Description
Cozy up with this rich and hearty soup loaded with earthy mushrooms, tender wild rice, and a luxuriously creamy broth. It’s comforting, wholesome, and perfect for chilly days or meatless meals!
Ingredients
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1 tablespoon olive oil
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1 tablespoon butter
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1 small onion, finely chopped
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2 cloves garlic, minced
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2 cups mushrooms, sliced (cremini, button, or mixed)
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¾ cup uncooked wild rice blend
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4 cups vegetable or chicken broth
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1 teaspoon thyme (dried or fresh)
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½ teaspoon black pepper
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Salt to taste
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1½ cups milk or half-and-half
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2 tablespoons all-purpose flour
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Optional: fresh parsley for garnish
Instructions
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In a large pot, heat olive oil and butter over medium heat. Sauté onions for 3–4 minutes until soft, then add garlic and cook for 1 more minute.
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Add mushrooms and cook for 5–6 minutes until browned.
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Stir in wild rice, broth, thyme, pepper, and salt. Bring to a boil, then reduce heat and simmer covered for 45–50 minutes, or until rice is tender.
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In a small bowl, whisk flour into the milk until smooth. Stir the mixture into the soup and simmer for another 5–7 minutes, stirring frequently, until thickened.
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Taste and adjust seasoning. Garnish with parsley if desired. Serve warm.
Notes
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For extra creaminess, use heavy cream instead of milk.
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Add shredded chicken or white beans for a protein boost.
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Keeps well refrigerated for up to 4 days—great for meal prep!
- Prep Time: 10 minutes
- Cook Time: 55 minutes
Nutrition
- Calories: 310kal
- Sugar: 6g
- Sodium: 500mg
- Fat: 14 g
- Saturated Fat: 6g
- Carbohydrates: 38 g
- Fiber: 3g
- Protein: 9g