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Wild Rice & Mushroom Soup – Cozy and Hearty

A rustic and creamy soup made with earthy mushrooms, nutty wild rice, and a silky broth that’s wholesome and filling.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 6 People
Course: Main Course
Cuisine: American-Comfort
Ingredients Method

Ingredients
  

For the Soup:
  • 2 tbsp olive oil or butter
  • 1 medium onion diced
  • 2 carrots diced
  • 2 celery stalks diced
  • 4 garlic cloves minced
  • 16 oz cremini or button mushrooms sliced
  • 1 cup uncooked wild rice rinsed
  • 6 cups vegetable broth
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 bay leaves
  • Salt and freshly cracked black pepper to taste
For the Creamy Finish:
  • 2 tbsp butter or olive oil
  • 2 tbsp flour
  • 1 cup milk of choice dairy or unsweetened plant-based
Optional Toppings:
  • Fresh parsley chopped
  • Shaved parmesan or vegan parmesan
  • Extra black pepper

Method
 

  1. Heat oil in a soup pot and sauté onion, carrots, and celery until fragrant and softened. Add garlic and mushrooms, cooking until golden and their juices release.
  2. Stir in wild rice, broth, thyme, rosemary, bay leaves, salt, and pepper. Bring to a boil, then reduce to a steady simmer. Cover and cook for about 45 minutes, stirring occasionally, until the rice is chewy and tender.
  3. In a separate saucepan, melt butter or heat olive oil. Add flour and whisk for a couple of minutes until golden. Gradually pour in milk, whisking constantly to make a smooth, thick sauce.
  4. Remove bay leaves from the soup pot. Stir the cream mixture into the broth and let everything simmer for 5 to 10 minutes until creamy and well combined.
  5. Serve hot with parsley, parmesan, or extra pepper on top, along with crusty bread or warm rolls.