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Creamy Wild Rice and Mushroom Soup

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Warm up with a bowl of creamy wild rice and mushroom soup, perfect for chilly evenings. This comforting dish combines earthy mushrooms with nutty wild rice in a luscious, velvety broth that envelops you like a cozy blanket. Quick to prepare and bursting with flavor, it’s an ideal choice for family dinners or a relaxing night in.

  • Total Time: 1 hour 15 minutes
  • Yield: Serves 6

Ingredients

Scale
  • 1 cup wild rice
  • 8 oz fresh cremini or shiitake mushrooms, sliced
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups vegetable broth (low-sodium)
  • 1 cup heavy cream (or coconut milk for dairy-free)
  • 2 tbsp unsalted butter
  • 1 tsp dried thyme
  • Salt and pepper to taste

Instructions

  1. In a large pot, melt the butter over medium heat. Add the diced onions and minced garlic; sauté until translucent and fragrant.
  2. Add the sliced mushrooms with a pinch of salt; cook until they release moisture, about 5 minutes.
  3. Stir in the wild rice and vegetable broth; bring to a gentle boil. Reduce heat, cover, and simmer until the rice is tender (45-50 minutes).
  4. Gradually stir in the heavy cream while adjusting seasoning with salt and pepper. Simmer gently for another 10 minutes until slightly thickened.
  5. Sprinkle dried thyme into the soup before serving hot.
  • Author: DANIEL LAWSON
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Category: Soup
  • Method: Cooking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup (240g)
  • Calories: 380
  • Sugar: 3g
  • Sodium: 650mg
  • Fat: 24g
  • Saturated Fat: 12g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 4g
  • Protein: 8g
  • Cholesterol: 60mg