Description
A comforting, one-pot wild rice and mushroom soup that simmers to a creamy perfection in under 30 minutes. Perfect for busy weeknights, this dish uses pantry staples to create a rich, savory meal.
Ingredients
Scale
- 1 cup wild rice blend (tri-color or with brown rice)
- 12 oz cremini and baby portobello mushrooms, sliced thick
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 tablespoons unsalted butter (divided)
- 4 cups low-sodium chicken or vegetable broth
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- 1 bay leaf
- 1 teaspoon Worcestershire sauce
- Salt and black pepper to taste
- ½ cup heavy cream
- Optional: 2 cups fresh spinach, ¼ cup grated Parmesan, 2 tablespoons crispy bacon bits
Instructions
- Prep ingredients by slicing mushrooms, dicing onion, and mincing garlic.
- Heat 1 tablespoon butter in a large skillet over medium-high heat. Brown mushrooms in batches until deeply caramelized (5-7 minutes). Transfer to a bowl.
- In the same skillet, melt remaining 1 tablespoon butter over medium heat. Sauté onion until soft (3-4 minutes). Add garlic and thyme, cooking for 1 minute.
- Add wild rice to the skillet and toast for 1 minute. Pour in broth and add bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until rice is tender.
- Stir in browned mushrooms and their juices, Worcestershire sauce, salt, and pepper. Simmer uncovered for 2 minutes.
- Remove from heat and stir in heavy cream. Adjust seasoning and consistency with more broth or simmering if needed.
- Remove bay leaf and serve hot, topped with optional garnishes like Parmesan, parsley, or bacon.
Notes
Brown mushrooms well to avoid watery soup. Wild rice needs time to release starch and thicken the soup naturally. Do not freeze this soup as the cream and rice texture may become grainy. Reheat with a splash of broth or milk to maintain creaminess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 4
- Sodium: 520
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 35
- Fiber: 4
- Protein: 8
Keywords: wild rice soup, mushroom soup, creamy soup, one pot meal, comfort food, weeknight dinner, vegetarian soup, gluten-free soup