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Creamy Wild Rice and Mushroom Soup
Alyssa

Creamy Wild Rice and Mushroom Soup

Cozy up with creamy wild rice and mushroom soup—rich, hearty, and full of earthy flavors. Perfect comfort in a bowl...Read more.
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Ingredients Method

Ingredients
  

  • 1 cup wild rice rinsed
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 2 cups sliced mushrooms preferably cremini or shiitake
  • 1 medium carrot diced
  • 2 ribs celery diced
  • 4 cups vegetable broth low-sodium recommended
  • 1 cup heavy cream
  • 2 tablespoons olive oil
  • 1 tablespoon fresh thyme or 1 teaspoon dried thyme
  • Salt and pepper to taste

Method
 

  1. Sauté the Vegetables: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 medium chopped onion, 2 minced garlic cloves, 1 diced medium carrot, and 2 ribs diced celery. Sauté for about 5 minutes, or until the vegetables are softened and fragrant.
  2. Add the Mushrooms: Incorporate 2 cups of sliced mushrooms (cremini or shiitake) into the pot. Cook for an additional 5 minutes, stirring occasionally until the mushrooms have softened and released their moisture.
  3. Combine Rice and Broth: Add 1 cup of rinsed wild rice to the pot, followed by 4 cups of vegetable broth, 1 tablespoon of fresh thyme (or 1 teaspoon dried thyme), and season with salt and pepper to taste. Stir everything together.
  4. Bring to a Boil: Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low and cover the pot. Simmer for 40-45 minutes, or until the wild rice is tender and has split open.
  5. Stir in Cream: After the rice is cooked, add 1 cup of heavy cream to the pot. Stir well and heat through for another 5 minutes, allowing the flavors to meld. Adjust seasoning with additional salt and pepper if needed.
  6. Serve Warm: Ladle the soup into bowls and serve warm, preferably with crusty bread on the side for a complete meal.