Description

This Creamy Wild Rice and Mushroom Soup is a comforting and hearty dish perfect for chilly days. Made with tender wild rice, a medley of cremini and shiitake mushrooms, aromatic herbs, and enriched with heavy cream, this soup offers a rich, velvety texture and deep earthy flavors. It’s a satisfying vegetarian recipe that’s easy to prepare and serves as a warming meal for the whole family.

Ingredients

Scale

Soup Base

2 tbsp olive oil
1 medium onion, chopped
3 cloves garlic, minced
2 cups mixed mushrooms (cremini and shiitake), sliced

Grains and Liquids

1 cup wild rice, rinsed
4 cups low-sodium vegetable broth
1 cup heavy cream

Seasonings

2 tsp fresh thyme leaves (or 1 tsp dried thyme)
Salt and pepper to taste

Instructions

Sauté Aromatics: In a large pot over medium heat, warm the olive oil. Add the chopped onions and minced garlic, sautéing until the onions become translucent and fragrant, approximately 5 minutes.
Cook Mushrooms: Add the sliced cremini and shiitake mushrooms to the pot. Cook them until tender and golden brown, which should take around 8 minutes. Stir occasionally to ensure even cooking.
Add Rice and Broth: Stir in the rinsed wild rice and pour in the vegetable broth. Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for about 45 minutes, or until the wild rice is tender and cooked through.
Incorporate Cream: Pour in the heavy cream and stir thoroughly to combine it with the soup. Allow the soup to simmer for an additional 10 minutes to let the flavors meld and the soup to thicken slightly.
Season Soup: Add fresh thyme leaves (or dried thyme), and season with salt and freshly ground black pepper to taste. Stir well to distribute the seasonings evenly throughout the soup.
Serve: Ladle the creamy wild rice and mushroom soup into bowls. Garnish with extra thyme leaves if desired, and serve hot for a comforting meal.

Notes

Rinsing the wild rice before cooking helps remove any debris and improves texture.
For a dairy-free option, substitute heavy cream with coconut cream or a plant-based cream alternative.
You can use dried thyme if fresh is unavailable, but reduce the quantity as dried herbs are more potent.
Adjust the thickness of the soup by adding more broth if it becomes too thick after simmering.
Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

Prep Time: 10 minutes
Cook Time: 1 hour
Category: Soup
Method: Stovetop
Cuisine: American

Keywords: wild rice soup, mushroom soup, creamy soup, vegetarian soup, easy soup recipe, comfort food, hearty soup