American
Creamy Mushroom Wild Rice Soup
Mushrooms, wild rice, thyme, broth, and cream make a cozy vegetarian soup with enough texture for a full meal.
Wild rice gives this soup chew and a nutty flavor that works well with mushrooms.
It takes longer than white rice, but the texture is worth it and keeps the soup from feeling like a thin cream sauce.
Browning the mushrooms in batches is the main technique.
If they crowd the pot, they release water and steam.
Give them space and let them darken before building the rest of the soup.
Cream goes in at the end so it stays smooth.
The soup thickens as it rests, so leftovers may need a splash of broth when reheated.
For another recipe in this seed collection, try Lentil Vegetable Soup with Cumin Oil or Roasted Tomato Basil Soup with Grilled Cheese Croutons.
Directions
- Melt butter in a large pot over medium-high heat. Brown mushrooms in two batches, then transfer to a plate.
- Add onion to the pot and cook for 5 minutes, scraping up browned bits.
- Stir in garlic, wild rice, broth, thyme, and 1 teaspoon salt.
- Simmer covered for 40 to 45 minutes, until the wild rice is tender.
- Return mushrooms to the pot and stir in cream and soy sauce.
- Simmer gently for 5 minutes, then adjust seasoning.
- Finish with parsley before serving.
Nutrition
Nutrition Information
Estimated per serving: 350 calories, 10 g protein, 39 g carbohydrates, 18 g fat.
Variations
Recipe Variations
- Add cooked chicken for a non-vegetarian version.
- Use half-and-half instead of cream for a lighter soup.
- Add a splash of sherry vinegar at the end.
Notes
- A wild rice blend may cook faster than pure wild rice; check the package timing.
- Use cremini mushrooms for an affordable base and add shiitake if available.
- Avoid boiling hard after adding cream.
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