A rich, creamy mushroom and rice soup is balanced by the addition of sweet maple syrup. See the recipe for Wild Rice Soup with Maple Syrup ». Landon Nordeman

In this recipe for Soupe aux Champignons et Riz Sauvage a l’Érable, rich, creamy soup is balanced by the addition of hearty grains and sweet maple syrup. This recipe first appeared in The Sweet Life, a story about Quebec’s second-largest maple syrup-producing region, Bas-St-Laurent.


  • 6 cups chicken stock
  • 23 cup wild rice
  • 1 cup finely chopped shallots
  • 2 cups half-and-half
  • 14 cup flour
  • 2 tsp. fresh thyme leaves
  • 12 tsp. freshly ground black pepper, plus more to taste
  • 1 cup thinly sliced button mushrooms
  • 2 tbsp. maple syrup
  • Kosher salt, to taste
  • Thinly sliced chives, for serving


  1. In a 4-qt. saucepan, bring stock and rice to a boil over medium-high heat. Cover and cook, stirring, for 40 minutes. Add shallots and continue cooking until rice is tender, 5–10 minutes. In a small bowl, whisk half-and-half, flour, thyme, and pepper; whisk into soup. Add mushrooms and cook, stirring, until soup thickens, about 15 minutes. Stir in maple syrup, salt, and pepper; divide soup between 6 serving bowls. Garnish with chives.