Description
A rich and creamy wild rice and mushroom soup that’s comforting, hearty, and full of earthy flavors. Perfect for chilly evenings or a satisfying vegetarian meal.
Ingredients
Units
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 cups cremini mushrooms, sliced
- 1 cup wild rice, rinsed
- 6 cups vegetable broth
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1 teaspoon salt (or to taste)
- 1 bay leaf
- 1 cup heavy cream or coconut cream for vegan
- 2 tablespoons all-purpose flour (or gluten-free flour)
- 2 tablespoons butter or vegan butter
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic; sauté until translucent, about 5 minutes.
- Add mushrooms and cook until they release their moisture and begin to brown, about 7-10 minutes.
- Stir in the wild rice, vegetable broth, carrots, celery, thyme, pepper, salt, and bay leaf. Bring to a boil.
- Reduce heat to low, cover, and simmer for about 45 minutes or until the rice is tender.
- In a small saucepan, melt butter and whisk in flour to form a roux. Cook for 1-2 minutes, stirring constantly.
- Slowly whisk in the cream to the roux, then cook for another 2-3 minutes until thickened.
- Remove bay leaf from the soup, then stir in the cream mixture.
- Simmer the soup for another 10 minutes to blend flavors. Adjust seasoning if needed and serve hot.
Notes
- Use coconut cream for a vegan option.
- Soup thickens as it sits; thin with extra broth if desired.
- Freeze leftovers for up to 2 months.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 280
- Sugar: 5g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 30mg