Indulge in the Rich and Earthy Cream of Mushroom and Wild Rice Soup.
Pictured above is a bowl of mushroom and wild rice soup that is both thick and creamy, with the ideal balance of earthy mushrooms and nutty wild rice in a rich and velvety broth. Whether you’re craving a hearty dinner or a filling lunch, this recipe will do the trick. With a well-rounded combination of veggies, grains, and dairy, this dish is not only flavorful but also filling and healthy.
The Allure of Wild Rice Soup with Mushrooms
The meaty texture and strong umami taste of the mushrooms are the stars of this soup, making it a great choice for mushroom fans. This soup is heartier than your average cream-based soup thanks to the chewy, nutty wild rice. The creaminess complements the other tastes well without being too dominant.
This soup is going to be so good, so let’s prepare it together.
Things You’ll need these things to whip up this hearty soup of wild rice and mushrooms:
uncooked wild rice, measuring 1 cup
split into four cups of broth, either veggie or chicken
2 teaspoons of butter (or, for a non-dairy alternative, olive oil)
Finely cut one medium onion.
2 minced garlic cloves 16 ounces (about 4-5 cups) button or cremini mushrooms, thinly sliced
thickening—2 tablespoons all-purpose flour
Cream, either heavy or half-and-half for a lighter recipe, 1 cup
1 teaspoon of thyme, either dried or fresh
According to your preference, season with salt and freshly ground black pepper.
Optional: chopped fresh parsley
Wild Rice Cooking is the First Step.
First, follow the package directions to boil the wild rice: 1 cup in 2 cups of broth (or water). Approximate time required: 40–45 minutes. Once done cooking, remove from heat and set aside.
As a second step, sauté the veggies.
