Description
Cream of Mushroom Wild Rice Soup is a rich, earthy, and comforting bowl of goodness that’s perfect for chilly days. This easy recipe combines tender mushrooms and nutty wild rice, simmered in a savory broth that’s infused with garlic, seasonings, and cream (or coconut milk). Each spoonful is hearty yet smooth, with the wild rice adding a satisfying texture and the mushrooms bringing deep, umami flavors. Ideal as a cozy starter or a satisfying main course, it brings together all the warm, comforting flavors you crave in a homemade meal.
Ingredients
Scale
- 1 tablespoon extra virgin olive oil
- 1 medium yellow onion
- 8 oz cremini mushrooms
- 8 oz assorted wild mushrooms, like trumpet, maitake or additional cremini
- 1 1/2 teaspoon salt, divided
- 1 cup diced turnips, carrots or celery root
- 3 ribs celery, diced
- 3 cloves garlic, minced
- 1 1/2 teaspoon thyme
- 1/4 teaspoon paprika
- 1 teaspoon black pepper
- 2/3 cup wild rice
- 5 cups vegetable or chicken broth
- 3/4 cup heavy cream or coconut milk, optional
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 5-6 minutes, until softened.
- Add the cremini and wild mushrooms, along with 1/2 teaspoon of salt, and sauté for 8-10 minutes until the mushrooms release their moisture, shrink and start to brown.
- Stir in the diced turnips, celery, and garlic. Cook for another 4-5 minutes to soften, stirring occasionally.
- Add the thyme, paprika, black pepper and the remaining 1 teaspoon of salt. Stir to combine.
- Pour in the wild rice, stirring it into the vegetables and spices. Let it toast for 1-2 minutes.
- Pour in 5 cups of broth, and bring the mixture to a boil. Reduce the heat to low and let the soup simmer for 30-40 minutes, until the rice is tender.
- Once the rice is cooked, stir in the milk (if using) and let it heat through for another 2-3 minutes. If the soup is too thick, add the remaining broth for desired consistency. Serve warm and enjoy!