Description
This rich and comforting Creamy Mushroom and Wild Rice Soup combines earthy wild rice with tender mushrooms and a creamy broth for a hearty, flavorful soup. Perfect for chilly days, this soup is a nourishing and satisfying meal, enhanced with fragrant thyme and garnished with fresh parsley. A great choice for both weeknight dinners and special gatherings!
Ingredients
Scale
- 1 cup wild rice
- 8 cups chicken or vegetable broth
- 2 tablespoons butter
- 1 onion, diced
- 3 cloves garlic, minced
- 1 pound mushrooms, sliced
- 1 teaspoon thyme (dried or fresh)
- 1 cup heavy cream
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Cook the Wild Rice: In a large pot, bring the broth to a boil. Add the wild rice and reduce heat to a simmer. Cook for 45 minutes, or until the rice is tender and the grains have split. Drain any excess liquid if necessary.
- Sauté the Vegetables: While the rice cooks, melt the butter in a separate pan over medium heat. Add the diced onion and minced garlic. Sauté until fragrant and softened, about 3-4 minutes.
- Add the Mushrooms: Add the sliced mushrooms and thyme to the pan with the onions and garlic. Cook until the mushrooms are tender and have released their moisture, about 5-7 minutes.
- Combine and Simmer: Add the sautéed mushroom mixture to the pot with the cooked rice. Stir in the heavy cream, and season with salt and pepper to taste. Let the soup simmer for an additional 10 minutes to allow the flavors to meld together.
- Garnish and Serve: Ladle the soup into bowls, and garnish with freshly chopped parsley. Serve hot and enjoy!
Notes
- For a vegetarian version, use vegetable broth instead of chicken broth.
- If you prefer a thicker soup, you can purée part of the soup with an immersion blender or in a regular blender before adding the cream.
- For extra flavor, you can add a splash of white wine to the mushrooms as they cook.
- Prep Time: 10 minutes
- Cook Time: 1 hour