Creamy Mushroom and Wild Rice Soup: The Cozy Bowl You’ll Crave All Season
As the weather cools and days get shorter, there’s nothing quite like a warm, hearty bowl of soup to bring comfort to your table. And when it comes to cold-weather cooking, this Creamy Mushroom and Wild Rice Soup checks all the boxes: rich, nourishing, full of deep earthy flavor, and just the right amount of indulgence.
It’s the kind of soup that feels like a hug in a bowl—perfect for weeknight dinners, cozy weekends, or serving a hungry crowd. Whether you’re vegetarian or just looking for a meatless option that doesn’t skimp on flavor, this soup delivers.
🍄 Why You’ll Love This Soup
Creamy without being heavy: Thanks to a blend of broth, herbs, and a touch of cream (or coconut milk for a dairy-free option), the soup is velvety without feeling too rich.
Deep, earthy flavor: Mushrooms bring umami to the party, and wild rice adds a nutty, chewy texture that makes each spoonful satisfying.
Meal prep friendly: It keeps well in the fridge and tastes even better the next day.
Naturally gluten-free and easy to make vegetarian or vegan.
🥄 Creamy Mushroom and Wild Rice Soup Recipe
Servings: 4–6
Prep Time: 15 minutes
Cook Time: 45–55 minutes
Total Time: About 1 hour
Ingredients:
2 tablespoons olive oil or butter
1 small onion, diced
2 carrots, chopped
2 celery stalks, chopped
3 cloves garlic, minced
1 pound mixed mushrooms (button, cremini, shiitake), sliced
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 cup wild rice (rinsed)
6 cups vegetable broth (or chicken broth)
Salt and black pepper, to taste
1/2 cup heavy cream or coconut milk
Optional: 1 tablespoon soy sauce or tamari (for depth)
Fresh parsley or thyme, for garnish
Instructions:
Sauté the veggies
In a large pot, heat oil or butter over medium heat. Add onion, carrots, and celery. Sauté until soft, about 5–6 minutes. Add garlic and cook for another minute until fragrant.
Cook the mushrooms
Add the mushrooms to the pot. Let them cook down until their liquid releases and evaporates, about 8–10 minutes. Season with thyme, rosemary, and a pinch of salt.
Add rice and broth
Stir in the wild rice, then pour in the broth. Bring to a boil, then reduce heat to low, cover, and simmer for 45–50 minutes, or until rice is tender.
Finish with cream
Once the rice is cooked, stir in the cream or coconut milk. Add soy sauce (if using) for added depth. Taste and adjust seasoning with salt and pepper.
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