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Creamy Mushroom Wild Rice Soup Recipe

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4.1 from 2 reviews

This Creamy Mushroom Wild Rice Soup is a comforting and hearty dish featuring tender cremini mushrooms, wholesome wild rice, and a medley of fresh vegetables simmered in a savory broth with aromatic herbs and a touch of creaminess. Perfect for cooler days, this soup combines rich flavors and a satisfying texture that make it an ideal warming meal for the whole family.

Ingredients

Vegetables and Mushrooms

  • 8 ounces cremini mushrooms, cleaned and sliced
  • 1 cup yellow onion, diced
  • 1 heaping cup chopped celery (about 3 ribs)
  • 1 heaping cup chopped carrot (2 to 3 carrots)
  • 2 teaspoons minced garlic
  • 1 tablespoon fresh thyme leaves

Seasonings and Spices

  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon rubbed sage
  • 1 teaspoon smoked paprika
  • 1 teaspoon fine ground sea salt (plus additional if needed)
  • ½ teaspoon freshly ground black pepper (plus additional if needed)
  • 1 teaspoon fresh thyme leaves (for garnish)

Other Ingredients

  • 6 tablespoons butter, divided
  • ⅓ cup all-purpose flour
  • 1 cup uncooked wild rice blend (e.g., Lundberg Wild Rice Blend)
  • 6 cups low sodium chicken broth
  • 1 cup half and half or whole milk

Instructions

  1. Sauté Mushrooms: Add 2 tablespoons of butter to a Dutch oven and heat over medium-high heat. Add the sliced cremini mushrooms and cook, stirring occasionally, until they are tender, browned, and most of their moisture has evaporated, about 5 to 6 minutes. Stir in the Worcestershire sauce and cook until it is absorbed by the mushrooms, about 1 to 2 minutes more. Remove the mushrooms from the Dutch oven and set aside on a plate.
  2. Cook Vegetables: In the same Dutch oven, melt the remaining 4 tablespoons of butter over medium-high heat. Add the diced onion, chopped celery, and chopped carrots. Cook, stirring occasionally, for about 5 minutes until the vegetables have softened. Add the minced garlic, fresh thyme leaves, rubbed sage, smoked paprika, salt, and pepper. Cook for another 1 to 2 minutes, stirring well to evenly coat the vegetables with the spices.
  3. Make Roux and Add Broth: Reduce the heat to medium and sprinkle the all-purpose flour over the vegetables. Cook, stirring continuously, for 2 to 3 minutes to eliminate the raw flour taste. Slowly pour in the low sodium chicken broth while stirring constantly to avoid lumps and create a smooth mixture.
  4. Add Rice and Mushrooms, Simmer: Stir in the uncooked wild rice blend and return the sautéed mushrooms to the pot. Increase the heat as necessary to bring the soup to a boil. Once boiling, cover the Dutch oven and reduce the heat to low. Let the soup simmer gently for 45 to 50 minutes, or until the wild rice is tender.
  5. Finish with Cream and Season: Stir in the half and half or whole milk until fully incorporated. Remove the soup from heat and taste; adjust seasoning with additional salt and pepper if needed. Garnish with fresh thyme leaves before serving.

Notes

  • Wild rice blends may vary in cooking time, so check for tenderness before finishing simmering.
  • For a vegetarian version, substitute vegetable broth for chicken broth and use a plant-based milk alternative.
  • The soup thickens as it cools; reheat gently with a splash of broth or milk to loosen.
  • Leftovers store well in the refrigerator for up to 3 days or freeze for up to 3 months.
  • If you prefer a thicker soup, increase the flour slightly, but avoid clumping by stirring continuously when adding broth.

Find it online: https://bitezly.com/creamy-mushroom-wild-rice-soup-recipe/