Creamy Wild Rice and Mushroom Soup

This is the kind of soup that makes the whole kitchen smell good. Wild rice brings a nutty, slightly chewy bite, and a full pound of mushrooms, browned well before the broth goes in, gives the soup a deep, savory flavor. A cup of half-and-half at the end makes it creamy without being heavy.

Everything cooks in one pot, and most of the time is hands-off while the rice simmers. It is filling enough to be dinner on its own, especially with a basket of warm Soft Dinner Rolls for dipping. The notes below the recipe cover easy vegan and gluten-free versions.

Creamy Wild Rice and Mushroom Soup

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A thick, creamy one-pot soup of nutty wild rice, browned cremini mushrooms, carrots, celery and spinach in a thyme-scented broth. Hearty, comforting and just right for a chilly fall evening.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 6 servings

Course: Soup

Cuisine: American

Ingredients Method Notes

Ingredients

  

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• 3 tablespoons butter or olive oil
• 1 medium yellow onion diced
• 2 medium carrots peeled and diced
• 2 stalks celery diced
• 16 ounces cremini mushrooms sliced
• 4 cloves garlic minced
• 1 teaspoon dried thyme
• 1/4 cup all-purpose flour
• 6 cups vegetable broth plus more for thinning
• 1 cup wild rice blend rinsed
• 1 bay leaf
• 1 teaspoon salt plus more to taste
• 1/2 teaspoon black pepper
• 1 cup half-and-half or whole milk
• 2 cups baby spinach
• 1 tablespoon lemon juice
• chopped fresh parsley for serving

Method

 

1. Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, carrots, celery and a pinch of salt. Cook for 6 to 7 minutes, stirring now and then, until softened.
2. Raise the heat to medium-high and add the mushrooms. Cook for 8 to 10 minutes, stirring only occasionally, until the mushrooms release their liquid, the liquid cooks off and the mushrooms begin to brown.
3. Stir in the garlic and thyme for 30 seconds. Sprinkle the flour over the vegetables and stir for 1 minute.
4. Slowly pour in the broth, stirring as you go so the flour dissolves. Add the rice, bay leaf, salt and pepper. Bring to a boil, then lower the heat, cover and simmer for 40 to 45 minutes, stirring occasionally, until the rice is tender and some of the grains have split open.
5. Remove the bay leaf. Stir in the half-and-half and spinach and heat gently for 2 to 3 minutes, until the spinach wilts. Do not let the soup boil once the half-and-half is in.
6. Stir in the lemon juice, then taste and add more salt if needed. If the soup is thicker than you like, thin it with a splash of broth.
7. Ladle into bowls, sprinkle with parsley and serve with crusty bread or rolls.

Notes

About the rice: This recipe is written for a wild rice blend (wild rice mixed with brown or long-grain rice). If you use 100 percent wild rice, add 1 extra cup of broth and plan on 10 to 15 minutes more simmering. Check your package, since cooking times vary by brand.

Make it vegan: Use olive oil instead of butter and swap the half-and-half for full-fat coconut milk or an unsweetened oat or soy creamer.

Gluten-free: Leave out the flour. At the end, stir 2 tablespoons of cornstarch into 2 tablespoons of cold water, add it to the simmering soup and cook for 2 minutes, until thickened.

Storage: Keep leftovers in a covered container in the refrigerator for up to 4 days. The rice keeps soaking up liquid as it sits, so add broth or water when reheating.

Freezing: For the best texture, freeze the soup before adding the half-and-half and spinach, then stir them in when you reheat it.

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Shopping list

• Produce: 1 yellow onion, 2 carrots, celery, 16 ounces cremini mushrooms, 1 head garlic, baby spinach, 1 lemon, fresh parsley
• Pantry: wild rice blend, vegetable broth (6 cups, plus a little extra), all-purpose flour
• Dairy: butter, half-and-half
• Spices and oils: dried thyme, bay leaves, salt, black pepper
• Bakery (optional): crusty bread or rolls for serving