Creamy Mushroom and Wild Rice Soup

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 8 cups vegetable broth
• 1 cup wild rice blend
• 1 pound mushrooms, sliced
• 2 tablespoons all-purpose flour
• 1 cup heavy cream
• 2 tablespoons fresh thyme leaves
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until translucent, about 5 minutes.
2. 2 Stir in garlic and cook for another minute.
3. 3 Add vegetable broth and wild rice blend. Bring to a boil, then reduce heat, cover, and simmer for 30 minutes.
4. 4 In the meantime, sauté mushrooms in a separate pan until golden brown.
5. 5 After rice is cooked, whisk flour into the pot to thicken the soup, cooking for 2 minutes.
6. 6 Stir in heavy cream and cooked mushrooms, heating through without boiling.
7. 7 Season with thyme, salt, and pepper.
8. 8 Serve hot, garnished with fresh parsley.

Equipment

• Large pot
• Cutting board
• Chef's knife
• Measuring cups
• Wooden spoon

Variations

• Add cooked chicken for a heartier option.
• Substitute almond milk for a lighter version.

Substitutions

• Use brown rice if wild rice is unavailable.
• Coconut milk can replace heavy cream for a dairy-free alternative.

Pairings

• Pairs beautifully with a glass of Chardonnay.
• A side of garlic bread completes the meal.

Nutrition

Tips

• For a richer flavor, toast the wild rice before cooking.
• If you prefer a chunkier texture, blend only half the soup before combining.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove over low heat.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently, stirring in a splash of broth if needed.

Serving Suggestions

• Serve with warm crusty bread or a side salad for a complete meal.

FAQ