Description
A rich and hearty Wild Rice Mushroom Soup that combines earthy mushrooms with nutty wild rice in a creamy, comforting broth—perfect for chilly days.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 pound cremini or white mushrooms, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon black pepper
- 1 teaspoon salt (or to taste)
- 3/4 cup uncooked wild rice, rinsed
- 6 cups vegetable broth
- 1 cup full-fat coconut milk or heavy cream
- 1 tablespoon all-purpose flour (optional)
- 1 tablespoon soy sauce (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil and butter in a large pot over medium heat.
- Add onion, carrots, and celery; sauté for 5–7 minutes until softened.
- Stir in garlic and cook for another 1 minute.
- Add mushrooms, thyme, rosemary, salt, and pepper; cook for 8–10 minutes until mushrooms brown.
- Stir in wild rice and pour in vegetable broth; bring to a boil.
- Reduce heat to low, cover, and simmer for 45–50 minutes until wild rice is tender and has burst open.
- Optional: stir in flour and cook for 2–3 minutes. Then add coconut milk or cream and soy sauce; stir to combine.
- Simmer uncovered for another 5–10 minutes until slightly thickened.
- Taste and adjust seasoning if needed.
- Garnish with fresh parsley and serve hot.
Notes
- Add chopped kale or spinach at the end for extra greens.
- Use heavy cream for a richer soup.
- Stir in cooked shredded chicken or white beans for added protein.
- Wild rice blend can be used instead of pure wild rice.
- Smoked paprika adds a pleasant smoky flavor.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 270
- Sugar: 4g
- Sodium: 630mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg
