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Creamy Wild Rice and Mushroom Soup

A comforting and hearty soup made with wild rice, mushrooms, and a luxurious swirl of cream.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 390
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 cup wild rice Cooked according to package instructions.
  • 1 tablespoon olive oil For sautéing.
  • 1 piece onion, chopped Adds depth of flavor.
  • 2 cloves garlic, minced For aroma.
  • 8 ounces mushrooms, sliced Any variety such as shiitake or cremini.
  • 4 cups vegetable broth Base for the soup.
  • 1 cup heavy cream For creaminess.
  • to taste salt and pepper For seasoning.
  • to garnish fresh parsley For decoration.

Method
 

Preparation
  1. In a pot, cook the wild rice according to package instructions, which usually takes about 45 minutes.
  2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, around 5 minutes.
  3. Stir in the minced garlic and cook for another minute.
  4. Add the sliced mushrooms and continue cooking for about 5-7 minutes, or until softened and browned.
  5. Pour in the vegetable broth and bring to a gentle simmer. Let it cook for about 15 minutes.
  6. Once the wild rice is cooked, drain any excess water and add it to the pot.
  7. Stir in the heavy cream, season with salt and pepper to taste, and let it simmer for another 5 minutes.
  8. Garnish with fresh parsley and serve warm.

Notes

This soup stores well in an airtight container for up to 4 days in the fridge or can be frozen for up to 3 months. Reheat on the stove over low heat, adding broth or cream if it becomes too thick.