Creamy Wild Rice Mushroom Soup
Cuisine: Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
 
Ingredients
  • 2 tbsp. butter
  • ½ onion, finely chopped
  • 4 large carrots, peeled and chopped
  • 3 stalks celery, chopped
  • 3 cloves garlic, minced
  • 8 oz. mushrooms, sliced and then sliced again to make short ribbons
  • ⅓ cup all-purpose flour
  • 4 cups vegetable broth
  • 1½ cups milk
  • 1 cup wild rice
  • ½ tsp. sage
  • ½ tsp. thyme
  • 1 tsp. salt + more to taste
  • ½ tsp. pepper
  • ½ cup heavy cream
Instructions
  1. Melt the butter in a large pot. Add the onion, carrots, and celery. Cook for a few minutes before adding the garlic, then cook five minutes more.
  2. Add the mushrooms, season with salt and pepper, and cook until they've released their liquid. Sprinkle the flour over the mixture and stir to coat the veggies.
  3. Pour in the broth and milk. Add the wild rice, sage, thyme, salt, and pepper. Simmer for about 25 minutes until the rice is tender. Stir the soup frequently, being sure to scrape the bottom of the pot.
  4. Pour in the cream and stir. Taste and add more salt and pepper as needed.
  5. Serve with crusty bread for dipping and enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/creamy-wild-rice-mushroom-soup/