Description
A cozy and creamy wild rice and mushroom soup perfect for chilly days.
Ingredients
Scale
- 2 tbsp butter
- 1 tbsp olive oil
- 1 small onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 8 oz cremini or baby bella mushrooms, sliced
- 1 cup uncooked wild rice
- 6 cups chicken or vegetable broth
- 1 tsp dried thyme (or 1 tbsp fresh thyme)
- Salt & pepper, to taste
- 1 cup heavy cream (or half-and-half)
- 2 tbsp all-purpose flour (optional, for thickening)
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat butter and olive oil over medium heat. Add onion, carrots, and celery; cook 4–5 minutes until softened. Stir in garlic and cook 30 seconds more.
- Add mushrooms and sauté until they release their liquid and start to brown, about 5 minutes.
- Stir in wild rice, broth, thyme, salt, and pepper. Bring to a boil, then reduce heat, cover, and simmer for 45–50 minutes until rice is tender.
- Stir in heavy cream. If you prefer a thicker soup, whisk flour with a little water to make a slurry, then add to soup and simmer 2–3 minutes until thickened.
- Ladle into bowls, garnish with parsley, and enjoy with crusty bread.
Notes
- For a vegetarian version, use vegetable broth.
- Feel free to add other vegetables like spinach or kale for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 50mg