Step 6: Stir in the Cream and Wild Rice
Once the soup has thickened, stir in 1 cup of heavy cream and the cooked wild rice. Add 1 teaspoon of dried thyme, and season with salt and pepper to taste. Let the soup simmer for an additional 5-10 minutes to allow the flavors to meld together.
Step 7: Serve and Garnish
Ladle the soup into bowls and garnish with fresh parsley for a pop of color and freshness. Serve warm with crusty bread or crackers.
Tips for the Perfect Mushroom and Wild Rice Soup
Use a variety of mushrooms: While cremini or button mushrooms work great, you can also use a mix of wild mushrooms like shiitake or oyster for more depth of flavor.
Substitute the cream: For a lighter or dairy-free version, you can substitute the heavy cream with coconut milk or a plant-based alternative.
Make it gluten-free: To make the soup gluten-free, simply swap out the flour for a gluten-free flour blend or cornstarch.
Why You’ll Love This Soup
This creamy mushroom and wild rice soup is the ultimate comfort food. It’s packed with textures from the chewy wild rice and tender mushrooms, and the creamy broth adds a luxurious mouthfeel that’s incredibly satisfying. Plus, the earthy mushrooms paired with fragrant thyme create a savory, comforting flavor that’s hard to resist.
Whether you’re making this soup for a cozy family dinner or preparing it in advance for meal prep, it’s a dish that will warm both your heart and stomach.
FAQs About Mushroom and Wild Rice Soup
1. Can I freeze mushroom and wild rice soup?
Yes, this soup freezes well. Just be aware that the cream may separate slightly when reheated, but stirring it well will help bring the soup back together.
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