uncooked wild rice, measuring 1 cup
split into four cups of broth, either veggie or chicken
2 teaspoons of butter (or, for a non-dairy alternative, olive oil)
Finely cut one medium onion.
2 minced garlic cloves 16 ounces (about 4-5 cups) button or cremini mushrooms, thinly sliced
thickening—2 tablespoons all-purpose flour
Cream, either heavy or half-and-half for a lighter recipe, 1 cup
1 teaspoon of thyme, either dried or fresh
According to your preference, season with salt and freshly ground black pepper.
Optional: chopped fresh parsley
Wild Rice Cooking is the First Step.
First, follow the package directions to boil the wild rice: 1 cup in 2 cups of broth (or water). Approximate time required: 40–45 minutes. Once done cooking, remove from heat and set aside.
As a second step, sauté the veggies.
Melt 2 tablespoons of butter in a large saucepan or skillet over medium heat. Saute for three to four minutes, or until tender, adding one diced onion.
Cook for one more minute, or until aromatic, then add two minced garlic cloves.
Stage 3: Sauté the Mushrooms
Sauté the sliced mushrooms for seven or eight minutes, or until they release their liquid and become a golden brown color. The ideal texture for the mushrooms is soft and meaty.
Fourth Step: Create the Roux
After adding the mushrooms, whisk in 2 tablespoons of flour. Flour should be cooked for one or two minutes to eliminate any raw flavor.
Phase 5: Reduce Heat and Simmer Broth
With continual stirring, slowly add the remaining 2 cups of broth, being careful not to create lumps. Simmer the ingredients for about 10 minutes, or until the sauce thickens slightly.
Step 6: Combine the Wild Rice and Cream.
Combine the cooked wild rice with the thickened broth and mix in 1 cup of heavy cream. Before adding salt and pepper, garnish with 1 teaspoon of dry thyme. To make sure all the flavors combine, boil the soup for around 5 to 10 more minutes.
Step 7: Present and Add Flavor
Spoon the soup into individual bowls and top with a sprig of fresh parsley for an aromatic and visually appealing garnish. Accompany with warm crackers or crusty toast.
Advice on Making the Best Wild Rice Soup with Mushrooms
Use a variety of mushrooms: cremini, button, shiitake, oyster, and other wild mushrooms will give your dish additional depth of flavor, but any kind of mushroom will do.
Choose another kind of cream: Substitute coconut milk or another plant-based replacement for the heavy cream for a lighter or dairy-free version.
Reduce the gluten content: Just replace the flour with a gluten-free flour mix or cornstarch to make the soup gluten-free.
Arguments in Favor of This Soup
The most satisfying dish ever is this soup with wild rice and velvety mushrooms. With its crunchy wild rice and delicate mushrooms, this dish is bursting with texture. The creamy broth gives it a luxury feel and makes it even more enjoyable. In addition, the delicious, cozy taste is made even more irresistible by the combination of earthy mushrooms and aromatic thyme.
This hearty soup is perfect for a cold night in with loved ones or to whip up ahead of time for freezer meals.
Wild Rice Soup with Mushrooms: Frequently Asked Questions
Can soup made with wild rice and mushrooms be frozen?
Freezing this soup is a sure bet. Reheating the soup could cause the cream to separate a little; but, if you mix it enough, it will combine again.
Could you tell me how long the soup will keep?
The soup will keep for three or four days in the fridge. Bring to a simmer, stirring regularly, until heated through.
3. Are more veggies an option?
Without a doubt! To make the soup more nutritious and flavorful, you may add carrots, spinach, or kale.
4. What other ingredients may I use instead of wild rice?
For a variation in texture and taste, try using brown rice, quinoa, or farro instead of wild rice.
5. What's the best way to thicken the soup?
To make the soup thicker, either add more flour to the roux or boil it for a little longer to decr
