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Irresistible Wild Rice Soup

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A creamy, wholesome soup filled with nutty wild rice, earthy mushrooms, and hearty vegetables—perfect for chilly fall nights.

Ingredients

Scale
  • 1 cup uncooked wild rice
  • 2 tablespoons butter or olive oil
  • 1 cup sliced mushrooms (baby bella or cremini)
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 6 cups vegetable broth (or chicken broth)
  • 1 cup heavy cream (or coconut milk for dairy-free)
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and pepper to taste
  • Fresh parsley (optional, for garnish)

Instructions

  1. Cook the wild rice in a medium saucepan according to package instructions. Set aside.
  2. In a large pot or Dutch oven, melt the butter over medium heat. Add the mushrooms, carrots, celery, onion, and garlic. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are tender and fragrant.
  3. Pour in the vegetable broth. Add the thyme, bay leaf, salt, and pepper. Stir to combine.
  4. Bring the mixture to a boil, then reduce the heat to low. Allow the soup to simmer for 20 minutes to let the flavors meld together.
  5. Stir the cooked wild rice into the pot. Simmer for an additional 10 minutes.
  6. Reduce the heat to low and slowly stir in the heavy cream. Heat through but do not boil.
  7. Remove the bay leaf and ladle the soup into bowls. Garnish with fresh parsley if desired.

Notes

[‘Cook the wild rice separately to avoid it becoming mushy.’, ‘Sautéing the vegetables enhances the flavor.’, ‘Avoid boiling the soup after adding cream to prevent separation.’, ‘Use fresh herbs for a more vibrant flavor.’]

Nutrition

Keywords: wild rice soup, fall comfort food, creamy soup, gluten-free soup, vegetarian soup

Find it online: https://bitefuljoy.com/irresistible-wild-rice-soup-recipe-for-perfect-fall-comfort/