This Wild Rice Mushroom Soup is cozy and packed with flavor! With earthy mushrooms and hearty wild rice, it’s a warm hug in a bowl that’s perfect for chilly days.
Honestly, I could eat this soup every week. It’s an easy way to get my veggie fix, and it smells amazing while cooking. Grab a spoon and get ready for a tasty treat!
Key Ingredients & Substitutions
Wild Rice: A unique ingredient that adds texture! If you can’t find wild rice, substitute with brown rice or a mix of white and brown rice. You won’t get the same nutty flavor, but it’ll still taste great.
Mushrooms: Cremini mushrooms are my go-to for depth of flavor. However, button mushrooms work too! If you’re feeling adventurous, try shiitake or portobello mushrooms for a meatier texture.
Broth: This soup can be made vegetarian with vegetable broth or heartier with chicken broth. Homemade broth adds extra flavor, but store-bought works just fine for convenience.
Cream: I usually use heavy cream to make it rich, but half-and-half or even coconut milk can be good alternatives for a lighter or dairy-free option.
Herbs: Dried thyme and rosemary add a lovely aroma. Fresh herbs are even better if you have them on hand! If you don’t have herbs, just skip them or use Italian seasoning.
How Do I Get the Mushrooms Perfectly Cooked?
Cooking mushrooms right is key to this soup’s flavor! Here’s what to keep in mind:
- Use medium heat, as high heat can burn them. This also allows them to release their moisture.
- Don’t overcrowd the pan! If you add too many mushrooms at once, they’ll steam instead of brown. Cook in batches if necessary.
- Patience is key! Stir occasionally, but let them sit a minute to form a nice brown crust.
With these tips, your mushrooms will be delicious and enhance the soup’s overall taste!
Wild Rice Mushroom Soup
Ingredients You’ll Need:
- 1 cup wild rice, rinsed and drained
- 4 cups vegetable or chicken broth
- 2 tablespoons olive oil or butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 12 oz (about 3 cups) mushrooms (such as cremini or button), sliced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary (optional)
- Salt and freshly ground black pepper, to taste
- 1 cup heavy cream or half-and-half
- 2 tablespoons all-purpose flour (optional, for thickening)
- Fresh dill or parsley, chopped for garnish
- Sour cream or Greek yogurt, for serving (optional)
How Much Time Will You Need?
This delicious soup will take about 1 hour total. You’ll need about 10 minutes to prepare the ingredients and 50 minutes for cooking. Perfect for a cozy day at home!
Step-by-Step Instructions:
1. Cooking the Wild Rice:
In a large pot, bring the broth to a boil over high heat. Once boiling, add the rinsed wild rice. Then, reduce the heat to a simmer, cover, and let cooks for about 45-50 minutes until the rice is tender. If there’s extra liquid, just drain it and set the rice aside.
2. Sautéing the Vegetables:
While your rice is cooking, grab a large skillet and heat the olive oil or butter over medium heat. Add the chopped onion and sauté for about 4-5 minutes, until the onion is soft and translucent. Next, stir in the minced garlic and let it cook for another minute until you can smell that lovely aroma!
3. Adding the Mushrooms:
Now it’s time for the mushrooms! Add the sliced mushrooms to the skillet and stir occasionally. Let them cook for about 8-10 minutes until they turn golden brown and their juices are released. This is where the soup gets all its amazing flavor!
4. Seasoning the Soup:
Once your mushrooms are beautifully browned, stir in the dried thyme, rosemary (if using), and season with salt and pepper to taste. This will enhance the flavor of the soup even more!
5. Thickening the Soup (Optional):
If you want a thicker soup, sprinkle the all-purpose flour over the mushroom mixture and stir well. Cook for 1-2 minutes to cook off the flour. This step is optional, but it helps create a creamy texture.
6. Combining Everything:
Stir in the cooked wild rice to the mushroom mixture, mixing everything together nicely. Then, slowly pour in the heavy cream or half-and-half while stirring. Cook this over low heat for about 5 minutes until everything is warmed through and slightly thickened. Taste and adjust the seasoning if needed!
7. Serving Time:
Serve your warm soup hot! Garnish with fresh chopped dill or parsley for a pop of color and flavor. If you like, add a dollop of sour cream or Greek yogurt on top for extra creaminess.
Enjoy your creamy, earthy, and hearty Wild Rice Mushroom Soup! It’s perfect for chilly days or any time you crave comfort food!
Can I Use Different Types of Rice?
Yes, you can substitute wild rice with brown rice or a mix of white and brown rice. Keep in mind that the cooking time might vary; brown rice typically takes around 30-40 minutes, so adjust according to the type you use.
Can I Make This Soup Vegan?
Absolutely! To make it vegan, just use vegetable broth and replace the heavy cream with coconut milk or a non-dairy cream alternative like cashew cream. You can also skip the butter and use olive oil instead.
How Long Can I Store Leftovers?
Leftover soup can be stored in an airtight container in the fridge for up to 3 days. If you want to freeze it, let it cool completely, then transfer to a freezer-safe container, where it can last for about 3 months. Just reheat on the stove or microwave when you’re ready to enjoy it again!
What Can I Serve with This Soup?
This soup pairs wonderfully with crusty bread, a fresh salad, or a simple sandwich. For a heartier meal, serve it with grilled cheese or a warm panini on the side!