Wild Rice and Mushroom Soup
Cozy up with a steaming bowl of Wild Rice and Mushroom Soup, a hearty, flavor-packed recipe perfect for chilly days. Featuring nutty wild rice, tender baby bella mushrooms, and a medley of aromatic vegetables, this comforting soup is simmered in a rich vegetable broth infused with thyme and rosemary. A splash of heavy cream adds indulgent creaminess, elevating the dish to new levels of deliciousness. Ready in just over an hour, this one-pot wonder is as easy to make as it is satisfying. Garnish with fresh parsley for a pop of color and serve it as a wholesome main course or a starter for a cozy dinner. Ideal for mushroom lovers and fans of rustic, earthy flavors, this recipe is sure to become a favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 1 medium carrot, diced
- 2 celery stalks, diced
- 12 ounces baby bella mushrooms, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary, chopped
- 0.75 cup wild rice, uncooked
- 6 cups vegetable broth
- 1 bay leaf
- 1 cup heavy cream
- 2 tablespoons fresh parsley, chopped (optional for garnish)
- to taste salt
- to taste ground black pepper
Instructions
Heat the olive oil and butter in a large pot over medium heat until the butter is melted.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic, carrot, and celery, and cook for an additional 2-3 minutes, stirring occasionally.
Add the sliced mushrooms to the pot and sauté for 7-9 minutes, or until they release their moisture and it evaporates.
Sprinkle in the thyme and rosemary, and stir to coat the vegetables with the herbs.
Add the uncooked wild rice, vegetable broth, and bay leaf to the pot. Stir well and bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for 45 minutes, or until the wild rice is tender.
Remove the bay leaf and discard.
Stir in the heavy cream and heat the soup gently over low heat for 5 minutes. Do not bring the soup to a boil after adding the cream.
Taste and adjust the seasoning with salt and ground black pepper as needed.
Ladle the soup into bowls, garnish with fresh parsley if desired, and serve warm.
Nutrition Facts
Calories |
2487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.7 g | 189% | |
| Saturated Fat | 69.7 g | 349% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 6038 mg | 263% | |
| Total Carbohydrate | 230.4 g | 84% | |
| Dietary Fiber | 38.1 g | 136% | |
| Total Sugars | 43.5 g | ||
| Protein | 58.3 g | 117% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 428 mg | 33% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 5244 mg | 112% | |
*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.
