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Creamy Wild Mushroom and Rice Soup

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Creamy Wild Mushroom and Rice Soup is a rich and comforting soup featuring earthy wild mushrooms, tender rice, and a velvety broth. Perfect for cozy dinners, it delivers deep savory flavor in every spoonful.

Ingredients

  • 12 oz wild mushrooms, sliced (shiitake, oyster, cremini, or chanterelle)
  • 1 cup long-grain rice or wild rice blend
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 6 cups vegetable or chicken broth
  • 1 cup heavy cream
  • 1 cup milk
  • 1 tsp fresh thyme
  • 1 bay leaf
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup Parmesan cheese, optional
  • Fresh parsley, for garnish

Instructions

  1. Heat the butter and olive oil in a large soup pot over medium heat.
  2. Add the onion, carrots, and celery. Cook for 5–7 minutes until softened.
  3. Stir in the garlic and cook for 30 seconds until fragrant.
  4. Add the sliced mushrooms and cook until they release their moisture and begin to brown.
  5. Stir in the rice and cook for 1 minute.
  6. Pour in the broth and add the thyme and bay leaf.
  7. Bring to a gentle boil, then reduce the heat and simmer for 25–30 minutes until the rice is tender.
  8. Remove and discard the bay leaf.
  9. Stir in the milk and heavy cream.
  10. Simmer gently for 5–10 minutes without boiling.
  11. Season with salt and black pepper to taste.
  12. Stir in Parmesan cheese if using.
  13. Garnish with fresh parsley and serve hot.

Notes

  • Use a mix of wild mushrooms for the best flavor and texture.
  • For a lighter soup, substitute half-and-half for the heavy cream.
  • Add spinach or kale during the final few minutes of cooking for extra nutrition.
  • The soup thickens as it sits; add extra broth when reheating if needed.
  • Store refrigerated for up to 4 days or freeze for up to 3 months.

Nutrition

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