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Hearty and Creamy Mushroom Wild Rice Soup
This Mushroom Wild Rice Soup is the epitome of comfort in a bowl. The earthy mushrooms, combined with the nutty wild rice and a velvety, creamy broth, create a rich and satisfying meal that’s perfect for cozy evenings. It’s hearty enough to serve as a meal on its own, yet light enough to enjoy as a side with your favorite dishes.
- Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups mushrooms, sliced (button or cremini work well)
- 1 cup wild rice, rinsed
- 4 cups vegetable broth (or chicken broth for added richness)
- 1 cup heavy cream
- 1 teaspoon thyme (fresh or dried)
- 1 teaspoon rosemary (fresh or dried)
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons butter
- 1/2 cup milk (optional, for a creamier texture)
- Fresh parsley, chopped (for garnish)
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until softened.
- Add the sliced mushrooms and cook, stirring occasionally, for another 5-7 minutes, until the mushrooms release their moisture and become browned.
- Stir in the rinsed wild rice, vegetable broth, thyme, rosemary, and bay leaf. Bring to a boil, then reduce the heat to low. Cover and simmer for about 45-50 minutes, or until the rice is tender.
- Once the rice is cooked, remove the bay leaf and stir in the heavy cream and butter. If you’d like a creamier soup, add the milk at this stage. Stir to combine and allow the soup to heat through.
- Season with salt and pepper to taste.
- Ladle the soup into bowls and garnish with fresh parsley. Serve hot and enjoy!
Kcal: 280 kcal | Servings: 4 servings
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