Description
A cozy, velvety soup combining nutty wild rice, earthy mushrooms, and aromatic herbs in a creamy broth—perfect for chilly evenings and comforting meals.
Ingredients
- 2 tbsp olive oil
- 2 tbsp butter
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 8 oz mix of mushrooms (cremini, shiitake, portobello), sliced
- 3/4 cup wild rice or wild-brown blend, rinsed
- 6 cups vegetable or chicken broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- 1/4 cup all-purpose flour
- 1 cup heavy cream or plant-based alternative
- 1 tbsp lemon juice or splash of white wine
- Fresh parsley or thyme for garnish
- Salt and pepper to taste
Instructions
- Heat olive oil and 1 tbsp butter in a large pot over medium-high heat. Add mushrooms and sauté until golden and liquid has evaporated. Remove and set aside.
- Add remaining butter to the pot along with onion, carrots, celery, and garlic. Cook until vegetables are soft, about 5-7 minutes.
- Sprinkle in flour and dried herbs, stir continuously for 2 minutes to form a roux.
- Gradually stir in broth, scraping up browned bits from the bottom of the pot. Bring to a boil.
- Add rinsed wild rice and the sautéed mushrooms back to the pot. Reduce heat, cover, and simmer for 45–60 minutes, until rice is tender.
- Stir in cream and lemon juice or white wine. Simmer for another 5 minutes until creamy.
- Season with salt and pepper to taste, remove bay leaf, and garnish with fresh herbs before serving.
Notes
- Soup thickens over time; add extra broth or water when reheating.
- Can be made vegan using plant-based cream and vegetable broth.
- Freezes well; thaw and reheat gently on the stove.
- Optional: add protein like cooked chicken or chickpeas.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 320
- Sugar: 5g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 35mg
