Delicious Wild Rice and Mushroom Soup
Cozy up with a hearty bowl of Delicious Wild Rice and Mushroom Soup, a soul-warming blend of nutty wild rice, earthy cremini mushrooms, and fresh herbs in a creamy broth. This comforting soup is a perfect balance of textures and flavors, featuring tender vegetables like carrots, celery, and onion alongside the chewy bite of wild rice. Slowly simmered with aromatic garlic, thyme, and a touch of heavy cream, this recipe offers a restaurant-quality experience right in your kitchen. Ideal for weeknight dinners or chilly afternoons, this easy-to-make soup is ready in just over an hour and serves six generous portions. Pair it with crusty bread for a meal that’s as satisfying as it is wholesome.
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Recipe Information
Ingredients
- 1 cup wild rice
- 3 cups water
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 12 ounces cremini mushrooms, sliced
- 1 tablespoon all-purpose flour
- 6 cups low-sodium vegetable broth
- 1 cup heavy cream
- 2 teaspoons fresh thyme leaves
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon black pepper
Instructions
Begin by cooking the wild rice. Rinse the rice under cold water in a sieve. In a medium saucepan, bring 3 cups of water to a boil, add the wild rice, reduce the heat, cover, and let simmer for 40-45 minutes, or until the rice is tender. Drain any excess water and set aside.
While the rice is cooking, heat olive oil and butter in a large pot or Dutch oven over medium heat.
Add the diced onion, carrots, and celery to the pot. Cook for 6-8 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the sliced mushrooms to the pot and cook for 8-10 minutes, stirring occasionally, until they release their moisture and begin to brown.
Sprinkle the flour over the vegetables and mushrooms. Stir well to coat everything evenly and cook for 1-2 minutes to remove the raw flour taste.
Slowly pour in the vegetable broth, stirring constantly to ensure no lumps form. Bring the mixture to a gentle simmer.
Add the cooked wild rice to the pot and stir in the fresh thyme leaves. Simmer the soup for another 10-15 minutes to allow the flavors to meld together.
Reduce the heat to low and stir in the heavy cream. Let the soup warm through for 2-3 minutes, being careful not to let it boil.
Taste the soup and season with salt and black pepper as needed.
Ladle the soup into bowls and garnish with fresh parsley before serving.
Nutrition Facts
Calories |
2174 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.1 g | 173% | |
| Saturated Fat | 65.8 g | 329% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 306 mg | 102% | |
| Sodium | 3756 mg | 163% | |
| Total Carbohydrate | 193.9 g | 71% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 28.1 g | ||
| Protein | 39.7 g | 79% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 315 mg | 24% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 4041 mg | 86% | |
*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.
