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. Take note. The rice:liquid ratio to cooking wild rice is 1:4.
Next, saute the veggies until soft. Then, add the flour and stir until the veggies are totally covered. Add the chicken broth and bring it to a boil. Lower the heat and it will start to thicken up in a few minutes.
Last, add the rice and the half and half 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 is a roasted, diced chicken breast, shredded rotisserie chicken. Or, to make this recipe vegan, skip the half and half 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 french baguette or pita crackers.
Looking for some more cozy soup recipes? Here are a few more of my favorites:
Tomato And Basil Tortellini Soup
Butternut Squash Soup With Cheddar Bacon Crostini
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
- 1 cup wild rice, rinsed
- 3 tbsp butter, unsalted
- 12 oz baby bella or regular white mushrooms, sliced
- 1 medium yellow onion, diced
- 2 medium carrrots, thinly sliced
- 3 garlic cloves, minced
- 1/2 tsp dried thyme
- 1 tbsp fresh rosemary, finely chopped
- 3 tbsp all-purpose flour
- 1 tsp salt
- 1/2 tsp pepper
- 1 cup half & half (or 1 1/2 cups milk)
- fresh parsley, to garnish, optional
Instructions
- In a medium stock pot, bring 4 cups of chicken broth to a boil. Add wild rice, reduce heat to medium/low and cover with lid. Cook for 50-60 minutes. Fluff with a fork.
- Melt butter in a large stockpot or Dutch oven over medium heat. Add mushrooms, onion, carrots, garlic, thyme, and rosemary. Saute the until soft, about 5-6 mins.
- Add flour and stir for 2 minutes until veggies are fully coated and flour is lightly browned. Add 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 thickened, stirring occasionally.
- Stir in wild rice and half & half. Let simmer for an additional 2-3 minutes until heated through. Season with additional salt and pepper, to taste.
- Garnish with fresh, chopped parsley 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!! 🙂