Delicious Wild Rice and Mushroom Soup

Cozy up with a hearty bowl of Delicious Wild Rice and Mushroom Soup, a soul-warming blend of nutty wild rice, earthy cremini mushrooms, and fresh herbs in a creamy broth. This comforting soup is a perfect balance of textures and flavors, featuring tender vegetables like carrots, celery, and onion alongside the chewy bite of wild rice. Slowly simmered with aromatic garlic, thyme, and a touch of heavy cream, this recipe offers a restaurant-quality experience right in your kitchen. Ideal for weeknight dinners or chilly afternoons, this easy-to-make soup is ready in just over an hour and serves six generous portions. Pair it with crusty bread for a meal that’s as satisfying as it is wholesome.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 1 cup wild rice
• 3 cups water
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 medium yellow onion, diced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 12 ounces cremini mushrooms, sliced
• 1 tablespoon all-purpose flour
• 6 cups low-sodium vegetable broth
• 1 cup heavy cream
• 2 teaspoons fresh thyme leaves
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon (or to taste) salt
• 0.5 teaspoon black pepper

Directions

Step 1

Begin by cooking the wild rice. Rinse the rice under cold water in a sieve. In a medium saucepan, bring 3 cups of water to a boil, add the wild rice, reduce the heat, cover, and let simmer for 40-45 minutes, or until the rice is tender. Drain any excess water and set aside.

Step 2

While the rice is cooking, heat olive oil and butter in a large pot or Dutch oven over medium heat.

Step 3

Add the diced onion, carrots, and celery to the pot. Cook for 6-8 minutes, stirring occasionally, until the vegetables begin to soften.

Step 4

Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

Step 5

Add the sliced mushrooms to the pot and cook for 8-10 minutes, stirring occasionally, until they release their moisture and begin to brown.

Step 6

Sprinkle the flour over the vegetables and mushrooms. Stir well to coat everything evenly and cook for 1-2 minutes to remove the raw flour taste.

Step 7

Slowly pour in the vegetable broth, stirring constantly to ensure no lumps form. Bring the mixture to a gentle simmer.

Step 8

Add the cooked wild rice to the pot and stir in the fresh thyme leaves. Simmer the soup for another 10-15 minutes to allow the flavors to meld together.

Step 9

Reduce the heat to low and stir in the heavy cream. Let the soup warm through for 2-3 minutes, being careful not to let it boil.

Step 10

Taste the soup and season with salt and black pepper as needed.

Step 11

Ladle the soup into bowls and garnish with fresh parsley before serving.

Nutrition Facts

Serving size	(3442.4g)

Amount per serving	% Daily Value*
Calories	2174.3

Total Fat 135.1g	0%
Saturated Fat 65.8g	0%
Polyunsaturated Fat 3.4g
Cholesterol 305.8mg	0%
Sodium 3756.0mg	0%
Total Carbohydrate 193.9g	0%
Dietary Fiber 24.3g	0%
Total Sugars 28.1g
Protein 39.7g	0%

Vitamin D 38.5IU	0%
Calcium 314.7mg	0%
Iron 6.8mg	0%
Potassium 4040.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.5%

Protein: 7.4%

Carbs: 36.1%