milk for a richer, slightly sweet base that pairs beautifully with the curry.
• Add diced sweet potato along with the mushrooms for more body and natural sweetness.
• Stir in a handful of baby spinach just before serving for color and extra nutrients.