Creamy Mushroom and Wild Rice Soup

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Creamy Mushroom and Wild Rice Soup combines earthy mushrooms and nutty wild rice in a luxuriously creamy broth, perfect for chilly days. This dish is hearty, nutritious, and easy to make—a perfect comfort meal!

Ingredients

  • 1 cup wild rice (uncooked)
  • 4 cups vegetable or chicken broth (divided)
  • 2 tablespoons butter (or olive oil for a dairy-free option)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 16 oz mushrooms (cremini or button), sliced (about 4-5 cups)
  • 2 tablespoons all-purpose flour (for thickening)
  • 1 cup heavy cream (or half-and-half for a lighter version)
  • 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
  • Salt and freshly ground black pepper, to taste
  • Chopped fresh parsley, for garnish (optional)

Instructions

Step 1: Cook the Wild Rice

  1. Cook 1 cup of wild rice in 2 cups of broth or water, according to package instructions. This usually takes around 40-45 minutes. Set aside once cooked.

Step 2: Sauté the Vegetables

  1. In a large pot or skillet, melt 2 tablespoons of butter over medium heat.
  2. Add the chopped onion and sauté for about 3-4 minutes until softened.
  3. Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 3: Cook the Mushrooms

  1. Add the sliced mushrooms to the pot and cook until they release their moisture and turn golden brown, about 7-8 minutes. This will give the mushrooms a tender, meaty texture.

Step 4: Make the Roux

  1. Sprinkle 2 tablespoons of flour over the mushroom mixture and stir well.
  2. Cook the flour for 1-2 minutes to eliminate any raw taste.

Step 5: Add Broth and Simmer

  1. Gradually add the remaining 2 cups of broth, stirring constantly to prevent lumps.
  2. Bring to a gentle simmer, cooking for about 10 minutes to allow the soup to thicken slightly.

Step 6: Stir in Cream and Wild Rice

  1. Once the soup has thickened, stir in 1 cup of heavy cream and the cooked wild rice.
  2. Add 1 teaspoon of dried thyme, and season with salt and pepper to taste.
  3. Let the soup simmer for another 5-10 minutes to meld the flavors.

Step 7: Serve and Garnish

  1. Ladle the soup into bowls and garnish with fresh parsley if desired.
  2. Serve warm with crusty bread or crackers.

Tips for Success

  • Add Variety in Mushrooms: For extra depth of flavor, try using a blend of mushrooms, like shiitake or oyster.
  • Dairy-Free Option: Substitute heavy cream with coconut milk or a plant-based alternative for a dairy-free soup.
  • Make it Gluten-Free: Replace the flour with a gluten-free blend or cornstarch to thicken.

FAQs

  1. Can I freeze mushroom and wild rice soup?
    Yes, though the cream may separate slightly when reheated. Stirring it well when warming up helps bring it back together.
  2. How long can I store the soup?
    Store in the refrigerator for up to 3-4 days. Reheat gently over low heat.
  3. Can I add more vegetables?
    Absolutely! Spinach, carrots, or kale make great additions.
  4. What if I don’t have wild rice?
    Substitute with brown rice, quinoa, or farro for different textures and flavors.
  5. How can I make the soup thicker?
    Add extra flour during the roux step, or reduce liquid slightly by simmering longer.

This Creamy Mushroom and Wild Rice Soup is a hearty, savory meal with the perfect balance of flavors and textures, guaranteed to become a family favorite. Enjoy!

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