Print

Creamy Wild Rice and Mushroom Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Creamy Wild Rice and Mushroom Soup is a hearty, comforting vegetarian dish featuring earthy mushrooms, chewy wild rice, and a rich, velvety broth. It’s perfect for cool weather and can easily be made vegan or gluten-free.

Ingredients

  • 1 cup wild rice
  • 8 oz mushrooms (cremini, button, or a mix), sliced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 6 cups vegetable broth
  • 1 cup heavy cream or coconut milk
  • 2 tbsp olive oil or butter
  • 2 tbsp all-purpose flour (or gluten-free flour)
  • 1 tsp fresh thyme (or 1/2 tsp dried thyme)
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Cook the wild rice according to package instructions (about 40-50 minutes). Set aside.
  2. In a large pot or Dutch oven, heat olive oil or butter over medium heat.
  3. Sauté onions, carrots, and celery for 5-7 minutes, until softened.
  4. Add garlic and mushrooms; cook for 8-10 minutes until mushrooms are browned and tender.
  5. Sprinkle in the flour and stir well to coat vegetables. Cook for 1-2 minutes.
  6. Slowly pour in the vegetable broth while stirring constantly to avoid lumps.
  7. Add the cooked wild rice, thyme, salt, and pepper. Simmer for 10-15 minutes, stirring occasionally.
  8. Reduce heat to low and stir in the cream or coconut milk. Heat through without boiling.
  9. Taste and adjust seasoning as needed. Serve warm.

Notes

  • Use a variety of mushrooms like shiitake or portobello for deeper flavor.
  • For a vegan version, use olive oil and coconut milk or cashew cream.
  • For a gluten-free soup, replace flour with cornstarch slurry or gluten-free flour.
  • Add spinach or kale at the end for a nutritious boost.
  • To make it more filling, add shredded chicken or white beans.

Nutrition

Find it online: https://thefamilycooking.com/33137-creamy-wild-rice-and-mushroom-soup/