Print

wild rice and mushroom soup

wild rice and mushroom soup
Print Recipe

A hearty and comforting wild rice and mushroom soup, perfect for warming up on chilly days with earthy mushrooms and nutty wild rice in a creamy broth.

Ingredients

Scale
  • 1 cup wild rice, rinsed
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 10 ounces cremini mushrooms, sliced
  • 6 cups vegetable broth
  • 1 cup heavy cream
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 teaspoon dried thyme
  • Salt and black pepper, to taste
  • 2 tablespoons fresh parsley, chopped (optional)

Instructions

  1. In a large pot, heat olive oil over medium heat.
  2. Add chopped onion and garlic, sauté until translucent and fragrant, about 3-4 minutes.
  3. Add sliced mushrooms and cook until they release their moisture and start to brown, about 6-8 minutes.
  4. Add diced carrots and celery, cook for another 3-4 minutes.
  5. Stir in the rinsed wild rice and dried thyme, coating the grains in the vegetables and oil.
  6. Pour in the vegetable broth, bring the soup to a boil, then reduce heat and simmer covered for 45-50 minutes, until wild rice is tender.
  7. Stir in the heavy cream, and season with salt and black pepper to taste.
  8. Simmer uncovered for 5 more minutes to thicken slightly.
  9. Garnish with fresh parsley if desired and serve warm.

Notes

For a vegan version, substitute heavy cream with coconut milk or cashew cream, and use vegetable broth.

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