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Savory Wild Rice Mushroom Soup

Comforting Savory Wild Rice Mushroom Soup for Cozy Nights

This Savory Wild Rice Mushroom Soup offers a creamy, nourishing dish perfect for warming chilly evenings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Soup
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 cup wild rice provides a nutty flavor and chewy texture, making your soup hearty.
  • 6 cups vegetable broth the foundation of savory goodness; use homemade for an extra flavor boost.
  • 1 cup mushrooms enrich the soup with an earthy essence; any variety works, but cremini or shiitake are perfect!
  • 1 medium onion adds sweetness; finely chopped for even cooking.
  • 2 cloves garlic provides aromatic depth; minced for a pronounced flavor.
  • 1 tablespoon olive oil or butter for sautéing, which enhances the overall richness of the soup.
For the Creaminess (Optional)
  • 1 cup cream or coconut milk includes a vegan option that makes your Savory Wild Rice Mushroom Soup irresistibly creamy!
For Seasoning
  • Fresh herbs use thyme or parsley to elevate flavors; add them at the end for a burst of freshness!
  • Salt season to taste; enhances all the natural flavors.
  • Pepper freshly ground for a hint of warmth; adjust according to your spice preference.

Equipment

  • large pot or Dutch oven

Method
 

Step‑by‑Step Instructions for Savory Wild Rice Mushroom Soup
  1. In a large pot or Dutch oven, heat 1 tablespoon of olive oil or butter over medium heat. Once hot, add 1 chopped medium onion and sauté for about 5 minutes until translucent and fragrant.
  2. Add 2 minced cloves of garlic and 1 cup of sliced mushrooms to the pot. Cook for another 5-7 minutes, stirring occasionally until the mushrooms soften and turn a rich brown color.
  3. Gently stir in 1 cup of wild rice, allowing it to toast for about 3 minutes. This step enhances the nutty flavor of the rice and adds depth to your Savory Wild Rice Mushroom Soup.
  4. Pour in 6 cups of vegetable broth, bringing the mixture to a vigorous boil over high heat. Reduce the heat to low, cover the pot, and let it simmer for approximately 45 minutes.
  5. Stir in 1 cup of cream or coconut milk during the last 5 minutes of cooking to enrich the soup's texture.
  6. Season your Wild Rice Mushroom Soup with salt, pepper, and fresh herbs of your choice. Serve hot, perhaps accompanied by crusty bread or a crisp salad.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 42gProtein: 8gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 4mgCalcium: 50mgIron: 2mg

Notes

Storage: Store leftovers in an airtight container for up to 3 days in the fridge. For longer storage, freeze portions of the soup in airtight containers for up to 3 months, leaving out cream until reheating.

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