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Creamy Wild Rice Mushroom Soup Recipe

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★★★★★

4.5 from 63 reviews

A rich and comforting creamy wild rice mushroom soup featuring sautéed cremini mushrooms, tender vegetables, and a luscious creamy broth thickened with gluten-free flour. Perfect for a cozy meal, this recipe combines hearty wild rice with aromatic herbs and a velvety finish.

Ingredients

Scale

Butter and Mushrooms

  • 1/4 cup butter or vegan butter (divided)
  • 1 lb mushrooms (thinly sliced, cremini or baby bellas preferred)
  • 3 cloves garlic (pressed or minced)
  • Salt and pepper to taste

Vegetables

  • 2 small carrots (finely chopped, about 1 cup)
  • 2 ribs celery (thinly sliced)
  • 1 large shallot or small onion (chopped)
  • 1/2 teaspoon dried thyme

Main Ingredients

  • 1 cup Wild Blend Rice (Lundberg Farms recommended)
  • 6 cups chicken stock or broth
  • 3 tablespoons gluten free flour (or all-purpose flour if gluten is not a concern)
  • 1 cup milk (any kind)

Instructions

  1. Cook Mushrooms: Heat a large soup pot or Dutch oven over medium-high heat. Add 2 tablespoons of butter and allow it to melt. Add the thinly sliced mushrooms and stir to coat them in butter. Sauté until the mushrooms release their moisture, the liquid evaporates, and they start turning golden brown, about 8-10 minutes, stirring often. Add the pressed garlic and season with salt. Continue cooking until the mushrooms become a deep golden brown and dry/tacky, approximately another 7-8 minutes. Remove mushrooms from the pot and set aside in a bowl.
  2. Sauté Vegetables: Lower the heat to medium. Add the remaining 2 tablespoons of butter to the same pot and melt. Add the finely chopped carrots, sliced celery, and chopped shallot or onion. Stir to coat them in butter and season with salt and pepper. Sauté the vegetables until tender, about 8-10 minutes. If cooking is slow, cover the pot to speed up softening. Stir in the dried thyme and sauté for an additional minute.
  3. Simmer Rice and Soup Base: Add the wild rice, chicken stock, and cooked mushrooms back into the pot with the sautéed vegetables. Stir well to combine. Increase the heat to high and bring the mixture to a boil. Once boiling, cover with a lid, reduce the heat to low, and simmer gently until the rice is tender, about 45-60 minutes depending on the rice brand used. Stir occasionally to prevent sticking.
  4. Thicken the Soup: In a small bowl, whisk together the gluten-free flour and 1/4 cup of the milk until smooth. Add the remaining 3/4 cup milk and mix thoroughly. Slowly pour this mixture into the soup while stirring well to combine. Simmer the soup uncovered for 10 more minutes to thicken. Remove the pot from heat and allow the soup to sit for 20 minutes to thicken further.
  5. Final Touches and Serving: Taste the soup and adjust seasoning with additional salt and pepper if needed. Serve hot in bowls and enjoy the creamy, hearty wild rice mushroom soup.

Notes

  • You can substitute vegan butter and plant-based milk to make the soup vegan-friendly.
  • For gluten-free, use gluten-free flour as indicated or cornstarch as an alternative thickener.
  • Adjust the amount of garlic and thyme according to preference for stronger flavor.
  • If using a different wild rice blend, cooking times may vary; ensure rice is fully tender before thickening.
  • This soup reheats well and can be stored in the refrigerator for up to 4 days or frozen for longer storage.

Keywords: Wild Rice Soup, Mushroom Soup, Creamy Soup, Gluten Free Soup, Comfort Food, Vegetarian Soup

Find it online: https://messykitchenmagic.com/creamy-wild-rice-mushroom-soup-recipe/