Creamy Mushroom Wild Rice Soup

Perfectly creamy and loaded with tender mushrooms and wild rice, this mushroom wild rice soup is so hearty and filling it will quickly become a favorite!

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Perfectly creamy and loaded with tender mushrooms and wild rice, this mushroom wild rice soup is so hearty and filling it will quickly become a favorite!

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 253kcal

Ingredients

1 tablespoon vegetable oil
2 cups sliced mushrooms (button, cremini, oyster, etc.)
1 cup carrots, cut into 1/2-in slices
1 medium yellow onion, finely diced
3 medium cloves garlic, minced
1 cup uncooked wild rice
1 tablespoon minced fresh thyme
4 cups vegetable broth (or chicken broth)
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1/2 cup heavy whipping cream
Salt and pepper to taste

Instructions

In a Dutch oven or medium pot, heat vegetable oil over medium-high heat. Add mushrooms, carrots, and onion and saute until just slightly tender, about 4 minutes.
Add garlic, wild rice, and thyme to pot and cook 1 minute until fragrant. Add vegetable broth to pot and bring to a simmer over medium-high heat. Reduce heat to medium-low, cover pot, and allow to simmer 25-30 minutes until vegetables and wild rice are tender, stirring occasionally.
In a small skillet over medium heat, melt butter. Whisk in flour and cook 1-2 minutes until golden-brown. Fold flour-butter mixture and heavy cream into soup until smooth and let cook over medium-low 5-10 minutes longer until thickened.
Season soup with salt and pepper to taste if needed and serve warm. Enjoy!

Notes

Storing Instructions

Store soup in refrigerator up to 6 days. Soup may also be frozen up to 2 months.

Nutrition