Creamy Wild Rice Mushroom Soup Recipe

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!

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