Creamy Mushroom Wild Rice Soup
User Reviews
5.0
30 reviews
Excellent
Creamy Mushroom Wild Rice Soup
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This EASY and creamy mushroom wild rice soup recipe is made in one pot on the stovetop, ready in no time, and perfect for chilly weather!!
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Ingredients
- 3 to 4 tablespoons olive oil
- 1 large sweet Vidalia onion diced small
- 1 ½ cups carrots from about 2 to 3 large carrots, peeled and diced into small half moons
- 1 ½ cups celery from about 2 to 3 large stalks, diced into small half moons
- 10 ounces sliced cremini mushrooms
- 4 garlic cloves peeled and finely minced or pressed
- ⅓ cup all-purpose flour
- 1 to 3 teaspoons kosher salt or to taste
- 1 teaspoon poultry seasoning
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon freshly ground black pepper or to taste
- 1 cup uncooked wild rice rinsed (I used Trader Joe’s; do not use a wild rice ‘blend’ or a quick-cook version)
- 64 ounces 8 cups low-sodium vegetable broth (chicken broth may be substituted)
- 3 bay leaves
- 1 cup half-and-half or heavy cream
- 2 to 3 tablespoons fresh Italian flat-leaf or regular parsley finely minced
- 1 tablespoon lemon juice optional (brightens up the flavor)
- pinch sugar optional and to taste (balances acidity and rounds out the flavor)
Instructions
- To a large Dutch oven or stockpot, add the oil, onion, carrots, celery, and sauté over medium-high heat for about 7 minutes, or until vegetables begin to soften. Stir intermittently.
- Add the mushrooms, garlic, and sauté for 1 to 2 minutes, or until fragrant. Stir nearly continuously.
- Evenly sprinkle the flour, stir to combine, and cook for 1 to 2 minutes. Stir nearly continuously.
- Add 1 teaspoon salt, poultry seasoning, thyme, rosemary, pepper, rice, broth, bay leaves, and bring to a boil. Allow soup to boil fairly rapidly for about 30 minutes, or until liquid volume has reduced by nearly half. Stir intermittently, making sure to scrape up rice that will have a tendency to stick to the bottom.
- Turn the heat to medium low, cover, and allow soup to simmer covered for about 25 minutes, or until rice is as done as desired. Note – Wild rice has much more chewiness than other rice and even when it’s done it’s very ‘al dente’.
- Uncover, add the cream, stir to combine, and allow soup to simmer gently uncovered for about 10 minutes, or until slightly thickened. After adding the cream, don’t allow soup to boil too aggressively because the cream can ‘break’. The soup will thicken as it cools and I find that as the leftover soup sits in the fridge, the rice continues to absorb the liquid over a few days so don’t worry if it looks a little brothy at this point.
- Remove the bay leaves, add the parsley, and stir to combine.
- Taste soup and optionally add the lemon juice, optional sugar, additional salt, pepper, etc. as desired. Amount of salt will vary based on how salty the brand of vegetable broth used is and personal preference. Serve immediately.
Notes
- *Wild Rice - Make sure you use real wild rice. Not a wild rice blend, not a quick-cooking wild rice, but real wild rice.
- Storage - Soup will keep airtight in the fridge for up to 1 week.
Nutrition Information
Show Details
Serving
1
Calories
591kcal
(30%)
Carbohydrates
74g
(25%)
Protein
17g
(34%)
Fat
26g
(40%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
15g
Cholesterol
30mg
(10%)
Sodium
12391mg
(516%)
Fiber
5g
(20%)
Sugar
32g
(64%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 591 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 591kcal | 30% |
| Carbohydrates | 74g | 25% |
| Protein | 17g | 34% |
| Fat | 26g | 40% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 15g | 88% |
| Cholesterol | 30mg | 10% |
| Sodium | 12391mg | 516% |
| Fiber | 5g | 20% |
| Sugar | 32g | 64% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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