Creamy Wild Rice And Mushroom Soup Recipe
- Cook Time: 60 minutes
- Total Time: 1 hour
- Diet: Vegetarian, Gluten-Free
Ingredients
Scale
- 1 cup uncooked wild rice (or a wild rice blend)
- 1 lb cremini or baby bella mushrooms, sliced
- 2 tablespoons unsalted butter
- 1 large yellow onion, diced
- 3 carrots, peeled and diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 6 cups chicken or vegetable broth
- 1/4 cup all-purpose flour
- 1 cup heavy cream
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion, carrots, and celery. Cook for about 5 to 7 minutes until the vegetables are softened and the onions are translucent. This builds the foundational flavor for your soup.
- Increase the heat slightly and add the sliced mushrooms to the pot. Sauté them for 8 to 10 minutes until they release their moisture and turn a deep golden brown. Stir in the minced garlic and dried thyme, cooking for just another minute until fragrant.
- Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste. Slowly pour in the broth while whisking to ensure no lumps form. Add the uncooked wild rice and bring the mixture to a boil.
- Reduce the heat to low, cover the pot with a lid, and let it simmer. Cook for 40 to 45 minutes, or until the wild rice is tender and some of the grains have “popped” open. Stir occasionally to prevent the rice from sticking to the bottom.
- Once the rice is cooked, stir in the heavy cream. Let the soup simmer uncovered for another 5 minutes to thicken slightly. Season generously with salt and black pepper to taste. If the soup is too thick, you can splash in a little more broth or water.
- Ladle the hot soup into bowls and garnish with freshly chopped parsley. Serve immediately while it is warm and creamy.