Wild Rice and Mushroom Soup

Cozy up with a steaming bowl of Wild Rice and Mushroom Soup, a hearty, flavor-packed recipe perfect for chilly days. Featuring nutty wild rice, tender baby bella mushrooms, and a medley of aromatic vegetables, this comforting soup is simmered in a rich vegetable broth infused with thyme and rosemary. A splash of heavy cream adds indulgent creaminess, elevating the dish to new levels of deliciousness. Ready in just over an hour, this one-pot wonder is as easy to make as it is satisfying. Garnish with fresh parsley for a pop of color and serve it as a wholesome main course or a starter for a cozy dinner. Ideal for mushroom lovers and fans of rustic, earthy flavors, this recipe is sure to become a favorite.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:55 mins

Total Time:70 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 large yellow onion, diced
• 3 garlic cloves, minced
• 1 medium carrot, diced
• 2 celery stalks, diced
• 12 ounces baby bella mushrooms, sliced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary, chopped
• 0.75 cup wild rice, uncooked
• 6 cups vegetable broth
• 1 bay leaf
• 1 cup heavy cream
• 2 tablespoons fresh parsley, chopped (optional for garnish)
• 0 to taste salt
• 0 to taste ground black pepper

Directions

Step 1

Heat the olive oil and butter in a large pot over medium heat until the butter is melted.

Step 2

Add the diced onion and sauté for 3-4 minutes until softened and translucent.

Step 3

Stir in the minced garlic, carrot, and celery, and cook for an additional 2-3 minutes, stirring occasionally.

Step 4

Add the sliced mushrooms to the pot and sauté for 7-9 minutes, or until they release their moisture and it evaporates.

Step 5

Sprinkle in the thyme and rosemary, and stir to coat the vegetables with the herbs.

Step 6

Add the uncooked wild rice, vegetable broth, and bay leaf to the pot. Stir well and bring the mixture to a boil.

Step 7

Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for 45 minutes, or until the wild rice is tender.

Step 8

Remove the bay leaf and discard.

Step 9

Stir in the heavy cream and heat the soup gently over low heat for 5 minutes. Do not bring the soup to a boil after adding the cream.

Step 10

Taste and adjust the seasoning with salt and ground black pepper as needed.

Step 11

Ladle the soup into bowls, garnish with fresh parsley if desired, and serve warm.

Nutrition Facts

Serving size	(2602.1g)

Amount per serving	% Daily Value*
Calories	2487.1

Total Fat 147.7g	0%
Saturated Fat 69.7g	0%
Polyunsaturated Fat 6.9g
Cholesterol 302mg	0%
Sodium 6037.6mg	0%
Total Carbohydrate 230.4g	0%
Dietary Fiber 38.1g	0%
Total Sugars 43.5g
Protein 58.3g	0%

Vitamin D 23.8IU	0%
Calcium 427.7mg	0%
Iron 14.3mg	0%
Potassium 5243.5mg	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: 53.5%

Protein: 9.4%

Carbs: 37.1%