Creamy Wild Rice and Mushroom Soup
Cozy up with a bowl of hearty **Creamy Wild Rice and Mushroom Soup**, a comforting dish that combines earthy flavors and velvety textures in every spoonful. This rich, satisfying soup features tender wild rice, sautéed cremini mushrooms, and a medley of aromatic vegetables like onions, carrots, and celery, all simmered in a luscious broth infused with thyme and a touch of heavy cream. Perfect for chilly nights, this recipe balances wholesome ingredients with indulgent creaminess, making it a must-try for both weeknight dinners and special occasions. Garnish with fresh parsley and serve with crusty bread for a soul-warming meal that will leave everyone asking for seconds. Cooking time is under an hour, yielding six generous portions of this flavorful masterpiece. Ideal for lovers of comforting fall soups, gluten-friendly options, and wild rice recipes!
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Recipe Information
Ingredients
- 1 cup Wild rice
- 4 cups Water
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 2 medium Carrots, diced
- 2 stalks Celery stalks, diced
- 12 ounces Cremini or button mushrooms, sliced
- 1 teaspoon Thyme, dried
- 1 whole Bay leaf
- 2 tablespoons All-purpose flour
- 6 cups Chicken or vegetable broth
- 1 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper, freshly ground
- 2 tablespoons Parsley, chopped (optional, for garnish)
Instructions
Rinse the wild rice under cold running water. In a medium saucepan, combine the wild rice and 4 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 40–45 minutes until tender. Drain any excess water and set aside.
In a large pot or Dutch oven, heat the olive oil and butter over medium heat.
Add the diced onion and cook until translucent, about 3–4 minutes.
Stir in the minced garlic, diced carrots, and diced celery. Sauté for 5 minutes until the vegetables begin to soften.
Add the sliced mushrooms, thyme, and bay leaf. Cook for another 5–7 minutes until the mushrooms release their moisture and begin to brown.
Sprinkle the flour over the vegetables and stir to coat. Cook for 1–2 minutes to remove the raw flour taste.
Gradually pour in the broth, stirring constantly to avoid lumps. Bring the mixture to a simmer.
Add in the cooked wild rice and stir well.
Reduce the heat to low and stir in the heavy cream. Let the soup gently simmer for another 10 minutes, ensuring it does not boil.
Season with salt and black pepper to taste.
Discard the bay leaf before serving.
Ladle the soup into bowls and garnish with chopped parsley, if desired. Serve hot.
Nutrition Facts
Calories |
2181 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.0 g | 178% | |
| Saturated Fat | 67.5 g | 338% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 7844 mg | 341% | |
| Total Carbohydrate | 185.5 g | 67% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 22.7 g | ||
| Protein | 48.6 g | 97% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 275 mg | 21% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 2740 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
