Mushroom Wild Rice Soup
Cozy up with a bowl of Mushroom Wild Rice Soup, a hearty and comforting recipe that's perfect for chilly evenings or when you're craving something soul-soothing yet wholesome. This creamy soup boasts tender wild rice, earthy baby bella mushrooms, and a medley of aromatics like garlic, onion, carrot, and celery, all simmered to perfection in a savory vegetable broth. Infused with the warm flavors of dried thyme and rosemary, it’s finished with a touch of heavy cream for an irresistibly velvety texture. Easy to make in under an hour, this one-pot meal is ideal for weeknight dinners or meal prep. Garnished with fresh parsley for a pop of color, it’s as delightful to look at as it is to eat! Healthy, satisfying, and vegetarian-friendly, this mushroom and wild rice soup is sure to be a family favorite.
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Recipe Information
Ingredients
- 3 tablespoons Butter
- 1 tablespoon Olive oil
- 1 medium Yellow onion, finely diced
- 1 medium Carrot, diced
- 1 stalk Celery stalk, diced
- 3 cloves Garlic, minced
- 16 ounces Baby bella mushrooms, sliced
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary, crushed
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 1 cup Wild rice blend, rinsed
- 6 cups Vegetable broth
- 1 cup Heavy cream
- 2 tablespoons Cornstarch
- 2 tablespoons Water
- 2 tablespoons Chopped fresh parsley (optional, for garnish)
Instructions
Heat a large pot or Dutch oven over medium heat. Melt the butter and olive oil together.
Add the diced onion, carrot, and celery, and sauté for 5 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic and sliced mushrooms. Cook for another 8-10 minutes, stirring frequently, until the mushrooms are browned and most of their moisture has evaporated.
Stir in the dried thyme, dried rosemary, salt, and black pepper. Mix well to coat the vegetables in the spices.
Add the wild rice and vegetable broth to the pot. Stir to combine and bring the mixture to a boil.
Reduce the heat to low, cover, and simmer for 40-45 minutes, or until the wild rice is tender.
In a small bowl, whisk together the heavy cream, cornstarch, and water until smooth.
Slowly pour the cream mixture into the soup, stirring constantly. Allow the soup to simmer for 5 more minutes, or until it thickens slightly.
Taste the soup and adjust seasoning with additional salt and pepper if needed.
Ladle the soup into bowls and garnish with chopped fresh parsley if desired. Serve warm.
Nutrition Facts
Calories |
456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.6 g | 32% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 1122 mg | 49% | |
| Total Carbohydrate | 48.3 g | 18% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 7.0 g | ||
| Protein | 11.0 g | 22% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 65 mg | 5% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 864 mg | 18% | |
*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.
