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Mushroom and Wild Rice Soup Recipe

American · Soup · 65 min total

A hearty, earthy soup featuring a medley of mushrooms and nutty wild rice in a creamy broth, perfect for chilly days.

Ingredients

• 1 cup wild rice, rinsed
• 3 cups water
• 2 tablespoons olive oil
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 12 oz mixed mushrooms (cremini, shiitake, oyster), sliced
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 4 cups vegetable broth
• 1 cup heavy cream
• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley for garnish

Instructions

1. In a saucepan, combine wild rice and water. Bring to a boil, reduce heat, cover, and simmer for 45 minutes or until rice is tender and has absorbed most of the liquid. Drain any excess water and set aside.
2. In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery; cook until softened, about 5 minutes. Add garlic and cook for 1 minute.
3. Add mushrooms, thyme, and rosemary. Cook until mushrooms release their liquid and start to brown, about 8 minutes.
4. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes.
5. Stir in cooked wild rice and heavy cream. Heat through, but do not boil. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.

Tips

• For a vegan version, substitute heavy cream with full-fat coconut milk.
• Soup can be stored in the refrigerator for up to 4 days; it thickens upon standing, so add a splash of broth when reheating.
• Use a mix of wild and cultivated mushrooms for deeper flavor.

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