This comforting and hearty Creamy Mushroom and Wild Rice Soup is a perfect dish for chilly evenings. Rich and creamy with earthy mushrooms and nutty wild rice, it makes for a filling meal that is also easy to prepare. Whether you’re looking for a vegetarian option or just a cozy bowl of soup to enjoy with a piece of crusty bread, this recipe is sure to satisfy.
Ingredients:
- 1 cup wild rice
- 1 lb mushrooms (cremini, shiitake, or button), sliced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 cups vegetable broth
- 1 cup water
- 1 cup heavy cream (or coconut milk for a dairy-free option)
- 2 tbsp butter (or olive oil for dairy-free)
- 2 tbsp all-purpose flour
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- 2 tbsp fresh parsley, chopped (optional)
Directions:
- Cook the Wild Rice:
Begin by cooking the wild rice according to the package instructions. Typically, this involves simmering 1 cup of wild rice in 4 cups of water for about 45-50 minutes until the grains are tender. Drain any excess water and set the rice aside. - Sauté the Vegetables:
In a large pot, melt the butter (or heat the olive oil) over medium heat. Add the diced onions, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften. Add the minced garlic and cook for another 1-2 minutes until fragrant. - Cook the Mushrooms:
Add the sliced mushrooms to the pot and cook until they release their moisture and begin to brown, about 5-7 minutes. Stir occasionally to avoid sticking. - Make the Soup Base:
Stir in the flour and cook for 1-2 minutes, coating the vegetables and mushrooms. This will help thicken the soup later. Gradually pour in the vegetable broth and 1 cup of water, stirring constantly to avoid lumps. Bring the mixture to a simmer. - Season and Simmer:
Add the thyme, rosemary, salt, and pepper. Let the soup simmer for 15-20 minutes, allowing the flavors to meld together. - Add the Cream and Rice:
Stir in the cooked wild rice and the heavy cream (or coconut milk). Let the soup simmer for another 5 minutes, allowing it to thicken slightly and become creamy. - Finish and Serve:
Taste the soup and adjust the seasoning if necessary. Stir in fresh parsley for a bright finish, if desired. Serve hot with crusty bread or a side salad for a complete meal.
Tips for Success:
- Wild Rice Texture: Wild rice can take longer to cook than white rice, so make sure it’s tender before adding it to the soup.
- Dairy-Free Option: For a dairy-free or vegan version, use coconut milk instead of heavy cream and olive oil in place of butter. This will still give you a creamy texture without the dairy.
- Mushroom Variety: Feel free to use a mix of mushrooms for added depth of flavor. Shiitake, cremini, and even portobello mushrooms can add a more complex, earthy taste.
Why You’ll Love This Recipe:
This soup combines the richness of mushrooms with the hearty texture of wild rice, creating a satisfying meal in every bowl. It’s comforting, creamy, and full of flavor, yet light enough to be enjoyed as a starter or a main course. Plus, it’s easy to customize for dietary preferences, making it a versatile option for anyone.