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–+ servings

One-Pot Creamy Wild Rice and Mushroom Soup

Deeply caramelized cremini mushrooms, nutty wild rice, and tender aromatics simmered in a velvety garlic herb broth with cream in one pot.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 bowls
Course: Dinner, Lunch, Soup
Cuisine: American, Comfort Food, Fall Seasonal
Ingredients Method

Ingredients
  

Caramelized Mushrooms & Aromatics
  • 1 lb cremini (baby bella) mushrooms, cleaned and sliced thick
  • 3 tbsp unsalted butter, divided
  • 1 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, peeled and finely diced
  • 2 ribs celery, finely diced
  • 4 cloves garlic, minced
  • 1/4 cup all-purpose flour (for roux thickening)
Broth, Rice & Finishing Cream
  • 1 cup uncooked wild rice blend, rinsed and drained
  • 5 cups low-sodium vegetable broth (or chicken bone broth)
  • 1 tsp fresh thyme leaves, chopped
  • 1/2 tsp fresh rosemary, finely minced
  • 1 tsp kosher salt (or to taste)
  • 1/2 tsp freshly cracked black pepper
  • 3/4 cup heavy whipping cream
  • 1 tsp fresh lemon juice

Method
 

Caramelize & Build Base
  1. Melt 2 tbsp butter and 1 tbsp olive oil in a Dutch oven over medium-high heat. Sear sliced mushrooms undisturbed for 5 minutes until deep golden brown; stir and cook 3 minutes more. Remove half the mushrooms to a plate for garnish.
  2. Add remaining 1 tbsp butter, onion, carrots, and celery to the pot; sauté 5 minutes until softened. Stir in minced garlic, thyme, and rosemary; cook 1 minute until fragrant.
Roux, Simmer & Finish
  1. Sprinkle flour over vegetables and stir for 1 minute. Slowly pour in broth while whisking to dissolve any flour. Stir in rinsed wild rice, salt, and pepper. Bring to a boil, cover tightly, reduce heat, and simmer on low for 40-45 minutes until rice is tender.
  2. Stir in heavy cream and reserved caramelized mushrooms; simmer uncovered for 5 minutes. Stir in lemon juice, taste and adjust seasoning, and serve warm in bowls.

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