Creamy Wild Rice-And-Mushroom Soup Recipe

This creamy wild rice-and-mushroom soup is a comforting and hearty dish that is perfect for chilly days. The combination of earthy wild rice and savory mushrooms creates a rich and flavorful base. The soup is made creamy with the addition of cream and a touch of butter. It is seasoned with herbs and spices to enhance the flavors. Serve this soup with crusty bread for a satisfying meal.

4.5
16 Rating -
Rate
Non Vegdiet
55minstotal
20minsPrep
35minsCook
55m.total
20m.Prep
35m.Cook
Creamy Wild Rice-And-Mushroom Soup
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ingredients serve

Ingredients for Creamy Wild Rice-And-Mushroom Soup Recipe

  • 0.33 tablespoon Butter
  • 0.17 Onion, Diced
  • 0.33 Carrots, Diced
  • 0.33 Celery Stalks, Diced
  • 1.33 ounce Mushrooms, Sliced
  • 0.33 cloves Cloves Garlic, Minced
  • 0.17 cup Wild Rice
  • 0.17 teaspoon Dried Thyme
  • 0.33 Bay Leaves
  • 0.67 cup Vegetable Broth
  • 0.33 tablespoon Butter
  • 0.33 tablespoon All Purpose Flour
  • 0.17 cup Heavy Cream
  • As required Salt And Pepper, To Taste
  • as required Fresh Parsley, For Garnish

Directions: Creamy Wild Rice-and-mushroom Soup Recipe

Cooking Directions

  • STEP 1.In a large pot, melt butter over medium heat. Add onions, carrots, and celery, and cook until softened.
  • STEP 2.Add mushrooms and garlic to the pot, and cook until the mushrooms release their moisture and start to brown.
  • STEP 3.Stir in the wild rice, thyme, and bay leaves. Add vegetable broth and bring to a boil. Reduce heat and simmer for about 45 minutes, or until the rice is tender.
  • STEP 4.In a separate saucepan, melt butter and whisk in flour to create a roux. Cook for a few minutes until the mixture turns golden brown.
  • STEP 5.Slowly whisk in the cream and cook until the mixture thickens. Stir the cream mixture into the soup and simmer for an additional 10 minutes.
  • STEP 6.Season with salt and pepper to taste. Remove the bay leaves before serving.
  • STEP 7.Garnish with fresh parsley and serve hot with crusty bread.

Cooking Tips

  • To enhance the flavor, you can use a combination of different types of mushrooms, such as cremini, shiitake, and oyster mushrooms.
  • If you prefer a thinner consistency, you can add more vegetable broth or water.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Storage and Serving

  • This soup is best served hot.
  • Garnish with fresh parsley for added freshness and color.
  • Serve with crusty bread or a side salad for a complete meal.
Nutrition
value
411
calories per serving
14 g Fat37 g Protein31 g Carbs7 g FiberOther

Current Totals

  • Fat
    14g
  • Protein
    37g
  • Carbs
    31g
  • Fiber
    7g

MacroNutrients

  • Carbs
    31g
  • Protein
    37g
  • Fiber
    7g

Fats

  • Fat
    14g

Vitamins & Minerals

  • Calcium
    132mg
  • Iron
    3mg
  • Vitamin A
    2312mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    8mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    55mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    13mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    83mg
  • Manganese
    < 1mg
  • Phosphorus
    255mg
  • Selenium
    30mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp