Cream Of Mushroom And Wild Rice Soup
Rich and flavorful, this hearty Mushroom and Rice Soup is beyond easy to make and the perfect comfort meal during the colder months!
Servings: 5
Calories: 363kcal
Ingredients
- 1 cup wild rice rinsed and drained
- 16 ounces cremini or baby bella mushrooms sliced
- 2 tablespoon olive oil divided
- 1 teaspoon Worcestershire sauce
- 1.5 tablespoons unsalted butter
- 3/4 cup diced onion
- 1/2 cup diced carrots
- 2 garlic cloves minced
- 1 teaspoon fresh thyme leaves plus more for garnish
- 1 tablespoon fresh sage leaves finely chopped
- 5 cups vegetable or chicken broth
- 3/4 cup heavy cream
- 1.5 tablespoons lemon juice
- salt and pepper to taste
- 3 tablespoons fresh parsley chopped
Instructions
- Cook the wild rice according to package instructions.1 cup wild rice
- Meanwhile, heat 1 tbsp of olive oil in a large Dutch oven over medium-low heat. Add the sliced mushrooms and cook, covered, for 5-6 minutes. Stir occasionally until they begin to release their juices.2 tablespoon olive oil, 16 ounces cremini or baby bella mushrooms
- Increase the heat to medium and add the Worcestershire sauce. Sauté the mushrooms for an additional 5-6 minutes. Add 2 tbsp of butter and sauté for another 2-3 minutes. The mushrooms will be tender and a rich, brown color when ready. Remove the mushrooms from the pot and set aside. Deglaze the pot with a little bit of vegetable broth.1 teaspoon Worcestershire sauce, 1.5 tablespoons unsalted butter
- In the same Dutch oven, heat the remaining 1 tbsp of olive oil over medium heat. Add the onion, carrots, and garlic. Sauté for 5-7 minutes until softened and fragrant.2 tablespoon olive oil, 3/4 cup diced onion, 1/2 cup diced carrots, 2 garlic cloves
- Stir in the fresh thyme, fresh sage, salt, and pepper. Pour in the broth and bring the mixture to a boil. Lower the heat and simmer for 10 minutes.1 teaspoon fresh thyme leaves, 1 tablespoon fresh sage leaves, salt and pepper, 5 cups vegetable or chicken broth
- Return the cooked mushrooms to the pot and stir in the cooked wild rice. Temper the heavy cream by mixing it with a little bit of broth from the hot soup in a small bowl, then add it to the pot. Simmer for another 5 minutes until the soup is heated through and slightly thickened.3/4 cup heavy cream
- Stir in the lemon juice and adjust with more salt and pepper if needed. Remove from heat and garnish with fresh parsley.1.5 tablespoons lemon juice, 3 tablespoons fresh parsley
- Divide the soup between bowls and serve warm with toasted bread.
Notes
- Tempering the heavy cream before adding it to the pot will prevent curdling.
- Cream separates when storing, so only store for 1-2 days and do not freeze. Or, if you make it without cream, you can store 3-4 days or freeze.
Nutrition
Calories: 363kcal | Carbohydrates: 36g | Protein: 9g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 49mg | Sodium: 976mg | Potassium: 653mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1359IU | Vitamin C: 8mg | Calcium: 70mg | Iron: 2mg
