Thick and Creamy Wild Rice Mushroom Soup
Cozy Up with Creamy Wild Rice Mushroom Soup: A Fall Favorite
As the leaves turn and the air gets crisp, there’s nothing quite like a warm, comforting soup to nourish the soul. This Thick and Creamy Wild Rice Mushroom Soup is the perfect embodiment of fall flavors – earthy mushrooms, nutty wild rice, and a rich, velvety texture. It’s a surprisingly easy recipe to make, perfect for a weeknight dinner or a cozy weekend meal.
Wild rice isn’t actually rice – it’s a seed from an aquatic grass native to North America! It has a wonderful chewy texture and a distinctive flavor that pairs beautifully with mushrooms and herbs. This soup is packed with flavor and is naturally gluten-free (always double-check ingredient labels!).
What makes this soup special?
- Creamy Texture: The combination of flour and broth creates a luxuriously creamy base without relying on heavy cream.
- Earthy Flavors: The mushrooms and wild rice provide a deep, earthy flavor that’s incredibly satisfying.
- Simple Ingredients: You likely have many of these pantry staples already!
- Versatile: This soup is delicious on its own, or you can serve it with a side of crusty bread for dipping.
Tips for the Best Soup:
- Mushroom Variety: Feel free to experiment with different types of mushrooms! Cremini, shiitake, or oyster mushrooms would all be delicious additions.
- Wild Rice Cooking: Using pre-cooked wild rice saves time, but you can also cook it yourself according to package directions.
- Seasoning: Don’t be afraid to adjust the salt, pepper, and rosemary to your liking.
- Make it Vegan: Substitute the butter with vegan butter and ensure your broth is vegetable-based.
Frequently Asked Questions:
Q: Can I make this soup ahead of time?
A: Yes! This soup actually tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Can I freeze this soup?
A: Yes, but the texture may change slightly. It’s best to freeze it before adding the wild rice. Thaw overnight in the refrigerator and then reheat gently.
Q: What if I don’t have wild rice?
A: You can substitute it with brown rice or barley, but the flavor and texture will be different.
Q: Can I add protein to this soup?
A: Absolutely! Grilled chicken, shredded turkey, or chickpeas would all be great additions.
Q: Is this soup healthy?
A: Yes! Wild rice is a good source of fiber and nutrients, and mushrooms are packed with antioxidants. This soup is a nourishing and satisfying meal.
Enjoy this comforting and flavorful Thick and Creamy Wild Rice Mushroom Soup – it’s sure to become a fall favorite!
Thick and Creamy Wild Rice Mushroom Soup
Ingredients
- 8 oz Sliced Mushrooms
- 3 cups Cooked Wild Rice
- 1 medium Yellow Onion, diced
- 1 cup Butter or Margarine
- 29 oz Chicken Broth
- ½ cup Flour
- 1 tsp Salt
- 1 tsp Dried Rosemary
- ½ tsp Ground Peppercorn Medly
- 1 tbsp Worcestershire Sauce
Instructions
- Melt 1 cup of butter in a large pot.
- Add onions and mushrooms to the pot and cook over medium-high heat for 15 minutes or until the onions are translucent.
- Next, add flour to onion mixture and stir until well combined.
- Whisk broth into flour and onion mixture.
- Add salt, pepper, rosemary, and Worcestershire to the soup and bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Stir in cooked wild rice.
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