Wild Rice Mushroom Soup
Creamy wild rice and mushroom soup made with browned mushrooms, tender vegetables, herbs and a touch of cream for a cozy, flavorful dinner.
Ingredients
- 2 tablespoons extra virgin olive oil
- 16 ounces cremini or mixed mushrooms sliced
- 1 teaspoon kosher salt divided
- ½ teaspoon black pepper
- 2 tablespoons unsalted butter
- 1 medium yellow onion diced
- 2 medium carrots diced
- 2 garlic cloves minced
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- 3 tablespoons all-purpose flour
- 3½ cups chicken broth or vegetable broth
- 1 Parmesan rind optional
- 2 cups cooked wild rice
- ¼ cup heavy cream
- Chopped Italian parsley or fresh thyme for serving
Instructions
- Brown the mushrooms. Heat the olive oil in a large Dutch oven or soup pot over medium-high heat. Add the mushrooms and cook for 8 to 10 minutes, stirring occasionally, until deeply browned and any released liquid has evaporated. Cook in two batches if needed to avoid overcrowding. Season with ½ teaspoon salt and the black pepper, then transfer the mushrooms to a plate.
- Cook the vegetables. Reduce the heat to medium and melt the butter in the same pot. Add the onion and carrots and cook for 6 to 8 minutes, stirring occasionally, until softened. Add the garlic, thyme, rosemary, and remaining ½ teaspoon salt and cook for 30 seconds.
- Thicken and simmer. Sprinkle the flour over the vegetables and stir well. Cook for 1 minute, then slowly pour in the broth while stirring and scrape up any browned bits from the bottom of the pot. Add the Parmesan rind, if using. Bring to a gentle simmer and cook for 10 to 15 minutes, stirring occasionally, until the broth has thickened slightly and the carrots are tender.
- Finish the soup. Stir in the cooked wild rice and browned mushrooms and simmer for 5 minutes. Reduce the heat to low and stir in the heavy cream. Cook for 2 to 3 minutes, or until warmed through and creamy. Remove the Parmesan rind, taste and adjust the seasoning, then serve topped with parsley or fresh thyme.
Notes
- Use cremini mushrooms for an easy, affordable option, or use a mixture of cremini, shiitake, oyster, or wild mushrooms for deeper flavor.
- Cook the mushrooms in batches so they brown instead of steam.
- You will need about ⅔ to ¾ cup uncooked wild rice to make 2 cups cooked, depending on the variety.
- A wild rice blend can be used, but the finished texture may be softer than soup made with true wild rice.
- The Parmesan rind is optional, but it adds extra savory flavor to the broth.
- The soup will continue to thicken as it sits. Add a splash of broth when reheating if needed.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
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