Creamy Mushroom and Wild Rice Soup

 Ingredients

To make this comforting mushroom and wild rice soup, you’ll need the following ingredients:



1 cup wild rice (uncooked)

4 cups vegetable or chicken broth (divided)

2 tablespoons butter (or olive oil for a dairy-free option)

1 medium onion, finely chopped

2 cloves garlic, minced

16 oz (about 4-5 cups) cremini or button mushrooms, sliced

2 tablespoons all-purpose flour (for thickening)

1 cup heavy cream (or half-and-half for a lighter version)

1 teaspoon dried thyme (or 1 tablespoon fresh thyme)

Salt and freshly ground black pepper to taste

Chopped fresh parsley for garnish (optional)


How to Make Creamy Mushroom and Wild Rice Soup

Step 1: Cook the Wild Rice

Begin by cooking 1 cup of wild rice in 2 cups of broth (or water) according to the package instructions. This usually takes about 40-45 minutes. Set aside once cooked.

Step 2: Sauté the Vegetables

In a large pot or skillet, melt 2 tablespoons of butter over medium heat. Add 1 chopped onion and sauté until softened, about 3-4 minutes.

Add 2 cloves of minced garlic and cook for an additional minute until fragrant.

Step 3: Cook the Mushrooms

Add the sliced mushrooms to the pot and sauté until they release their moisture and become golden brown, about 7-8 minutes. The mushrooms should have a tender, meaty texture.

Step 4: Make the Roux

Sprinkle 2 tablespoons of flour over the mushroom mixture and stir well. Cook the flour for about 1-2 minutes to remove any raw taste.

Step 5: Add Broth and Simmer

Gradually add the remaining 2 cups of broth while stirring constantly to prevent lumps. Bring the mixture to a gentle simmer and let it cook for about 10 minutes to thicken slightly.

Step 6: Stir in the Cream and Wild Rice

Once the soup has thickened, stir in 1 cup of heavy cream and the cooked wild rice. Add 1 teaspoon of dried thyme, and season with salt and pepper to taste. Let the soup simmer for an additional 5-10 minutes to allow the flavors to meld together.

Step 7: Serve and Garnish

Ladle the soup into bowls and garnish with fresh parsley for a pop of color and freshness. Serve warm with crusty bread or crackers.

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