Wild Rice Mushroom Soup
Cozy up with a hearty bowl of Wild Rice Mushroom Soup, a comforting and flavorful dish perfect for chilly evenings. This recipe combines nutty wild rice with earthy cremini mushrooms, aromatic herbs like thyme and rosemary, and a medley of sautéed vegetables for a rich and robust base. A splash of heavy cream adds velvety smoothness, while the touch of fresh parsley brightens each serving. Simmered to perfection in vegetable broth, this soup is as wholesome as it is satisfying. Ready in just over an hour, it's an ideal choice for a weeknight dinner or a make-ahead meal for the week. Whether you're a fan of rustic flavors or simply craving a warm, filling dish, this Wild Rice Mushroom Soup is sure to comfort and delight.
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Recipe Information
Ingredients
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 12 ounces cremini mushrooms, sliced
- 0.75 cup wild rice, rinsed
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 leaf bay leaf
- 1 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Melt the butter and olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, garlic, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened and the onion is translucent.
Add the sliced mushrooms to the pot and cook for an additional 5-7 minutes until the mushrooms release their moisture and begin to brown.
Stir in the rinsed wild rice and cook for 2 minutes to toast the rice slightly.
Pour in the vegetable broth and add the thyme, rosemary, and bay leaf. Stir to combine.
Bring the soup to a boil, then reduce the heat to low. Cover the pot and simmer for 45 minutes, or until the wild rice is tender but still slightly chewy.
Discard the bay leaf from the pot.
Stir in the heavy cream, salt, and black pepper. Cook for an additional 5 minutes to heat the cream through.
Taste and adjust seasonings as needed based on your preference.
Ladle the soup into bowls, garnish with fresh parsley if desired, and serve warm.
Nutrition Facts
Calories |
2139 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.2 g | 184% | |
| Saturated Fat | 72.0 g | 360% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 339 mg | 113% | |
| Sodium | 6217 mg | 270% | |
| Total Carbohydrate | 162.9 g | 59% | |
| Dietary Fiber | 31.9 g | 114% | |
| Total Sugars | 42.2 g | ||
| Protein | 46.3 g | 93% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 378 mg | 29% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 4760 mg | 101% | |
*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.
