One Pot Creamy Wild Rice And Mushroom Soup
- Cook Time: 65 minutes
- Total Time: 1 hour 5 minutes
- Diet: Vegetarian
Ingredients
Scale
- 2 tablespoons butter or olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 16 ounces cremini or baby bella mushrooms, sliced
- 1 cup uncooked wild rice (not a blend)
- 6 cups vegetable or chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- 1 cup heavy cream (or full-fat coconut milk)
- 2 tablespoons all-purpose flour
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- In a large dutch oven or heavy-bottomed pot, melt the butter over medium heat. Add the diced onion, carrots, and celery. Cook for 5 to 7 minutes until the vegetables have softened and the onion becomes translucent.
- Add the sliced mushrooms and minced garlic to the pot. Cook for another 8 to 10 minutes, stirring occasionally. The mushrooms will first release their moisture and then begin to brown, which is essential for a deep, savory flavor.
- Stir in the dried thyme, rosemary, salt, pepper, and the uncooked wild rice. Toss everything together for a minute to toast the rice slightly, then pour in the broth and add the bay leaf.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and simmer for 45 to 50 minutes. The soup is ready when the wild rice is tender and some of the grains have started to “pop” open.
- In a small bowl, whisk together the heavy cream and flour until smooth. Slowly pour this mixture into the simmering soup while stirring constantly. Let it cook for another 3 to 5 minutes until the soup thickens slightly and becomes beautifully creamy.
- Remove the bay leaf. Taste the soup and adjust the salt and pepper if needed. Garnish with fresh chopped parsley before serving hot.