Creamy Wild Rice Mushroom Soup (Recipe for Printing)
Savory mushrooms, wild rice, and herbs blend in a creamy, warming bowl for perfect comfort.
# What You Need:
→ Base
01 -
2 tablespoons unsalted butter or olive oil
02 -
1 small onion, diced
03 -
2 medium carrots, diced
04 -
2 celery stalks, diced
05 -
3 garlic cloves, minced
→ Mushrooms and Rice
06 -
8 ounces cremini or button mushrooms, sliced
07 -
1 cup uncooked wild rice, rinsed
→ Liquid and Seasoning
08 -
5 cups vegetable broth or chicken broth
09 -
1 teaspoon dried thyme
10 -
1 teaspoon kosher salt, or to taste
11 -
1/2 teaspoon ground black pepper
→ Finishing Touches
12 -
1 cup heavy cream or half-and-half
13 -
2 tablespoons all-purpose flour (optional, for thickening)
14 -
1 tablespoon freshly squeezed lemon juice
# How to Make It:
01 -
In a large pot, melt the butter or heat olive oil over medium heat. Add the diced onion, carrots, celery, and minced garlic. Sauté for 4 to 5 minutes until the vegetables soften and become fragrant.
02 -
Stir in the sliced mushrooms and continue to cook for an additional 5 to 7 minutes until they have released their moisture and are golden and tender.
03 -
Add the rinsed wild rice, dried thyme, kosher salt, and ground black pepper. Pour in the vegetable or chicken broth and stir to combine.
04 -
Increase the heat to bring the mixture to a boil, then reduce the heat to low. Cover and simmer gently for 40 minutes or until the wild rice is fully tender.
05 -
In a small bowl, whisk the all-purpose flour with a few tablespoons of the heavy cream to create a smooth slurry. Stir this mixture into the soup along with the remaining cream, cooking for several minutes until slightly thickened and creamy.
06 -
Remove from heat and stir in freshly squeezed lemon juice. Taste and adjust seasoning as needed before serving warm.
# Extra Tips:
01 -
For extra flavor, use a mix of cremini and button mushrooms. If a dairy-free version is preferred, substitute coconut cream and olive oil.