Wild Rice and Mushroom Soup

Wild rice and mushroom soup that’s sure to please everyone at your dinner table.

A creamy, rich, hearty soup that’s full of deep earthy flavors. No one will ever know it’s vegetarian!

Perfect for staying warm this winter.

Wild Rice and Mushroom Soup

celery, carrots, onion and mushrooms sauteed in dutch oven

Heat the olive oil in a large dutch oven over medium-high heat.  Add the onion, celery, and carrots. Saute until soft about 10 minutes. Add the garlic, thyme, rosemary, salt, and pepper. Saute another minute.

Add the mushrooms and cook until they are slightly brown and released their liquids, about 15 minutes. Sprinkle the flour over the mushrooms and cook stirring continuously for 2-3 minutes, to cook the flour taste out.

Add the wine, scraping the bottom, bring it back to a simmer until it thickens.

ladle full of the wild rice and mushroom soup

Add the wild rice and vegetable broth, bring to a boil and cook for 45 minutes or until the wild rice is tender and starts to burst.

The cook time can differ from brand to brand. You can also use a gluten-free wild rice blend. Or make it vegan by using coconut milk instead of heavy cream.

Stir in the heavy cream, cover and simmer gently for another 5 minutes.

Season with salt and pepper to taste.

wild rice and mushroom soup in white crock

Serve with a warm, crusty loaf of earthy brown bread and enjoy!

wild rice and mushroom soup in white crock with brown bread

A great recipe for a meatless meal everyone will enjoy.

You all know I have to try to please my vegetarian daughter and meat-eating husband. This soup did the trick.

Try our Broccoli Cheese Soup recipe!

Wild Rice and Mushroom Soup Recipe

Wild Rice and Mushroom Soup

Wild Rice and Mushroom Soup – A creamy, rich, hearty soup that’s full of deep earthy flavors. Perfect for staying warm this winter.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Main, Soup
Cuisine: American
Keyword: mushroom, soup, wild rice
Servings: 6
Calories: 279kcal
Author: Don’t Sweat The Recipe

Ingredients

  • 2 tbsp. olive oil
  • 1 medium onion diced
  • 2 stalks stalks celery diced
  • 2 medium carrots diced
  • 2 cloves garlic
  • 1 teaspoon fresh rosemary chopped
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 teaspoon kosher salt
  • 1/2 teaspoon fresh ground pepper
  • 1 pound cremini mushrooms sliced
  • 2 tablespoons flour
  • 1/2 cup dry white wine
  • 1 cup wild rice blend
  • 6 cups vegetable broth
  • 1/2 cup heavy cream

Instructions

  • Heat olive oil in a large stockpot or Dutch oven over medium-high heat.
  • Add the onion, celery, and carrots. Saute until soft, about 8–10 minutes.
  • Add the garlic, rosemary, thyme, bay leaf, salt, and pepper saute for another minute.
  • Add the mushrooms and cook until they start to turn brown and have released a lot of their liquids, about 12–15 minutes.
  • Sprinkle the flour over the mushrooms, stirring continuously cook for 2–3 minutes.
  • Add the white wine, stir and cook for a few minutes, until it’s bubbly and thick.
  • Add the wild rice and vegetable broth, bring back to a boil.
  • Simmer for 45 minutes or until wild rice starts to burst.
  • Stir in the heavy cream, cover and cook gently for another 5 minutes.
  • Season to taste with more salt and pepper.

Nutrition

Calories: 279kcal | Carbohydrates: 33g | Protein: 7g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 1358mg | Potassium: 573mg | Fiber: 3g | Sugar: 6g | Vitamin A: 4189IU | Vitamin C: 3mg | Calcium: 50mg | Iron: 1mg

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