Creamy Wild Rice and Mushroom Soup
Rich, savory, and ultra cozy, this creamy wild rice and mushroom soup wraps cremini mushrooms, wild rice, and aromatics in a silky broth that'll warm your whole kitchen. Bubbling pot, earthy mushrooms, and a swirl of cream – this is soup-as-a-hug, perfect for any chilly night.
6
bowls
Ingredients
Base & Vegetables
- 2 tbsp (30 ml) olive oil
- 2 tbsp (28 g) unsalted butter
- 1 yellow onion diced
- 3 cloves garlic minced
- 2 carrots diced
- 2 stalks celery diced
- 400 g cremini mushrooms sliced (about 14 oz, or mix with other mushrooms)
Broth & Rice
- 3/4 cup (135 g) wild rice rinsed
- 6 cups (1.5 L) low-sodium vegetable or chicken broth
- 1 tsp dried thyme or double for fresh
- 1/2 tsp (0.5 tsp) dried rosemary crushed (or 1 tsp fresh, chopped)
- 1 bay leaf
- salt and black pepper to taste
Finish
- 3/4 cup (180 ml) heavy cream (or half-and-half, adjust to taste)
- 2 cups (60 g) baby spinach optional
- 1/4 cup (10 g) fresh parsley chopped, for garnish
Equipment
- Large Soup Pot
- wooden spoon
- Ladle
Instructions
- Heat olive oil and butter in a large pot over medium heat. Add diced onions and cook until soft and translucent, 3–4 minutes.
- Add garlic, carrots, and celery. Stir and cook another 3–4 minutes until vegetables begin to soften.
- Add all the mushrooms. Cook, stirring occasionally, for 5–7 minutes until softened and starting to release their moisture and turn golden.
- Add wild rice, thyme, rosemary, bay leaf, and broth. Season with salt and pepper to taste. Bring to a simmer, cover, and reduce heat to low. Cook 45–60 minutes, until wild rice is tender and split.
- Fish out and discard the bay leaf. Stir in the heavy cream. If using, add spinach and stir until wilted (about 2 minutes).
- Taste and adjust salt and pepper. Ladle into bowls and garnish with fresh chopped parsley. Enjoy warm!
Notes
Soup will thicken after chilling—add a splash of water or broth when reheating if desired. For a dairy-free version, swap cream with coconut or cashew cream, and butter with more olive oil. To freeze, do so before adding cream for best texture. Add protein or extra veggies as you like!
Nutrition
Calories: 310kcal | Carbohydrates: 34g | Protein: 7g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 35mg | Sodium: 785mg | Potassium: 635mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3450IU | Vitamin C: 7mg | Calcium: 72mg | Iron: 1.8mg