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Creamy Wild Rice and Mushroom Soup

A cozy and creamy soup filled with earthy mushrooms and nutty wild rice, perfect for chilly nights. This simple one-pot recipe delivers hearty flavor with minimal fuss.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Wild rice blend
  • 8 ounces Mixed mushrooms (cremini or baby bella) Add a handful of shiitake for extra depth.
  • 1 medium Onion Diced
  • 2 stalks Celery Diced
  • 2 medium Carrots Diced
  • 3 cloves Garlic Minced
  • 2 tablespoons Butter For flavor
  • 2 tablespoons Olive oil To prevent burning
  • 2 tablespoons Flour For thickening
  • 6 cups Chicken or vegetable broth Use low sodium
  • 1 cup Heavy cream or half and half Can substitute with whole milk
  • 1 teaspoon Dried thyme
  • 1 leaf Bay leaf
  • to taste Salt and pepper
  • 1 tablespoon Vinegar Add at the end

Method
 

Preparation
  1. Heat a mix of butter and olive oil in a heavy pot over medium heat.
  2. Add diced onion, celery, and carrots with a pinch of salt. Cook until they soften and smell sweet, about 6 to 8 minutes.
  3. Stir in the minced garlic for 30 seconds until fragrant.
Cooking
  1. Add the sliced mushrooms and let them cook without stirring too much until they release moisture and brown slightly.
  2. Sprinkle in the flour and stir for a minute to form a light paste.
  3. Pour in the broth slowly while stirring, then add the wild rice, thyme, bay leaf, and a good pinch of pepper.
  4. Bring to a gentle boil, then drop to a simmer. Cover and cook until rice is tender yet chewy, about 40 to 50 minutes. Add more broth if too thick.
  5. When rice is done, lower heat and stir in the cream. Do not boil after adding cream.
  6. Taste and adjust seasoning with salt and vinegar or lemon juice.

Notes

For storage, refrigerate cooled soup in airtight containers for up to 4 days. Reheat gently on the stove over medium-low, adding broth as needed. For freezing, consider undercooking rice slightly or freezing the soup base without cream.