To make this comforting mushroom and wild rice soup, you’ll need the following ingredients:
1 cup wild rice (uncooked)
4 cups vegetable or chicken broth (divided)
2 tablespoons butter (or olive oil for a dairy-free option)
1 medium onion, finely chopped
2 cloves garlic, minced
16 oz (about 4-5 cups) cremini or button mushrooms, sliced
2 tablespoons all-purpose flour (for thickening)
1 cup heavy cream (or half-and-half for a lighter version)
1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
Salt and freshly ground black pepper to taste
Chopped fresh parsley for garnish (optional)
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How to Make Creamy Mushroom and Wild Rice Soup
Step 1: Cook the Wild Rice
Begin by cooking 1 cup of wild rice in 2 cups of broth (or water) according to the package instructions. This usually takes about 40-45 minutes. Set aside once cooked.
Step 2: Sauté the Vegetables
In a large pot or skillet, melt 2 tablespoons of butter over medium heat. Add 1 chopped onion and sauté until softened, about 3-4 minutes.
Add 2 cloves of minced garlic and cook for an additional minute until fragrant.
Step 3: Cook the Mushrooms
Add the sliced mushrooms to the pot and sauté until they release their moisture and become golden brown, about 7-8 minutes. The mushrooms should have a tender, meaty texture.
Step 4: Make the Roux
Sprinkle 2 tablespoons of flour over the mushroom mixture and stir well. Cook the flour for about 1-2 minutes to remove any raw taste.
Step 5: Add Broth and Simmer
Gradually add the remaining 2 cups of broth while stirring constantly to prevent lumps. Bring the mixture to a gentle simmer and let it cook for about 10 minutes to thicken slightly.
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