American Cuisine

Creamy Mushroom and Wild Rice Soup Recipe – American Special

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Creamy Mushroom and Wild Rice Soup Recipe – American Special

There’s nothing quite like diving into a bowl of Creamy Mushroom and Wild Rice Soup when you’re craving warmth and comfort. This wholesome soup brings together wild rice and earthy mushrooms in a rich broth, enriched by sautéed vegetables and finished with a velvety texture. It’s the ideal cozy meal—nutritious, filling, and perfect for those chilly nights or relaxed dinners at home. Pair it with crusty bread and enjoy its satisfying aroma and flavor.

  • Prep Time15 min
  • Cook Time45 min
  • Total Time1 hr

Creamy Mushroom and Wild Rice Soup Ingredients:

  • 1 cup wild rice, rinsed and drained
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 8 oz mushrooms (cremini or button), sliced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 6 cups vegetable or chicken broth
  • 1 cup heavy cream or coconut milk
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • Fresh parsley for garnish

How to make Creamy Mushroom and Wild Rice Soup :

1

Cook Wild Rice: In a pot, cook wild rice according to package instructions. Set aside.

2

Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add onion, garlic, mushrooms, carrots, and celery. Sauté until the vegetables are tender, about 5-7 minutes.

3

Add Broth: Pour in the broth and add the thyme and rosemary. Bring to a simmer.

4

Combine Rice and Cream: Stir in the cooked wild rice and heavy cream (or coconut milk). Let the soup simmer for another 10-15 minutes, allowing the flavors to meld. Season with salt and pepper.

5

Serve: Ladle the soup into bowls and garnish with fresh parsley.

Recipe Notes :

Storage Tips: This soup stores well in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth or water if it’s become too thick.

Cream Alternatives: If you prefer a lighter version or dairy-free, substitute heavy cream with coconut milk or a plant-based cream.

Herb Variations: Fresh thyme or rosemary works beautifully, but you can try sage or parsley for a slightly different flavor profile.

Thickening Options: For a thicker, chunk-ier soup, leave more mushrooms whole; for a smoother consistency, blend a portion of the cooked soup.

Serve Garnished: Garnish with fresh parsley or a drizzle of extra cream. Crusty bread or a side salad can make the meal more complete.

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