Description
Mushroom Wild Rice Soup is the ultimate comfort food for chilly days, featuring a rich and creamy broth that beautifully combines earthy cremini mushrooms and tender wild rice with an aromatic blend of vegetables. This hearty soup not only warms the soul but also delights the palate with its savory flavors and creamy texture. Perfect as a main course or a cozy starter, it’s an excellent choice for family dinners or casual gatherings. Enjoy this delightful dish any time you crave a nutritious, satisfying meal.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 pound cremini mushrooms, sliced
- 1 large yellow onion, diced
- 2 stalks celery, diced
- 2 large carrots, peeled and diced
- 4 cloves garlic, minced
- 1/2 cup all-purpose flour
- 6 cups vegetable broth
- 1 cup uncooked wild rice, rinsed
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon black pepper
- 1 cup heavy cream
- 1/4 cup fresh parsley, chopped
Instructions
- In a large stockpot, melt butter over medium heat. Add sliced mushrooms and cook until browned (8-10 minutes). Reserve half for garnish.
- Add onion, celery, and carrots; cook until softened (7-9 minutes).
- Stir in minced garlic; cook for 1 minute until fragrant.
- Sprinkle flour over vegetables; stir well to create a roux (cook for 2 minutes).
- Gradually whisk in vegetable broth; bring to simmer.
- Add wild rice, thyme, rosemary, and black pepper; stir to combine.
- Cover and simmer on low heat for 45-50 minutes until wild rice is tender.
- Stir in heavy cream; heat through without boiling (about 5 minutes).
- Adjust seasoning if necessary before serving.
- Ladle soup into bowls and garnish with reserved mushrooms, parsley, and thyme.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 850mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 59mg