Mushroom Wild Rice Soup

Cozy up with a bowl of Mushroom Wild Rice Soup, a hearty and comforting recipe that's perfect for chilly evenings or when you're craving something soul-soothing yet wholesome. This creamy soup boasts tender wild rice, earthy baby bella mushrooms, and a medley of aromatics like garlic, onion, carrot, and celery, all simmered to perfection in a savory vegetable broth. Infused with the warm flavors of dried thyme and rosemary, it’s finished with a touch of heavy cream for an irresistibly velvety texture. Easy to make in under an hour, this one-pot meal is ideal for weeknight dinners or meal prep. Garnished with fresh parsley for a pop of color, it’s as delightful to look at as it is to eat! Healthy, satisfying, and vegetarian-friendly, this mushroom and wild rice soup is sure to be a family favorite.

Nutriscore Rating: 51/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 6

Ingredients

• 3 tablespoons Butter
• 1 tablespoon Olive oil
• 1 medium Yellow onion, finely diced
• 1 medium Carrot, diced
• 1 stalk Celery stalk, diced
• 3 cloves Garlic, minced
• 16 ounces Baby bella mushrooms, sliced
• 1 teaspoon Dried thyme
• 1 teaspoon Dried rosemary, crushed
• 1.5 teaspoons Salt
• 0.5 teaspoon Black pepper
• 1 cup Wild rice blend, rinsed
• 6 cups Vegetable broth
• 1 cup Heavy cream
• 2 tablespoons Cornstarch
• 2 tablespoons Water
• 2 tablespoons Chopped fresh parsley (optional, for garnish)

Directions

Step 1

Heat a large pot or Dutch oven over medium heat. Melt the butter and olive oil together.

Step 2

Add the diced onion, carrot, and celery, and sauté for 5 minutes, stirring occasionally, until the vegetables are softened.

Step 3

Add the minced garlic and sliced mushrooms. Cook for another 8-10 minutes, stirring frequently, until the mushrooms are browned and most of their moisture has evaporated.

Step 4

Stir in the dried thyme, dried rosemary, salt, and black pepper. Mix well to coat the vegetables in the spices.

Step 5

Add the wild rice and vegetable broth to the pot. Stir to combine and bring the mixture to a boil.

Step 6

Reduce the heat to low, cover, and simmer for 40-45 minutes, or until the wild rice is tender.

Step 7

In a small bowl, whisk together the heavy cream, cornstarch, and water until smooth.

Step 8

Slowly pour the cream mixture into the soup, stirring constantly. Allow the soup to simmer for 5 more minutes, or until it thickens slightly.

Step 9

Taste the soup and adjust seasoning with additional salt and pepper if needed.

Step 10

Ladle the soup into bowls and garnish with chopped fresh parsley if desired. Serve warm.

Nutrition Facts

Serving size	963.3 grams (963.3g)

Amount per serving	% Daily Value*
Calories	1634

Total Fat 130.10g	167%
Saturated Fat 69.70g	349%
Polyunsaturated Fat 2.40g
Cholesterol 339mg	113%
Sodium 4051mg	176%
Total Carbohydrate 87.10g	32%
Dietary Fiber 12.10g	43%
Total Sugars 14.10g
Protein 12.80g	26%

Vitamin D 7IU	34%
Calcium 185mg	14%
Iron 3mg	18%
Potassium 1148mg	24%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 74.6%

Protein: 3.3%

Carbs: 22.2%