Creamy Wild Rice and Mushroom Soup
There’s something comforting about a hearty bowl of soup on a cold day, and creamy wild rice and mushroom soup has become a favorite in my home. The earthy flavors of wild rice and mushrooms combine beautifully with a creamy base, creating a rich and filling soup. It’s one of those recipes that has a homemade feel to it, but it’s surprisingly easy to make.This soup is perfect for those chilly afternoons when you want something warm and satisfying. The combination of wild rice, tender mushrooms, and a smooth, creamy broth makes it feel like a treat. Whether served as a starter or a main dish, it’s sure to leave you feeling cozy and content.
Equipment
- Large pot or Dutch oven
- Knife and cutting board
- Spoon for stirring
- Ladle for serving
- Measuring cups and spoons
Ingredients
- 1 cup wild rice
- 1 lb mushrooms, sliced (white or cremini)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 cups water
- 1 cup heavy cream (or light cream)
- 2 tablespoons butter
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Wild rice takes longer to cook than white rice, so it’s best to start with this step. In a large pot or Dutch oven, add 1 cup of wild rice, 2 cups of water, and a pinch of salt. Bring to a boil, then reduce the heat to low and let it simmer for about 30-35 minutes, or until the rice is tender but still has a slight chew. If needed, drain any excess water and set the cooked rice aside while you prepare the rest of the soup.
- In the same pot, melt 2 tablespoons of butter over medium heat. Once melted, add the sliced mushrooms and cook for about 5-7 minutes, stirring occasionally, until they release their moisture and become golden brown. Next, add the chopped onion and cook for another 3-4 minutes until softened. Stir in the minced garlic and cook for 1 more minute, making sure not to burn the garlic. The aroma of the sautéed mushrooms, onions, and garlic will create a deep, savory flavor base for the soup.
- Pour in the 4 cups of vegetable broth, along with the cooked wild rice. Add 1 teaspoon of dried thyme, 2 bay leaves, and salt and pepper to taste. Stir well, then bring the soup to a gentle boil. Reduce the heat to low and let it simmer for about 15 minutes, allowing the flavors to meld together. The broth will start absorbing the rich, earthy taste of the mushrooms and herbs.
- After the soup has simmered, reduce the heat to low and stir in the 1 cup of heavy cream (or light cream). Let it warm through for another 5 minutes, stirring occasionally. This will give the soup its creamy, luxurious texture. Be careful not to let it boil, as this can cause the cream to curdle. If the soup is too thick, you can add a little more broth or water to reach your desired consistency.
- Before serving, remove the bay leaves and give the soup a final taste. Adjust the salt and pepper if needed. If you prefer a more intense mushroom flavor, you can add a splash of soy sauce or a squeeze of lemon juice for balance.
- Ladle the hot soup into bowls and garnish with fresh parsley, extra cracked black pepper, or a sprinkle of Parmesan cheese for extra depth. Serve with crusty bread or a side of garlic toast to complete the meal.