Wild Rice And Mushroom Soup
This Wild Rice And Mushroom Soup is a combination of hearty vegetables, wild rice, and the right amount of cream to make it comforting and delicious! ( Jump to Recipe)
Rainy weather around this time of year calls for cozy, warm bowls of soup just until the sun starts to peak out again.
Let’s talk about this cozy, bowl of wild rice and mushroom soup. Hearty vegetables, wild rice, and the right amount of cream to give us all the warm hugs in the form of food.
To make this Wild Rice And Mushroom Soup:
First, start by cooking the wild rice. I use pure wild rice here, not a wild rice blend. If a wild rice blend is all that is available, it will do, just cook it accordingly. Take note. The rice:liquid ratio to cooking wild rice is 1:4.
Next, sauté the veggies until they’re soft. Then, add the flour and stir until the veggies are totally coated. Add the chicken broth and bring it to a boil. Lower the heat and it will start to thicken up ever so slightly.
Last, add the cooked rice and cream to the pot and let it simmer and for 2-3 more minutes until all warmed up.
You can change it up a bit if you prefer. You can toss in 1 1/2 cups of diced chicken breast or shredded rotisserie chicken. Or, to make this soup dairy-free, skip the cream and use 1 can full-fat coconut milk or 2 cups almond milk. It will come out slightly lighter if you choose to use almond milk.
Enjoy this warm, cozy wild rice and mushroom soup with a toasted french baguette or buttered sour dough.
Looking for some more cozy soup recipes? Here are a few more of my favorites:
Roasted Tomato Soup With Grilled Cheese Sandwiches
Zuppa Toscana Soup (one of my favorites!)
Butternut Squash Soup With Cheddar Bacon Crostini
Tomato And Basil Tortellini Soup
If you make this Wild Rice And Mushroom Soup, be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it, or better yet, see what you’re cooking! Tag me on Instagram, @fettysfoodblog with your creation.
Wild Rice And Mushroom Soup
Ingredients
- 10 cups chicken broth, divided
- 1 cup wild rice, rinsed
- 3 tablespoons butter, unsalted
- 12 oz sliced baby bella or regular white mushrooms
- 1 yellow onion, diced
- 2 carrots, peeled and thinly sliced
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 3 tablespoons all-purpose flour
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon fresh cracked black pepper, plus more to taste
- ¾ cup heavy cream
- fresh parsley or thyme, to garnish
Instructions
- In a medium stock pot, bring 4 cups of chicken broth to a boil. Add the wild rice, reduce heat to medium/low and cover with lid. Cook for 50-60 minutes, or until most of the liquid is absorbed.
- Melt the butter in a large stockpot or Dutch oven over medium heat. Add the mushrooms, onion, carrots, garlic, and Italian seasoning. Sauté the until soft, about 5-6 mins.
- Add the flour and stir for 2 minutes until veggies are fully coated and flour is lightly browned. Add the remaining chicken broth (6 cups), salt, and pepper, and bring to a boil. Reduce heat to medium/low and simmer for 15-20 minutes until soup is slightly thickened, stirring occasionally.
- Stir in the cooked wild rice and cream. Let simmer for an additional 2-3 minutes until heated through. Season with additional salt and pepper, to taste.
- Garnish with fresh, chopped parsley or thyme and serve.
I make a “Sabbath Soup” every weekend during fall and winter that we eat on for half the week to xome. I just made this tonight and doubled the recipe. Couldn’t use half n half, so used extra creamy oatmilk and added a little squeeze of lemon at the end. Delicious!
This recipe is AMAZING. I forgot the onions, but still so good regardless. I also added extra *lots* of the herbs. Can’t go wrong. I normally have addition or tweaks to recipes, but not this one! It’s perfect 🙂
Chloe, so glad you liked it! Can never go wrong with the extra herbs!! 🙂