Wild Rice and Mushroom Soup Recipe
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 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 15 minutes mins
Course: Main, Soup
Cuisine: American
Keyword: mushroom, soup, Vegetarian, wild rice
Servings: 6
Calories: 279kcal
Author: Leigh Harris
- 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
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.
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