Description

This Creamy Mushroom Wild Rice Soup combines hearty wild rice and savory cremini mushrooms in a rich, comforting broth. Enhanced with fresh herbs, smoked paprika, and a touch of Worcestershire sauce, this soup offers deep, layered flavors perfect for a cozy meal. The soup is simmered to tender perfection and finished with creamy half and half, making it velvety and satisfying.

Ingredients

Scale

Vegetables and Herbs

8 ounces cremini mushrooms, cleaned and sliced
1 cup yellow onion, diced
1 heaping cup chopped celery (about 3 ribs)
1 heaping cup chopped carrot (2 to 3 carrots)
2 teaspoons minced garlic
1 tablespoon fresh thyme leaves
1 teaspoon fresh thyme leaves (for garnish)
1 teaspoon rubbed sage

Liquids & Dairy

6 cups low sodium chicken broth
1 cup half and half or whole milk
1 teaspoon Worcestershire sauce

Other Ingredients

6 tablespoons butter (divided)
1 cup uncooked wild rice blend (such as Lundberg Wild Rice Blend)
⅓ cup all-purpose flour
1 teaspoon smoked paprika
1 teaspoon fine ground sea salt (plus additional if needed)
½ teaspoon freshly ground black pepper (plus additional if needed)

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Instructions

Cook Mushrooms: Add 2 tablespoons butter to a Dutch oven over medium-high heat. Add the sliced mushrooms and cook, stirring occasionally, until tender and browned, about 5 to 6 minutes. Add Worcestershire sauce and cook until absorbed, 1 to 2 minutes more. Remove mushrooms from the pot and set aside.
Sauté Vegetables and Spices: Melt the remaining 4 tablespoons butter in the same Dutch oven over medium-high heat. Add diced onion, chopped celery, and carrot, cooking for about 5 minutes, stirring occasionally until softened. Add minced garlic, fresh thyme leaves, rubbed sage, smoked paprika, salt, and pepper. Cook another 1 to 2 minutes, stirring to coat the vegetables evenly with spices.
Add Flour and Broth: Reduce heat to medium and sprinkle the flour over the vegetables. Stir continuously for 2 to 3 minutes to cook the flour. Slowly pour in the chicken broth while stirring to avoid lumps. Add the uncooked wild rice and return the cooked mushrooms to the pot. Bring the soup to a boil, stirring occasionally. Then cover and simmer on low heat for 45 to 50 minutes, or until the rice is tender.
Finish Soup: Stir in half and half or whole milk until fully incorporated. Remove from heat and taste, adjusting salt and pepper as needed. Garnish with additional fresh thyme leaves and serve warm.

Notes

For a vegetarian version, replace chicken broth with vegetable broth and omit Worcestershire sauce or use a vegan alternative.
Wild rice blend may include other grains; check package instructions for cook times if using a different brand.
To make the soup richer, substitute half and half with heavy cream.
Leftovers can be stored in the refrigerator for up to 4 days and reheated gently to preserve creaminess.
For a gluten-free option, use a gluten-free flour or cornstarch slurry instead of all-purpose flour.