Description
A creamy and hearty Wild Rice Mushroom Soup filled with earthy mushrooms, nutty wild rice, and aromatic herbs — perfect for cozy nights or a comforting vegetarian meal.
Ingredients
- 2 tbsp olive oil
- 1 tbsp butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 carrots, diced
- 2 celery stalks, diced
- 8 oz cremini or baby bella mushrooms, sliced
- 1 cup uncooked wild rice blend
- 6 cups vegetable broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup half-and-half or coconut milk
- 2 tbsp all-purpose flour
- 1/4 cup grated Parmesan cheese (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil and butter in a large pot over medium heat.
- Add onions, carrots, and celery. Sauté for 5–6 minutes until softened.
- Add garlic and mushrooms, and cook for another 5 minutes until mushrooms release their moisture and start to brown.
- Stir in wild rice, thyme, rosemary, bay leaf, salt, and pepper.
- Pour in vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 45–50 minutes until rice is tender.
- In a small bowl, whisk together half-and-half (or coconut milk) and flour until smooth.
- Stir the mixture into the soup and cook for another 5–10 minutes, stirring occasionally, until thickened.
- Remove bay leaf and stir in Parmesan cheese if using.
- Taste and adjust seasoning as needed.
- Garnish with fresh parsley before serving.
Notes
- For a vegan version, use coconut milk and omit Parmesan cheese.
- You can add cooked chicken for a heartier, non-vegetarian variation.
- Store leftovers in the refrigerator for up to 4 days — it thickens as it sits, so add a splash of broth when reheating.
- Great to make ahead and freeze for up to 2 months.
- Prep Time: 15 mins
- Cook Time: 1 hr
- Category: Soup
- Method: Stovetop
- Cuisine: American