Description
A hearty and earthy soup featuring wild rice and mushrooms in a creamy, savory broth that’s perfect for comfort food lovers.
Ingredients
Main Ingredients
- 2 tablespoons butter or olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 12 ounces mushrooms, sliced
- 1 cup wild rice blend
- 5 cups vegetable or chicken broth
- 1 teaspoon dried thyme
- Salt and black pepper to taste
For Creaminess
- 1 cup milk or half-and-half
- 2 tablespoons flour (optional, for thickening)
Instructions
- Heat Butter or Oil: In a large pot over medium heat, melt the butter or warm the olive oil to prepare for sautéing the vegetables.
- Sauté Vegetables: Add the diced onion, carrots, and celery to the pot and cook until they are softened and fragrant, about 5-7 minutes.
- Add Garlic and Mushrooms: Stir in the minced garlic and sliced mushrooms, cooking until the mushrooms release their moisture and begin to brown, around 5-7 minutes.
- Add Rice and Broth: Incorporate the wild rice blend, vegetable or chicken broth, dried thyme, salt, and black pepper. Stir well to combine all ingredients evenly.
- Simmer Soup: Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer gently for 40 to 45 minutes, or until the wild rice is tender and cooked through.
- Add Creaminess: For a thicker consistency, whisk the flour into the milk or half-and-half before stirring it into the soup. Otherwise, simply stir in the milk or half-and-half.
- Final Simmer and Season: Allow the soup to simmer for an additional 5 minutes to let the flavors meld and the soup thicken. Taste and adjust seasoning with salt and pepper as desired before serving.
Notes
- Wild rice blends cook faster than 100 percent wild rice, so adjust cooking times accordingly.
- For a vegan version of this soup, use olive oil and plant-based milk alternatives instead of butter and dairy milk.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
