Creamy Wild Rice Mushroom Soup Recipe
This creamy wild rice mushroom soup combines hearty wild rice and savory cremini mushrooms in a rich, comforting broth. Enhanced with aromatic vegetables like carrots, celery, shallot, and garlic, this soup simmers to perfection, thickened with a smooth gluten-free flour and milk mixture for a velvety texture. Perfect for a cozy meal, it offers a flavorful, gluten-free option that pairs well with rustic bread or a fresh salad.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Total Time: 85 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Butter and Mushrooms
- 1/4 cup butter or vegan butter (divided)
- 1 lb mushrooms (thinly sliced, cremini/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
Grains and Liquid
- 1 cup wild blend rice (recommend Lundberg Farms)
- 6 cups chicken stock or broth
Thickening and Dairy
- 3 tablespoons gluten free flour (or all-purpose flour if gluten is not a concern)
- 1 cup milk (any kind)
Instructions
- 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 sliced mushrooms and stir to coat them in the butter. Sauté until the mushrooms release their liquid, the liquid evaporates, and the mushrooms begin to turn golden brown, about 8-10 minutes. Stir often and adjust heat to prevent burning. Add the pressed garlic and season with salt, continuing to sauté until the mushrooms become deep golden brown and dry/tacky, about 7-8 more minutes. Remove the mushrooms from the pot and set aside.
- Saute vegetables: Reduce heat to medium and melt the remaining 2 tablespoons of butter in the same pot. Add chopped carrots, celery, and shallot or onion, stir to coat in butter, and season with salt and pepper. Cover with a lid to help the veggies soften and sauté for 8-10 minutes until tender. Add dried thyme and sauté for an additional minute.
- Add rice, stock, and mushrooms: Stir in wild blend rice, chicken stock, and the cooked mushrooms. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and simmer until the rice is tender, about 45-60 minutes depending on the rice brand. Stir occasionally to prevent sticking.
- Thicken the soup: In a small bowl, whisk together the gluten-free flour and 1/4 cup milk until smooth. Add the remaining 3/4 cup milk and mix well. Slowly stream this milk and flour mixture into the simmering soup while stirring to combine thoroughly. Continue to simmer the soup uncovered for 10 more minutes to thicken.
- Finish and serve: Remove the pot from heat and let the soup sit for 20 minutes to further thicken. Taste and adjust seasoning with additional salt and pepper if needed. Serve warm in bowls.
Notes
- Use vegan butter and vegetable broth to make a vegan version.
- For gluten-free, ensure the flour used is a certified gluten-free brand.
- Simmering time for wild rice blend may vary by brand; adjust accordingly to ensure tenderness without overcooking.
- Leftovers store well in the refrigerator for up to 4 days and can be reheated gently on the stovetop.
- Add fresh herbs like parsley or chives as garnish for extra flavor and color.
Keywords: wild rice mushroom soup, creamy mushroom soup, gluten free soup, healthy mushroom soup, vegetable soup, comfort food
