Wild Rice & Mushroom Soup
Earthy mushrooms and nutty wild rice bring big fall vibes to this rich, creamy soup. It’s vegetarian comfort food at its finest: cozy, satisfying, and elegant enough to serve for a dinner party. Add a splash of cream or keep it dairy-free, either way, it’s a win.
Wild Rice & Mushroom Soup
4
servingsKeep the screen of your device on
Ingredients
2 tablespoons butter (or olive oil)
1 small onion, diced
2 celery stalks, diced
2 carrots, diced
3 garlic cloves, minced
8 oz mushrooms (cremini or button), sliced
½ teaspoon dried thyme
1 cup wild rice (or wild rice blend), rinsed
4 cups chicken or vegetable broth
1 cup milk or cream (optional for extra richness)
Salt & pepper to taste
Optional garnish: chopped parsley or thyme, grated Parmesan
Directions
- Cook veggies & mushrooms: Melt butter in pot over medium heat. Add onion, celery, carrots; sauté 5 min. Add garlic and mushrooms and thyme; cook until mushrooms release moisture and begin to brown (~5 to 6 min).
- Add rice & broth: Stir in wild rice, then pour in broth. Bring to boil.
- Simmer: Reduce heat, cover, and simmer for ~45 min, stirring occasionally, until rice is tender and grains have split.
- Finish: Stir in milk or cream (if using) and reheat gently. Season with salt and pepper.
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