CREAM OF MUSHROOM AND WILD RICE SOUP

bowl of creamy soup with mushrooms, carrots, celery, onions, wild rice, and parsley

CREAM OF MUSHROOM AND WILD RICE SOUP

Cozy up with this healthy homemade Cream of Mushroom and Wild Rice Soup. Made from scratch without canned soup, it’s creamy, flavourful, and the perfect comforting recipe for fall and winter.

Prep Time 15

Cook Time 50

Total Time 1 5

Servings Servings

Ingredients

2 tbsp Extra Virgin Olive Oil or Butter (or a mix)
1 medium Onion finely chopped
3 Cloves Garlic minced
3 large Carrots diced
2 Celery Stalks diced
1 pound Mushrooms (mix of cremini, shiitake, and button for depth) sliced
1 tsp Dried Thyme (or 2 tsp fresh)
1 tsp Dried Rosemary (or 2 tsp fresh)
1 Bay Leaf
1 cup Wild Rice uncooked, rinsed
6 cups Low-Sodium Vegetable or Chicken Broth
1 cup Milk of Choice (dairy or unsweetened almond/oat milk)
2 tbsp Flour (or arrowroot/tapioca starch for gluten-free)
½ cup Plain Greek Yogurt or Light Cream optional, for extra creaminess
Salt and Freshly Cracked Black Pepper to taste
Fresh Parsley chopped, for garnish

Instructions

Heat olive oil/butter in a large pot. Add onion, carrots, and celery. Cook 5 minutes until softened.
Add garlic, mushrooms, thyme, rosemary, and bay leaf. Cook until mushrooms release their liquid and start to brown, about 8–10 minutes.
Stir in wild rice. Pour in broth, bring to a boil, then reduce heat and simmer uncovered 45–50 minutes, or until rice is tender.
In a small bowl, whisk flour with milk until smooth. Stir into soup and simmer 5–7 minutes until slightly thickened.
Remove bay leaf. Stir in Greek yogurt (or cream) for added richness. Season generously with salt and pepper. Garnish with fresh chopped parsley before serving.

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