If you live on a sailboat like me one thing you’ll appreciate is a good hot bowl of mushroom soup.  That soup can method you’ve been doing for all those years, throw them away, like now!  Here is the real deal.  What I’m about to share with you does take some time to make but it’s so worth it.

But I encourage those who are faint of heart to take a leap of faith and just go with it.  It’s already very earthy so why not add something a little more earthy and take advantage of a massive boost of protein and the other stuff that comes with it?For those of you who are open to entomophagy there is a special ingredient that will take this soup to a whole new level.  I’ll leave the cricket powder as an optional item.

Plus, doesn’t that make this overall recipe a one of a kind?



  • Tremendous boost to your immune system,a perfect antioxidant and kick starts your metabolism.
  • Mushrooms make a perfect replacement for red meat.
  • A Good kick of Vitamins that have a higher rate of absorption into your system AND no other fruit or vegetable has Vitamin D like a mushrooms does!
  • There’s books on this stuff … let’s just say they’re really good for you!



  • Very low in carbohydrates.
  • Gluten-free and high in protein.
  • 2-3x times more protein than a steak.
  • High in Vitamin B12, B2, Iron and Calcium.
  • It’s a complete protein.  Athletes pay attention here.

So what makes this Canadian?  It’s because I use Canadian Wild Rice and Canadian Mushrooms!  ?

Hope you enjoy doing this and love to hear from those who were willing to try it with the protein powder.

Note:  You can order the protein powder from Entomo farms.

Here are related links that you might like to try!


Print Recipe
Canadian Wild Mushroom Soup
Wild Mushroom Soup
Wild Mushroom Soup
  1. Turn your oven on to 375 degrees
  2. Grind dried mushrooms in spice grinder until finely ground. Approx 3 tablespoons.
  3. NOTE: Pay attention to next step do not pour water down the sink you'll need it!
  4. Bring 4 cups water, thyme, cumin (optional), bay leaf, garlic clove, 1 teaspoon salt, and baking soda to boil in medium saucepan over high heat. Add rice and return to boil. Cover saucepan, transfer to oven, and bake until rice is tender, 40 to 50 minutes. Test for al dente don't overcook the rice. Strain rice through fine-mesh strainer set in 4-cup liquid measuring cup; discard thyme, bay leaf, and garlic. Add enough water to reserved cooking liquid to measure 3 cups.
  5. Melt butter and a splash of olive oil in Dutch oven over med-high heat. Add cremini mushrooms, onion, minced garlic, tomato paste, 1 teaspoon salt, and 1 teaspoon pepper. Cook, stirring occasionally, until vegetables are browned and dark fond develops on bottom of pot, 15 minutes. Add sherry, scraping up any browned bits, and cook until reduced and pot is almost dry, about 2 minutes. Add ground mushrooms, add cricket powder (optional), Cayenne Pepper (optional), reserved rice cooking liquid, broth, soy sauce and bring to boil. Reduce heat to low and simmer, covered, until onion and mushrooms are tender, about 20 minutes.
  6. Whisk cornstarch and remaining ¼ cup water in small bowl. Stir cornstarch slurry into soup, return to simmer, and cook until thickened, about 2 minutes. Remove pot from heat and stir in cooked rice, cream, chives, and lemon zest. Cover and let stand for 20 minutes. Season with salt and pepper to taste.
  7. Decorate with very few drops of truffle oil, cream and a sprig of thyme. I have also add some sautéed mushrooms on top as well. You can't possibly go through the effort of making this masterpiece and not decorate it.