Description

Warm up your chilly evenings with this luscious creamy wild rice and mushroom soup. It features earthy mushrooms, nutty wild rice, and a silky texture that wraps you in comfort with every spoonful. Perfect for family gatherings or cozy nights by the fireplace, this dish is simple to prepare yet impressively delicious.

Ingredients

Scale

1 cup wild rice
2 cups fresh mushrooms (cremini and shiitake)
1 medium onion, chopped
3 cloves garlic, minced
4 cups low-sodium vegetable broth
1 cup heavy cream
1 tsp dried thyme (or 2 sprigs fresh thyme)
1 bay leaf
Salt and pepper to taste

Instructions

Prepare your ingredients by chopping the onions, garlic, and mushrooms into bite-sized pieces. Rinse wild rice under cold water until the water runs clear; set aside.
In a large pot over medium heat, melt butter until bubbly. Add onions and cook until translucent. Stir in garlic and sauté for about 1 minute.
Add the chopped mushrooms and sauté until tender and slightly browned, about 5–7 minutes.
Stir in rinsed wild rice along with vegetable broth, bay leaf, and thyme. Bring to a gentle boil, then reduce heat to simmer for 40–45 minutes.
Once the rice is tender, remove the bay leaf. Pour in heavy cream while stirring gently to combine all ingredients evenly.
Season with salt and pepper as needed before serving hot in bowls garnished with fresh thyme or parsley.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Soup
Method: Cooking
Cuisine: American

Nutrition

Serving Size: 1 cup (245g)
Calories: 320
Sugar: 3g
Sodium: 600mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 6g
Cholesterol: 50mg

Keywords: For added flavor, use homemade vegetable stock instead of store-bought. You can substitute wild rice with brown or white rice; adjust cooking times accordingly. Enhance the soup by adding greens like spinach or kale during the last few minutes of cooking.