Description
A creamy, nourishing soup filled with hearty wild rice, carrots, celery, and mushrooms simmered in a savory herb broth — perfect for cozy autumn nights.
Ingredients
2 tbsp olive oil
1 tbsp butter
1 small onion, diced
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, chopped
1 cup sliced mushrooms
1 cup wild rice, rinsed
6 cups vegetable or chicken broth
1 tsp dried thyme
1 tsp dried rosemary
Salt and pepper to taste
1 cup heavy cream (or coconut milk for dairy-free)
2 tbsp flour (optional, for thickening)
Fresh parsley, for garnish
Instructions
1. Heat olive oil and butter in a large pot over medium heat.
2. Add onion, garlic, carrots, celery, and mushrooms; sauté until softened.
3. Stir in wild rice, thyme, rosemary, salt, and pepper.
4. Pour in broth and bring to a boil.
5. Reduce heat, cover, and simmer for 45–50 minutes, until rice is tender.
6. In a small bowl, whisk flour with cream, then stir into the soup.
7. Simmer for 5–10 more minutes until thickened and creamy.
8. Adjust seasoning to taste and garnish with parsley before serving.
Notes
For a vegetarian version, use vegetable broth and skip butter.
Leftovers taste even better the next day — the flavors deepen overnight.
Add shredded chicken for extra protein and heartiness.
- Prep Time: 15 mins
- Cook Time: 55 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 4g
- Sodium: 680mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 35mg
Keywords: Autumn Wild Rice Soup, Cozy Fall Soup, Creamy Mushroom Rice Soup, Comfort Food