Print

Creamy Garlic Mushroom Wild Rice Soup

Print Recipe

Warm up with this rich and velvety creamy garlic mushroom wild rice soup, where earthy mushrooms meet nutty wild rice in a delightful embrace. Perfect for chilly evenings, this soup is a comforting hug in a bowl that’s both simple to prepare and bursting with flavor. Ideal for impressing guests or treating yourself, every spoonful offers a blend of aromatic garlic and creamy goodness that will leave you wanting more.

Ingredients

Scale
  • 2 cups cremini and shiitake mushrooms, sliced
  • 1 cup wild rice, rinsed
  • 4 cloves garlic, minced
  • 1 medium yellow onion, diced
  • 4 cups low-sodium vegetable broth
  • 1 cup heavy cream (or half-and-half)
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon fresh thyme leaves
  • 1 bay leaf
  • Salt and pepper to taste

Instructions

  1. Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic; sauté for about 3-4 minutes until fragrant.
  2. Stir in the sliced mushrooms and cook for 5-7 minutes until golden brown.
  3. Add the rinsed wild rice, thyme, and bay leaf; toast for 1-2 minutes until aromatic.
  4. Pour in the vegetable broth and bring to a gentle simmer. Cook uncovered for 40-45 minutes until the rice is tender but chewy.
  5. Stir in the heavy cream and season with salt and pepper. Simmer for an additional 5 minutes before serving.

Nutrition

Keywords: For added flavor, experiment with different types of mushrooms or herbs like rosemary or parsley. If you want a lighter version, use half-and-half instead of heavy cream. Store leftovers in an airtight container in the fridge for up to three days; reheat gently on the stove.

Find it online: https://onedaycooking.com/creamy-garlic-mushroom-wild-rice-soup-comfort-in-a-bowl/