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!
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.