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Creamy Mushroom Wild Rice Soup Recipe

Creamy Mushroom Wild Rice Soup Recipe
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4.9 from 22 reviews

This Creamy Mushroom Wild Rice Soup is a comforting and hearty dish combining tender cremini mushrooms, wild rice blend, and fresh vegetables simmered in a flavorful broth with herbs and spices, finished with a creamy touch of half and half or whole milk. Perfect for chilly days, this soup offers a rich, earthy flavor and satisfying texture that appeals to mushroom lovers and those seeking a wholesome meal.

Ingredients

Mushroom Mixture

  • 6 tablespoons butter, divided
  • 8 ounces cremini mushrooms, cleaned and sliced
  • 1 teaspoon Worcestershire sauce

Vegetables and Spices

  • 1 cup yellow onion, diced
  • 1 heaping cup chopped celery (about 3 ribs)
  • 1 heaping cup carrot, chopped (2 to 3 carrots)
  • 2 teaspoons minced garlic
  • 1 tablespoon fresh thyme leaves
  • 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

Soup Base and Other Ingredients

  • ⅓ cup all-purpose flour
  • 1 cup uncooked wild rice blend (such as Lundberg Wild Rice Blend)
  • 6 cups low sodium chicken broth
  • 1 cup half and half or whole milk
  • 1 teaspoon fresh thyme leaves, for garnish

Instructions

  1. Cook Mushrooms: Add 2 tablespoons of butter to a Dutch oven over medium-high heat. Add the sliced cremini mushrooms and cook, stirring occasionally, until they are tender, browned, and have absorbed most of their released liquid, about 5 to 6 minutes. Stir in Worcestershire sauce and cook for an additional 1 to 2 minutes until absorbed by the mushrooms. Remove mushrooms from heat and set aside on a plate.
  2. Sauté Vegetables and Spices: Melt the remaining 4 tablespoons of butter in the same Dutch oven over medium-high heat. Add diced onion, chopped celery, and chopped carrot. Cook, stirring occasionally, until the vegetables soften, about 5 minutes. Stir in minced garlic, fresh thyme leaves, rubbed sage, smoked paprika, salt, and black pepper. Cook for 1 to 2 more minutes, stirring to coat vegetables thoroughly with the spices.
  3. Add Flour and Broth: Reduce heat to medium. Sprinkle the all-purpose flour evenly over the vegetable mixture. Cook while stirring constantly for 2 to 3 minutes to cook off raw flour taste. Gradually pour in the low sodium chicken broth while stirring to avoid lumps and to maintain a smooth mixture.
  4. Simmer with Rice and Mushrooms: Stir in the uncooked wild rice blend and return the sautéed mushrooms to the pot. Increase heat as needed to bring the soup to a boil. Once boiling, cover the pot, reduce heat to low, and let it simmer for 45 to 50 minutes or until the rice is fully tender and the flavors meld.
  5. Add Cream and Season: Stir in the half and half or whole milk until fully incorporated, making the soup creamy. Remove from heat. Taste the soup and adjust seasoning with additional salt and pepper if necessary.
  6. Garnish and Serve: Ladle the soup into bowls and garnish with fresh thyme leaves for a fragrant, fresh touch. Serve hot and enjoy the comforting flavors.

Notes

  • Use a good-quality wild rice blend for best texture and flavor.
  • For a vegetarian version, substitute vegetable broth for chicken broth.
  • If a thicker soup is preferred, add a slurry of flour and water towards the end and cook until desired thickness.
  • Make sure to rinse wild rice before cooking if it is not pre-rinsed to remove any dust or debris.
  • Leftovers keep well refrigerated for up to 4 days and freeze nicely for up to 3 months.

Nutrition

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