Description

Creamy Wild Rice and Mushroom Soup is the ultimate comfort food for chilly days. This rich and velvety soup features earthy wild rice and sautéed mushrooms in a creamy broth that warms your soul with every spoonful. Perfect for family gatherings or cozy nights in, this easy-to-make dish is sure to become a staple in your home.

Ingredients

Scale

1 cup wild rice
2 cups mixed mushrooms (cremini and shiitake), sliced
1 medium onion, chopped
3 cloves garlic, minced
4 cups low-sodium vegetable broth
1 cup heavy cream
2 tsp fresh thyme leaves (or 1 tsp dried thyme)
2 tbsp olive oil
Salt and pepper to taste

Instructions

In a large pot over medium heat, heat olive oil. Add chopped onions and minced garlic; sauté until translucent (about 5 minutes).
Stir in sliced mushrooms; cook until tender and golden brown (approximately 8 minutes).
Add rinsed wild rice and vegetable broth; bring to a boil. Reduce heat, cover, and let simmer for about 45 minutes or until the rice is tender.
Pour in heavy cream and stir well; let simmer for an additional 10 minutes.
Season with thyme, salt, and pepper to taste.
Serve hot, garnished with extra thyme if desired.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Soup
Method: Sautéing
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 380
Sugar: 2g
Sodium: 450mg
Fat: 24g
Saturated Fat: 13g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 9g
Cholesterol: 60mg

Keywords: For added nutrition, consider adding spinach or kale during the last few minutes of cooking. Substitute wild rice with quinoa for a different texture. Store leftovers in an airtight container in the fridge for up to three days.