Wild Rice Mushroom Soup

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Wild Rice Mushroom Soup is a hearty, from scratch soup that features the earthy flavors of fresh mushrooms and nutty wild rice.

Prep Time12

Cook Time45

Total Time57

Course: Main Dish

Cuisine: American

Servings:

Calories: 322kcal

Author: Julie Clark

Ingredients

3/4 cup uncooked wild rice blend rinsed
3 cups low-sodium chicken stock or vegetable broth
2 tablespoons unsalted butter
2 cups yellow onion finely chopped
2 celery ribs finely diced
1 large carrot finely diced
2 cloves garlic minced
16 ounces mixed fresh mushrooms cremini, baby bella, button, sliced
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried rosemary crushed
1/4 cup all-purpose flour
5 cups low-sodium chicken stock
3/4 cup heavy cream
1 tablespoon soy sauce
Salt and black pepper to taste
Chopped fresh parsley for garnish

Instructions

Cook the rice by combining the wild rice and chicken broth into a medium sized saucepan. Bring to a boil, then reduce the heat to low and simmer, covered for about 40 minutes until the rice is tender. 3/4 cup uncooked wild rice blend, 3 cups low-sodium chicken stock
Begin making the soup while the rice is cooking. In a large Dutch oven or pot, melt the butter over medium heat. Add in the onion, celery, and carrots until they begin to soften, about 5 minutes. Add in the garlic and cook for another 2 minutes. 2 tablespoons unsalted butter, 2 cups yellow onion, 2 celery ribs, 1 large carrot, 2 cloves garlic
Place the mushrooms, thyme, oregano and rosemary into the mixture and cook until the mushrooms have shrunk down and released some moisture, about 8-9 minutes. Sprinkle the flour over the vegetables and mix well until you can no longer tell there is any flour, about 1-2 minutes. 16 ounces mixed fresh mushrooms, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1 teaspoon dried rosemary, 1/4 cup all-purpose flour
Pour in the chicken stock while continuously mixing. Allow the soup to simmer for about 10 minutes, stirring occasionally. The soup will begin to thicken at this point. 5 cups low-sodium chicken stock
If the rice has not finished cooking, turn off any heat to the soup and just allow it to sit. When your rice is ready, stir it into the soup. Then add the heavy cream and soy sauce and stir until combined. Turn the heat to low and allow the soup to simmer for another 2-3 minutes. Taste the soup and season with salt and pepper to your desired level. 3/4 cup heavy cream, 1 tablespoon soy sauce, Salt and black pepper
Serve the soup in bowls and garnish with some fresh parsley, if you would like. Chopped fresh parsley

Notes

If you want a thicker soup, you can continue to simmer before adding the heavy cream. The soup will reduce down even more and thicken. If the soup got too thick, add in more broth or water, until it’s the consistency you want.

For dairy free, use coconut cream or cashew cream.

Storage Instructions: Store leftovers in an airtight container in the refrigerator for up to 4 days. The rice will continue to absorb some liquid, so you may want to add a splash of broth when reheating. You can also freeze it for up to 1 month. Thaw and reheat in the microwave or on the stovetop.

Refer to the article above for more tips and tricks.

The calories shown are based on the soup serving 6, with 1 serving being 1/6 of the soup. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **

Nutrition