Description
This Creamy Mushroom Wild Rice Soup is a hearty and comforting dish featuring tender wild rice combined with sautéed mushrooms, fresh vegetables, and a rich creamy broth. Perfect for chilly days, it blends aromatic herbs and a velvety texture for a satisfying bowl of soup that serves eight.
Ingredients
Wild Rice and Broth
- 10 oz. wild rice
- 3 cups chicken broth (for cooking rice)
- 8-9 cups low sodium chicken broth (for soup)
- Extra broth for leftovers (if needed)
Vegetables and Aromatics
- 1/4 cup olive oil
- 1/4 cup unsalted butter
- ½ large onion, chopped
- 4 large carrots, chopped
- 3 large celery stalks, chopped
- 3 cloves garlic, diced
- 16 oz. sliced mushrooms (white or Baby Bella)
Spices and Seasonings
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 teaspoon onion powder
- 1 teaspoon rosemary
- 1 teaspoon thyme
Thickening and Dairy
- 3/4 cup all-purpose flour
- 1 1/2 cups milk
- 1/2 cup half and half
Instructions
- Cook Wild Rice: In a medium stock pot, bring 3 cups of chicken broth to a boil. Add the wild rice, reduce heat to a fast simmer (medium-low heat), and cover with a tight-fitting lid. Cook until the rice is al dente, about 45-50 minutes, stirring occasionally and adding more broth if needed to prevent sticking. Once done, fluff the rice with a fork and set aside.
- Sauté Vegetables and Mushrooms: In a large stock pot, heat olive oil and butter over medium heat. Add chopped onion, carrots, celery, mushrooms, onion powder, rosemary, thyme, kosher salt, and pepper. Sauté for 5-6 minutes until the vegetables start to soften. Add diced garlic during the last 30 seconds, stirring continuously to avoid burning.
- Make the Soup Base: Sprinkle the flour over the sautéed vegetables and mushrooms, stirring constantly for about 3 minutes to cook out the raw flour taste. Gradually add approximately 8 cups of low sodium chicken broth, stirring to combine and prevent lumps. Bring to a boil, then reduce heat to simmer and cook, stirring frequently, until the soup thickens, about 15-20 minutes.
- Add Rice and Dairy: Stir the cooked wild rice into the thickened soup base. Add milk and half and half, stirring to combine thoroughly. Simmer gently for another 10-15 minutes to allow flavors to meld and soup to warm through.
- Serve: Taste and adjust seasoning with additional salt and pepper if needed. Serve the creamy mushroom wild rice soup hot, optionally with crusty bread or garnished with fresh herbs.
Notes
- Use low sodium chicken broth to better control the saltiness of the soup.
- Check the wild rice periodically during cooking to prevent burning and to add broth as needed.
- For a vegetarian version, substitute vegetable broth and omit butter, using olive oil instead.
- This soup stores well and can be reheated; add extra broth when reheating to maintain desired consistency.
- Mushrooms can be swapped with other varieties like cremini or shiitake for different flavor profiles.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
