Cream of Mushroom and Wild Rice Soup
A cream of mushroom and wild rice soup recipe packed with earthy flavor—perfect for chilly nights. Easily modified for vegan or gluten-free!
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 to 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 tablespoons Extra Virgin Olive Oil
- 1 lb mushrooms, such as cremini or Bella, chopped
- 1 small onion, diced
- 2 carrots, peeled and diced
- 2-3 celery stalks, diced
- 4 cloves garlic, minced
- 2 teaspoons dried thyme leaves
- 1/2 teaspoon ground white pepper
- 2 teaspoons ground smoked paprika
- 1 cup wild rice, uncooked
- 6 cups vegetable or chicken broth
- 2 tablespoons unsalted butter
- 1/2 cup heavy cream (or 1 cup whole milk), or more if desired
- 2 tablespoons all-purpose flour (optional for thickening)
Instructions
In a large stock pot or Dutch oven, heat olive oil on medium heat. Sauté the mushrooms, onion, carrots, and celery, and cook for 5-7 minutes or until softened. Add garlic, thyme, and spices, and cook for an additional minute.
Stir in the rice and broth, and bring it to a boil, then reduce it to a simmer on low heat and cover. Let the rice cook until it is soft, about 45 minutes.
Stir in the butter and heavy cream (add more if desired). Sprinkle in the flour to thicken (optional). Make sure to mix the flour completely and break down any bits with the back of a soup spoon. Let simmer for a few minutes or until it thickens.
Find it online: https://onehungrybunny.com/cream-of-mushroom-and-wild-rice-soup/
