Description
A creamy and comforting Wild Rice Mushroom Soup, featuring earthy cremini mushrooms and nutty wild rice simmered to perfection in a savory broth then enriched with heavy cream and aromatic thyme. This hearty soup is perfect for a cozy meal and serves six generously.
Ingredients
Scale
Soup Base
- 1 cup wild rice
- 4 cups low-sodium vegetable broth
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 cups cremini mushrooms, sliced
- 1 tsp dried thyme
- Salt to taste
- Pepper to taste
- 2 tbsp olive oil or butter
Finishing
- 1 cup heavy cream
Instructions
- Sauté aromatics: Heat olive oil or butter in a large pot over medium heat. Add diced onion and minced garlic and sauté until fragrant and soft, about 5 minutes.
- Cook mushrooms: Add sliced cremini mushrooms and dried thyme to the pot. Cook for about 7 minutes, stirring occasionally, until mushrooms are golden brown and any liquid has evaporated. Avoid overcrowding the pan to ensure proper browning.
- Add rice and broth: Stir in the wild rice and pour in the vegetable broth. Bring the mixture to a boil, then reduce heat to low and cover the pot with a lid. Let it simmer gently for about 45 minutes until the wild rice is tender.
- Finish soup: Stir in the heavy cream and season with salt and pepper to taste. Cook on low heat for another 5 minutes, making sure the soup does not boil to prevent cream from curdling.
Notes
- Use low-sodium vegetable broth to control the salt level in the soup.
- Sauté mushrooms in batches if necessary to avoid overcrowding and achieve better browning.
- This soup can be stored in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stove, adding a splash of broth or cream if the soup thickens too much.
- For a vegan version, substitute heavy cream with coconut cream or a plant-based alternative and use olive oil instead of butter.
