As the temperatures drop and cozy comfort foods take center stage, this Creamy Wild Rice and Mushroom Soup is the perfect dish to warm you from the inside out. Rich and hearty, yet elegant, this soup is a blend of earthy wild rice, savory mushrooms, and a velvety cream base. Ideal for chilly evenings or as a main course for a light lunch, this soup is loaded with nutrients and flavors that feel indulgent, yet healthy. Whether you’re a soup lover or just looking for something deliciously satisfying, this recipe will become a go-to favorite.
Ingredients:
- 1 cup wild rice, rinsed
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 large carrots, peeled and diced
- 2 stalks celery, diced
- 8 oz baby bella mushrooms, sliced (or any mushrooms of your choice)
- 6 cups vegetable broth (or chicken broth for non-vegetarian)
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 cup heavy cream (or coconut milk for a dairy-free version)
- 1/4 cup all-purpose flour (for thickening)
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped (optional)
- 1 tablespoon lemon juice (optional, for brightness)
Preparation:
Step 1: Cook the Wild Rice
Start by cooking the wild rice. In a medium saucepan, combine 1 cup of wild rice with 3 cups of water. Bring it to a boil, then reduce the heat to low and cover the pot. Let it simmer for about 40-45 minutes until the rice is tender but still has a slight bite. Drain any excess water and set the cooked rice aside.
Step 2: Sauté the Vegetables
While the rice is cooking, heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large pot over medium heat. Add the chopped onion, minced garlic, carrots, and celery. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent.
Step 3: Cook the Mushrooms
Add the sliced mushrooms to the pot and cook for an additional 5-6 minutes, allowing them to release their moisture and develop a nice golden-brown color. Mushrooms are the star of this dish, so give them time to get that rich, earthy flavor.
Step 4: Add the Broth and Spices
Once the mushrooms are nicely browned, pour in the 6 cups of vegetable broth. Stir in 1 teaspoon of dried thyme and the bay leaf. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes, allowing all the flavors to meld together.
Step 5: Make the Creamy Base
In a small bowl, whisk together 1/4 cup all-purpose flour and 1 cup of heavy cream until smooth. Slowly pour this mixture into the soup, stirring constantly to avoid any lumps. Let the soup simmer for an additional 5-10 minutes until it thickens and becomes creamy.
Step 6: Add the Cooked Rice
Stir in the cooked wild rice to the soup and continue cooking for another 5 minutes to warm the rice through and combine all the flavors.
Step 7: Season and Finish
Taste the soup and season with salt and pepper to your liking. If you prefer a bit of brightness, stir in 1 tablespoon of lemon juice. For a fresh touch, garnish with chopped parsley before serving.
Cooking Notes:
- Rice Texture: Wild rice has a unique texture and takes longer to cook than white rice. Make sure to keep an eye on it so it doesn’t overcook. It should be tender but still have a slight bite.
- Mushroom Variety: Feel free to experiment with different types of mushrooms like shiitake, oyster, or portobello for deeper, umami-rich flavors.
- Dairy-Free Option: Substitute the heavy cream with coconut milk or any non-dairy cream for a vegan or dairy-free version of this soup.
- Gluten-Free Version: To make this recipe gluten-free, use cornstarch or gluten-free flour instead of regular all-purpose flour.
Serving Suggestions:
This Creamy Wild Rice and Mushroom Soup is hearty enough to be served as a main course, especially with crusty bread or a side salad. Here are a few pairing ideas:
- With Fresh Baguette: Serve the soup with a slice of toasted baguette or homemade garlic bread to soak up the creamy broth.
- As a Starter: This soup can also be served as a starter for a larger meal, such as a roast chicken dinner or a vegetarian pasta dish.
- For a Hearty Lunch: Pair it with a crisp green salad dressed with a light vinaigrette for a balanced and satisfying lunch.
Tips:
- Advance Prep: The soup can be made in advance and stored in the refrigerator for up to 3 days. In fact, the flavors may deepen and become even more delicious over time. Simply reheat gently on the stove.
- Freezing the Soup: This soup freezes well, but keep in mind that the cream may separate slightly when reheated. If freezing, consider adding the cream after reheating.
- Extra Vegetables: If you want to bulk up the soup, add more vegetables such as kale, spinach, or potatoes.
Nutritional Information:
- Calories: 320 per serving
- Protein: 8g
- Sodium: 780mg
- Fat: 18g
- Carbohydrates: 34g
- Fiber: 5g
Conclusion:
This Creamy Wild Rice and Mushroom Soup is a perfect example of comfort food done right—rich, filling, and bursting with earthy flavors. The combination of wild rice and mushrooms provides a satisfying texture and depth, while the creamy broth ties everything together beautifully. Whether you’re making it for a cozy family dinner or a dinner party, this soup is sure to impress with its heartwarming flavors and simple elegance.
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Creamy Wild Rice and Mushroom Soup 🍲🍄
- Total Time: 45 minutes
Ingredients
- 1 cup wild rice, rinsed
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 large carrots, peeled and diced
- 2 stalks celery, diced
- 8 oz baby bella mushrooms, sliced (or any mushrooms of your choice)
- 6 cups vegetable broth (or chicken broth for non-vegetarian)
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 cup heavy cream (or coconut milk for a dairy-free version)
- 1/4 cup all-purpose flour (for thickening)
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped (optional)
- 1 tablespoon lemon juice (optional, for brightness)
Instructions
Step 1: Cook the Wild Rice
Start by cooking the wild rice. In a medium saucepan, combine 1 cup of wild rice with 3 cups of water. Bring it to a boil, then reduce the heat to low and cover the pot. Let it simmer for about 40-45 minutes until the rice is tender but still has a slight bite. Drain any excess water and set the cooked rice aside.
Step 2: Sauté the Vegetables
While the rice is cooking, heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large pot over medium heat. Add the chopped onion, minced garlic, carrots, and celery. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent.
Step 3: Cook the Mushrooms
Add the sliced mushrooms to the pot and cook for an additional 5-6 minutes, allowing them to release their moisture and develop a nice golden-brown color. Mushrooms are the star of this dish, so give them time to get that rich, earthy flavor.
Step 4: Add the Broth and Spices
Once the mushrooms are nicely browned, pour in the 6 cups of vegetable broth. Stir in 1 teaspoon of dried thyme and the bay leaf. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes, allowing all the flavors to meld together.
Step 5: Make the Creamy Base
In a small bowl, whisk together 1/4 cup all-purpose flour and 1 cup of heavy cream until smooth. Slowly pour this mixture into the soup, stirring constantly to avoid any lumps. Let the soup simmer for an additional 5-10 minutes until it thickens and becomes creamy.
Step 6: Add the Cooked Rice
Stir in the cooked wild rice to the soup and continue cooking for another 5 minutes to warm the rice through and combine all the flavors.
Step 7: Season and Finish
Taste the soup and season with salt and pepper to your liking. If you prefer a bit of brightness, stir in 1 tablespoon of lemon juice. For a fresh touch, garnish with chopped parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 320 per serving
- Sodium: 780mg
- Carbohydrates: 34g
- Protein: 8g