Mushroom and Wild Rice Soup
Embark on a culinary journey with our Mushroom and Wild Rice Soup, a soul-soothing bowl of comfort that seamlessly blends earthy mushrooms, hearty wild rice, and a velvety, savory broth. This recipe is a celebration of wholesome ingredients coming together to create a symphony of flavors and textures. With each spoonful, you'll be transported to a cozy haven of warmth and satisfaction. Get ready to savor the essence of fall in a bowl, as we guide you through crafting this indulgent and nourishing soup that's perfect for chilly evenings and family gatherings.
Servings: 6 people
Calories: 190kcal
Equipment
- Large Dutch Oven
Ingredients
- 6 Tbsp Butter
- 16 ounces Button Mushrooms (cleaned and sliced)
- 1 Tbsp Worcestershire Sauce
- 1 Cup Onion (diced)
- 1 Cup Celery chopped (about 3 stalks)
- 1 Cup Carrots chopped (2 to 3 carrots)
- 2 Tsp Garlic (8 cloves)(minced)
- 1 Tsp Thyme (dried)
- 1 Tsp Sage (ground)
- 1 Tsp Smoked Paprika
- 1 Tsp Salt (to taste)
- ½ Tsp Ground Black Pepper (to taste)
- ⅓ Cup Flour
- 1 cup Wild Rice (uncooked)
- 6 cups Chicken Broth
- 1 cup Whole Milk
Instructions
- Add 3 tablespoons butter to a Dutch oven and place over medium-high heat.
- Add the mushrooms and cook, stirring, occasionally, until they are tender and browned and have released most of their liquid, about 5 to 6 minutes.
- Add Worcestershire and cook until it is absorbed by the mushrooms, 1 to 2 minutes more. Remove from heat and transfer the mushrooms to a plate and set aside.
- Melt the remaining butter in the same Dutch oven over medium-high heat.
- Add the onion, celery, and carrot and cook, stirring occasionally for about 5 minutes, or until vegetables have softened.
- Add the garlic, thyme leaves, ground sage, smoked paprika, salt, and pepper, and cook for another two minutes, stirring well to coat the vegetables with the spices.
- Reduce the heat to medium-low heat and sprinkle the flour over the vegetables. Cook and continue to stir for 2 to 3 minutes.
- Slowly pour in the chicken broth, stirring as you add it to ensure the mixture is smooth.
- Add the uncooked rice and return the mushrooms to the pot. Increase the heat and bring to a boil, stirring occasionally.
- Cover, turn the heat down to low, and simmer for 45 to 50 minutes or until the rice is tender.
- Add the whole milk. Stir until it is well incorporated and remove from the heat.
- Taste and season with additional salt and pepper, if needed.
Nutrition
Calories: 190kcal | Carbohydrates: 35g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.5g | Trans Fat: 0.03g | Cholesterol: 11mg | Sodium: 1124mg | Potassium: 582mg | Fiber: 3g | Sugar: 14g | Vitamin A: 3896IU | Vitamin C: 7mg | Calcium: 135mg | Iron: 2mg