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Creamy Mushroom Wild Rice Soup Recipe

Creamy Mushroom Wild Rice Soup

Dive into a rich and comforting bowl of Creamy Mushroom Wild Rice Soup, featuring earthy mushrooms and nutty wild rice in a dreamy blend that's satisfying and nourishing.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 6 tablespoons butter Adds richness and a lovely flavor base.
  • 8 ounces cremini mushrooms Earthy and slightly sweet, they bring depth.
  • 1 teaspoon Worcestershire sauce Adds umami for extra flavor.
  • 1 cup yellow onion, diced Sweetness and aroma that forms the base of the soup.
  • 1 heaping cup chopped celery Crunchy texture and fresh taste.
  • 1 heaping cup carrot, chopped Sweetness and color.
  • 2 teaspoons minced garlic Punches up flavor and adds aroma.
  • 1 tablespoon fresh thyme leaves Sweet and earthy notes.
  • 1 teaspoon rubbed sage Herbal and slightly peppery.
  • 1 teaspoon smoked paprika A touch of smokiness.
  • 1 teaspoon fine ground sea salt Enhances all flavors; adjust to taste.
  • ½ teaspoon freshly ground black pepper Adds warmth and spice.
Soup Thickeners and Base
  • ⅓ cup all-purpose flour Thickens the soup for creaminess.
  • 1 cup uncooked wild rice blend Nutty and chewy, the heart of the soup.
  • 6 cups low sodium chicken broth Flavorful base.
  • 1 cup half and half or whole milk Adds creaminess without heaviness.
  • 1 teaspoon fresh thyme leaves, for garnish Freshness and color.

Method
 

Preparation
  1. Gather all your ingredients on the counter.
  2. Clean and slice the mushrooms, dice the onion, chop the celery and carrots, and mince the garlic.
  3. Measure out dry ingredients like wild rice and flour.
Cooking
  1. In a large pot, melt 4 tablespoons of butter over medium heat.
  2. Add the mushrooms and sauté until golden and tender, about 5 minutes.
  3. Stir in onion, carrot, and celery; cook until softened, about 4-5 minutes.
  4. Add garlic, thyme, sage, smoked paprika, salt, and pepper; cook for another minute.
  5. Sprinkle in flour, stirring to coat the veggies; cook for 1-2 minutes.
  6. Pour in the chicken broth, bring to a simmer, and add the wild rice.
  7. Cover and reduce heat to low. Cook for about 40-45 minutes until rice is tender.
Serving
  1. Once the rice is cooked, stir in the half-and-half or milk and remaining butter.
  2. Taste for seasoning, adding more salt and pepper as needed.
  3. Serve hot, garnished with fresh thyme leaves.

Notes

Perfect for meal prepping. Store in the fridge for 4 days or freeze for up to 3 months. Reheat on the stove or in the microwave.