Mushroom Wild Rice Soup
A creamy fall soup filled with tender wild rice, earthy mushrooms, sweet carrots, celery, onion, and thyme in a savory vegetable broth.
Prep: 15 min · Cook: 55 min · Yield: 6 · Method: Stovetop
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion
- 2 medium carrots
- 2 celery stalks
- 12 ounces cremini mushrooms
- 3 cloves garlic
- 1 cup wild rice blend
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup heavy cream
Cooking instructions
- Heat the olive oil in a large pot over medium heat. Dice the onion, carrots, and celery, add them to the pot, and cook until the onion is translucent and the vegetables begin to soften, about 6 minutes. (about 6 min) — Medium heat
- Clean and slice the mushrooms. Add them to the pot and cook until their moisture evaporates and the mushrooms begin to brown, about 7 minutes. Stir in the minced garlic and cook for 30 seconds. (about 8 min) — Medium heat
- Add the wild rice blend, vegetable broth, thyme, salt, and pepper. Bring to a boil, then reduce the heat to low, cover, and simmer until the rice is tender, 35 to 40 minutes. (about 40 min) — Low simmer
- Stir in the heavy cream and warm gently for 3 to 5 minutes; do not boil. Taste and adjust the salt and pepper. Serve hot when the rice is tender and the soup is steaming throughout. (about 5 min) — Low heat