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Creamy Mushroom and Wild Rice Soup

A bowl Creamy Mushroom and Wild Rice Soup with a crouton garnishing it



Creamy Mushroom and Wild Rice Soup is a nourishing delight, serving six with approximately 250-300 calories per portion. Boasting a quick 15-minute prep and a comforting 45-minute cook time, this recipe harmonizes the earthy flavors of wild rice and mushrooms with aromatic herbs in a lusciously creamy base. The addition of a roux ensures a velvety texture, while the finishing touch of heavy cream elevates the richness of the soup. Bursting with wholesome ingredients, this hearty dish offers a perfect balance of warmth and comfort, making it an ideal choice for cozy evenings or as a crowd-pleaser at gatherings. With the added benefit of flexibility—suitable for vegetarians and adaptable to various dietary preferences—it's a versatile and delicious addition to your repertoire of comforting soups.

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Untitled design.png

Servings

6

Prep Time:

15 min

Cook Time:

45 min

INGREDIENTS:

  • 1 cup wild rice blend

  • 4 cups vegetable or chicken broth

  • 2 tablespoons unsalted butter

  • 1 onion, finely chopped

  • 3 cloves garlic, minced

  • 1 pound (450g) cremini or white mushrooms, sliced

  • 1/4 cup all-purpose flour

  • 4 cups milk (whole or 2%)

  • 1 teaspoon dried thyme

  • 1 teaspoon dried rosemary

  • Salt and black pepper to taste

  • 1/2 cup heavy cream

  • Chopped fresh parsley, for garnish

6

Servings

PREPARATION:

  1. Cook the Wild Rice: In a separate pot, cook the wild rice blend according to package instructions, using vegetable or chicken broth instead of water for added flavor. Set aside.

  2. Sauté the Vegetables: In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and sauté for about 3 minutes until it becomes translucent.

  3. Add the minced garlic and sliced mushrooms. Cook for an additional 5-7 minutes until the mushrooms release their moisture and become tender.

  4. Create the Roux: Sprinkle the flour over the mushrooms and stir well to create a roux. Cook for 2-3 minutes to eliminate the raw flour taste.

  5. Add Liquid Ingredients: Slowly pour in the milk while continuously stirring to avoid lumps. Stir until the mixture thickens.

  6. Simmer with Herbs: Add the dried thyme and rosemary to the pot. Season with salt and black pepper to taste. Allow the soup to simmer for about 15-20 minutes, allowing the flavors to meld.

  7. Incorporate Cooked Rice: Stir in the cooked wild rice.

  8. Finish with Cream: Pour in the heavy cream, stirring to combine. Simmer for an additional 5-7 minutes until the soup is heated through.

  9. Adjust Seasoning and Serve: Taste the soup and adjust the seasoning if needed. Ladle the Creamy Mushroom and Wild Rice Soup into bowls and garnish with chopped fresh parsley.

  10. Serve Hot: Serve immediately, and enjoy the rich and comforting flavors of this creamy soup!


NOTES: 

Recommended to cook this in this Enameled Cast Iron Dutch Oven.


Enameled Cast Iron  Dutch Oven in red

A bowl of Creamy Mushroom and Wild Rice Soup with text on the top saying vegetarian and under that Creamy Mushroom and Wild Rice Soup
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