Ingredients
Aromatics:
- 1 tablespoon olive oil, or butter
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
Mushrooms:
- 1 pound mixed mushrooms (cremini, shiitake, oyster, etc.), sliced
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika (optional, but adds depth)
- Salt and black pepper to taste
Soup Base:
- 1 cup wild rice
- 6 cups low-sodium vegetable or chicken broth
- 1/2 cup all-purpose flour
Creamy Element:
- 1 cup heavy cream or half-and-half
- 2 tablespoons fresh chopped parsley (optional)
- Lemon juice to taste (optional)
Instructions
- Prep the Vegetables: Dice the onion, carrots, and celery. Slice your mushrooms. Mince the garlic.
- Cook the Aromatics: Heat the olive oil (or butter) in a large stockpot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, until softened (about 5-7 minutes). Add the garlic and cook for another 30 seconds, until fragrant.
- Sauté the Mushrooms: Add the mushrooms, thyme, paprika (if using), salt, and pepper to the pot. Cook, stirring occasionally, until the mushrooms are softened and have released their liquid, about 5-7 minutes.
- Simmer the Soup: Add the wild rice and broth to the pot. Bring to a boil, then reduce heat to low and simmer, covered, for 45-60 minutes, or until the wild rice is tender and has opened up. Stir occasionally to prevent sticking.
- While the rice simmers, make the creamy base: In a small bowl, whisk together the flour and 1/2 cup of the broth until completely smooth.
- Thicken & Add the Cream: Once the rice is tender, whisk the flour mixture into the soup. This will create a thicker consistency. Stir in the heavy cream (or half-and-half). Continue to simmer over low heat for 5-10 minutes, until the soup has thickened slightly.
- Finish and Serve: Stir in the parsley (if using) and taste for seasoning. Add salt and pepper as needed. A squeeze of lemon juice can also brighten the flavors if you desire. Serve hot, garnished with additional parsley if desired.
Tips
- Rice Options: You can use a wild rice blend for added textures and flavors.
- Flavor Boost: A splash of Worcestershire sauce adds a subtle umami depth.
- Vegetarian/Vegan: Substitute the broth and cream with vegetable-based options. A cashew cream made with soaked cashews and blended until smooth can replace the dairy-based cream.
- Make-ahead: This soup tastes even better the next day, making it ideal for meal prep!
Enjoy your warming and delicious Creamy Wild Rice Mushroom Soup!
