Name: Creamy Mushroom & Wild Rice Soup Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Ingredients: 2 tablespoons olive oil; 1 medium onion, finely chopped; 2 cloves garlic, minced; 3 cups mushrooms, sliced (cremini, button, or a mix); 1 carrot, diced; 1 celery stalk, diced; 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme); 1 teaspoon fresh rosemary, chopped (or ½ teaspoon dried rosemary); 1 bay leaf; ½ teaspoon salt, plus more to taste; ¼ teaspoon black pepper, plus more to taste; 6 cups vegetable broth; 1 cup uncooked wild rice, rinsed and drained; 1 cup heavy cream or coconut cream for a dairy-free version; 2 tablespoons all-purpose flour; 2 tablespoons butter or olive oil for roux; Fresh parsley, chopped, for garnish

Description

A warm, comforting soup perfect for cozy evenings or family dinners. This recipe combines earthy mushrooms, nutty wild rice, and a creamy base to create a hearty, flavorful dish that’s both satisfying and wholesome. Inspired by classic American and European soups, it’s ideal for fall or winter nights, offering warmth and nourishment in every spoonful.

Ingredients

Scale

2 tablespoons olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
3 cups mushrooms, sliced (cremini, button, or a mix)
1 carrot, diced
1 celery stalk, diced
1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
1 teaspoon fresh rosemary, chopped (or ½ teaspoon dried rosemary)
1 bay leaf
½ teaspoon salt, plus more to taste
¼ teaspoon black pepper, plus more to taste
6 cups vegetable broth
1 cup uncooked wild rice, rinsed and drained
1 cup heavy cream or coconut cream for a dairy-free version
2 tablespoons all-purpose flour
2 tablespoons butter or olive oil for roux
Fresh parsley, chopped, for garnish

Cook Mode Prevent your screen from going dark

Instructions

Sauté the Aromatics
In a large pot or Dutch oven, heat olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Stir in the garlic and cook for another minute, releasing its aroma.
Cook the Mushrooms
Add the sliced mushrooms to the pot. Cook for 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown slightly.
Add Vegetables and Herbs
Toss in the diced carrot and celery. Sprinkle with thyme, rosemary, salt, and pepper. Stir well to combine. Add the bay leaf to the pot to infuse a subtle herbal depth.
Incorporate Broth and Wild Rice
Pour in the vegetable broth and add the rinsed wild rice. Stir to combine, then bring to a gentle boil. Reduce heat to low, cover, and simmer for 45-50 minutes, or until the wild rice is tender but still has a slight bite.
Prepare the Creamy Base
In a small saucepan, melt butter over medium heat. Whisk in flour and cook 1-2 minutes until it forms a smooth paste. Gradually whisk in the cream until the mixture is smooth and slightly thickened.
Combine and Thicken the Soup
Remove the bay leaf and stir in the cream mixture. Simmer for 5-10 minutes to let flavors meld and the soup thicken naturally. Adjust seasoning with salt and pepper as needed.
Serve and Garnish
Ladle the soup into bowls and garnish with freshly chopped parsley. Optional: sprinkle with grated Parmesan or drizzle truffle oil. Serve hot with crusty bread or a side salad.

Notes

Use a mix of mushrooms for richer flavor.
Substitute coconut or cashew cream for a dairy-free version.
The soup tastes better the next day as flavors meld. Store in the fridge for up to 3 days.
Can be frozen for up to 2 months. Cool completely before freezing.
For a creamier texture, blend half the soup before adding cream.

Prep Time: 15 minutes
Cook Time: 1 hour