Wild Rice Mushroom Soup
Packed with umami from a mix of cremini and shiitake mushrooms, this soup simmers slowly with wild rice and herbs in a creamy broth. It’s hearty enough to be a main, yet elegant enough to serve as a starter for a special meal.
Ingredients
- 1 cup wild rice
- 2 cups mixed mushrooms cremini and shiitake, sliced
- 1 medium onion chopped
- 3 cloves garlic minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream
- 2 tsp fresh thyme leaves or 1 tsp dried thyme
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, heat olive oil.
- Add chopped onions and garlic; sauté until translucent, about 5 minutes.
- Stir in sliced mushrooms; cook until golden and tender, about 8 minutes.
- Add rinsed wild rice and broth.
- Bring to a boil, reduce heat, cover, and simmer for 45 minutes.
- Stir in heavy cream; simmer for another 10 minutes.
- See full steps with tips & photos → https://p4pd.org/wild-rice-mushroom-soup/
Notes
Wild rice takes longer to cook than white rice—don’t rush it!
Use a mix of mushrooms for deeper flavor, or substitute with whatever you have on hand.
If the soup thickens too much, add extra broth or a splash of water before serving.