Creamy Mushroom Wild Rice Soup Recipe
This Creamy Mushroom Wild Rice Soup is a hearty, comforting recipe made with earthy mushrooms, tender wild rice, fresh vegetables, herbs, and a rich, creamy broth. It's easy to prepare, perfect for meal prep, and can be adapted for vegetarian or dairy-free diets.Ready in about an hour, this cozy soup is ideal for weeknight dinners or chilly days and pairs wonderfully with crusty bread or a crisp green salad. It also stores and reheats well, making it a delicious make-ahead meal for busy weeks.
Ingredients
- 1 cup wild rice rinsed
- 2 tablespoons butter
- 1 medium onion diced
- 2 medium carrots diced
- 2 celery stalks diced
- 3 garlic cloves minced
- 16 ounces (450 g) cremini or baby bella mushrooms sliced
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
- 6 cups vegetable broth or chicken broth
- 2 tablespoons all-purpose flour optional, for a thicker soup
- 1 cup heavy cream
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper
- 2 tablespoons fresh parsley chopped (for garnish)
Instructions
- Cook the wild rice. Rinse the wild rice and cook it according to the package directions. Drain any excess liquid and set aside.
- Sauté the vegetables. Melt the butter in a large Dutch oven or soup pot over medium heat. Add the onion, carrots, and celery, and cook for 5–6 minutes until softened.
- Add the garlic and herbs. Stir in the minced garlic and thyme, and cook for about 30 seconds until fragrant.
- Cook the mushrooms. Add the sliced mushrooms and cook for 8–10 minutes, stirring occasionally, until they release their moisture and become nicely browned.
- Thicken the soup (optional). Sprinkle the flour over the vegetables and mushrooms. Stir continuously for 1 minute to cook out the raw flour taste.
- Add the broth. Slowly pour in the broth while stirring to prevent lumps. Bring the soup to a gentle boil.
- Combine the rice. Stir in the cooked wild rice and reduce the heat to a simmer. Cook for 10–15 minutes so the flavors can develop.
- Finish with cream. Reduce the heat to low and stir in the heavy cream. Season with salt and black pepper. Heat gently without allowing the soup to boil.
- Serve. Garnish with chopped fresh parsley and serve hot with crusty bread or a fresh green salad.