Description
This Creamy Wild Rice and Mushroom Soup is a hearty and comforting dish filled with earthy mushrooms, nutty wild rice, and a rich, creamy broth. Perfect for cold weather or when you’re craving a satisfying bowl of soup, it’s wholesome, flavorful, and easy to make.
Ingredients
Units
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- 1 cup uncooked wild rice
- 2 tbsp olive oil or butter
- 1 medium onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 8 oz mushrooms, sliced (button, cremini, or a mix)
- 6 cups vegetable or chicken broth
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1 cup heavy cream or half-and-half
- 2 tbsp all-purpose flour (optional, for thickening)
- 1/4 cup chopped fresh parsley, for garnish
Instructions
1. Cook the Wild Rice:
- Cook the wild rice according to package instructions. This typically takes about 40-50 minutes. Drain any excess water and set aside.
2. Sauté the Vegetables:
- In a large pot or Dutch oven, heat the olive oil or butter over medium heat.
- Add the onion, carrots, and celery. Cook for 5-7 minutes, or until softened.
- Stir in the garlic and mushrooms and sauté for another 5 minutes, until the mushrooms release their moisture and are lightly browned.
3. Add the Broth and Spices:
- Stir in the cooked wild rice, broth, thyme, parsley, salt, and black pepper. Bring to a boil, then reduce the heat to low.
- Simmer uncovered for 15-20 minutes to allow the flavors to meld.
4. Make It Creamy:
- If using flour for thickening, whisk it into the heavy cream or half-and-half to make a slurry. Slowly stir this mixture into the soup.
- Cook for another 5-7 minutes over low heat, stirring frequently, until the soup thickens slightly.
5. Serve:
- Ladle the soup into bowls and garnish with fresh parsley. Serve warm with crusty bread or crackers.
Notes
- Vegetarian/Vegan Option: Use vegetable broth and substitute the cream with coconut milk or a plant-based cream alternative.
- Make Ahead: The soup can be made a day in advance and stored in the refrigerator. Add the cream just before reheating for best results.
- Storage: Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.