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Mushroom Wild Rice Soup

Mushroom Wild Rice Soup Recipe

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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Calories: 244
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil or unsalted butter
  • 1 medium onion, diced
  • 3 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 4 garlic cloves, minced
  • 1 lb mixed mushrooms, sliced
  • 1 cup dry wild rice
  • 6 cups vegetable broth
  • 4 sprigs fresh thyme or 1 tsp dried thyme
  • 1 bay leaf
  • Salt and freshly ground black pepper
  • ½ cup heavy cream or half-and-half
  • 2 tbsp dry sherry (optional)
  • Fresh parsley, chopped, for serving

Method
 

  1. Heat the oil in a large pot over medium heat. Add the onion, carrots, and celery, and cook until softened, 5 to 7 minutes. Stir in the garlic and cook 30 seconds.
  2. Add the mushrooms and a pinch of salt. Cook, stirring occasionally, until golden, 8 to 10 minutes.
  3. Pour in the broth, then add the wild rice, thyme, bay leaf, and black pepper. Bring to a boil, reduce heat to low, cover, and simmer until the rice is tender, 45 to 55 minutes.
  4. Discard the thyme and bay leaf. Stir in the cream and sherry, and warm through 2 minutes. Ladle into bowls, top with black pepper and parsley, and serve hot.

Notes

The soup will thicken as it cools, so plan to add a splash of broth when reheating. For a deeper flavor, use a mix of cremini and shiitake mushrooms, and don’t skip the optional sherry; it adds a quiet layer of warmth.