Wild Rice and Mushroom Soup

wild rice and mushroom soup in white crock with brown bread

Wild rice and mushroom soup that’s sure to please everyone at your dinner table. A creamy, rich, hearty soup that’s full of deep earthy flavors. No one will ever know it’s vegetarian! Perfect for staying warm this winter.

Wild Rice and Mushroom Soup

celery, carrots, onion and mushrooms sauteed in dutch oven

Heat the olive oil in a large dutch oven over medium-high heat.  Add the onion, celery, and carrots. Saute until soft about 10 minutes. Add the garlic, thyme, rosemary, salt, and pepper. Saute another minute.

Add the mushrooms and cook until they are slightly brown and released their liquids, about 15 minutes. Sprinkle the flour over the mushrooms and cook stirring continuously for 2-3 minutes, to cook the flour taste out. Add the wine, scraping the bottom, bring it back to a simmer until it thickens.

ladle full of the wild rice and mushroom soup

Add the wild rice and vegetable broth, bring back to a boil and cook for 45 minutes or until the wild rice starts to burst.

Stir in the heavy cream, cover and simmer gently for another 5 minutes.

wild rice and mushroom soup in white crock

Serve with a warm, crusty loaf of earthy brown bread and enjoy!

wild rice and mushroom soup in white crock with brown bread

A meatless meal everyone will enjoy. You all know I have to try to please my vegetarian daughter and meat eating husband. This soup did the trick.


Wild Rice and Mushroom Soup
 
Prep time
Cook time
Total time
 
Wild Rice and Mushroom Soup - A creamy, rich, hearty soup that's full of deep earthy flavors. Perfect for staying warm this winter.
Author:
Recipe type: Main
Serves: 6 servings
Ingredients
  • 2 tbsp. olive oil
  • 1 medium onion, diced
  • 2 stalks celery, diced
  • 2 medium carrots, diced
  • 2 cloves garlic
  • 1 teaspoon fresh rosemary, chopped
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 teaspoon kosher salt
  • ½ teaspoon fresh ground pepper
  • 1 pound cremini mushrooms, sliced
  • 2 tablespoons flour
  • 1 cup wild rice blend
  • 6 cups vegetable broth
  • ½ cup heavy cream
Instructions
  1. Heat olive oil in a large stockpot or Dutch oven over medium-high heat.
  2. Add the onion, celery, and carrots. Saute until soft, about 8–10 minutes.
  3. Add the garlic, rosemary, thyme, bay leaf, salt, and pepper saute for another minute.
  4. Add the mushrooms and cook until they start to turn brown and have released a lot of their liquids, about 12–15 minutes.
  5. Sprinkle the flour over the mushrooms, stirring continuously cook for 2–3 minutes.
  6. Add the white wine, stir and cook for a few minutes, until it's bubbly and thick.
  7. Add the wild rice and vegetable broth, bring back to a boil.
  8. Simmer for 45 minutes or until wild rice starts to burst.
  9. Stir in the heavy cream, cover and cook gently for another 5 minutes.
  10. Season to taste with more salt and pepper.
Wild Rice and Mushroom Soup - A creamy, rich, hearty soup that's full of deep earthy flavors. Perfect for staying warm this winter.

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