Vegetarian Creamy Mushroom and Rice Soup
Cozy Up with Creamy Mushroom Wild Rice Soup
As the days get shorter and the weather turns cooler, there’s nothing quite like a warm, comforting soup to nourish the soul. Today, we’re sharing a recipe for Creamy Mushroom Wild Rice Soup that’s guaranteed to become a fall and winter staple in your kitchen. This isn’t just any soup; it’s a delightful blend of earthy mushrooms, nutty wild rice, and a rich, creamy broth. It’s perfect for a weeknight dinner, a cozy weekend meal, or even a special occasion.
Wild rice adds a wonderful texture and flavor that elevates this soup beyond the ordinary. Don’t be intimidated by wild rice – it’s surprisingly easy to cook with, and the result is well worth the effort. The cremini mushrooms provide an earthy depth, while the heavy cream creates a luxurious, velvety finish.
This recipe is also incredibly versatile. Feel free to add other vegetables like carrots, celery, or spinach to boost the nutritional value and flavor. A splash of sherry or white wine during the mushroom cooking process can also add a lovely complexity.
Why You’ll Love This Soup:
- Comforting & Flavorful: A perfect blend of earthy, nutty, and creamy flavors.
- Easy to Make: Simple ingredients and straightforward instructions.
- Versatile: Easily customizable with your favorite vegetables and herbs.
- Hearty & Filling: A satisfying meal that will keep you warm and cozy.
Frequently Asked Questions
Q: Can I use a different type of mushroom?
A: Absolutely! While cremini mushrooms are readily available and provide a great flavor, you can substitute with shiitake, oyster, or a mix of your favorite mushrooms.
Q: Can I make this soup vegetarian or vegan?
A: To make it vegetarian, ensure your vegetable broth is truly vegetarian. To make it vegan, substitute the heavy cream with a plant-based cream alternative, such as cashew cream or coconut cream.
Q: How do I store leftover soup?
A: Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. It also freezes well for longer storage.
Q: Can I use pre-cooked wild rice?
A: Yes, using pre-cooked wild rice will significantly reduce the cooking time. Add it during the last 15-20 minutes of simmering.
Q: What if I don’t have fresh parsley?
A: Dried parsley can be used as a substitute, but use about 1 tablespoon of dried parsley for every 2 tablespoons of fresh parsley. Fresh parsley does offer a brighter flavor, though!
We hope you enjoy this Creamy Mushroom Wild Rice Soup as much as we do! It’s a truly comforting and satisfying meal that’s perfect for any occasion.
Creamy Mushroom Wild Rice Soup
Ingredients
- 1 tablespoon olive oil
- 1 onion yellow onion, chopped
- 2 cloves garlic, minced
- 8 oz cremini mushrooms, sliced
- 6 cups vegetable broth
- 1/2 cup wild rice
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream
- 2 tablespoons fresh parsley, chopped for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more.
- Add mushrooms and cook until browned, about 8-10 minutes.
- Pour in vegetable broth and add wild rice, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 45 minutes, or until rice is tender.
- Stir in heavy cream and heat through. Do not boil.
- Serve hot, garnished with fresh parsley.
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