This past weekend was filled with all the meaty meats – oof! To celebrate the return of college football on Saturday (WOO!) Ben slapped no less than 15lbs of chicken onto the smoker (can confirm there is almost no better food on the planet than smoked then Air Fried Chicken Wings – drool.) On Sunday I made slow braised beef tacos which made enough to feed an actual small army.
Translation: I needed something hearty yet healthy, and most definitely meat free, for lunch today. Creamy Wild Rice Mushroom soup delivered!
Speaking of, I wish I could deliver a big bowl of this thick and creamy wild rice soup to you because it is so, so delicious! It tastes like a bowl of soup you’d get from a local deli or cafe, is packed with vegetables and healthy whole grains, and reheats like a dream. Make a big pot on the weekend then scoop into individual containers for healthy, easy lunches all week long.
Creamy Yet No Cream Needed
A base of deeply caramelized garlicky mushrooms and sauteed vegetables are simmered with rich chicken stock and a wild rice-brown rice blend, then thickened slightly with a combination of milk and flour. Rich and creamy but there isn’t a drop of cream in sight – I’ve made this mushroom soup with 2%, skim, and unsweetened almond milk with perfectly delicious results.
What Kind of Mushrooms to Use
I like using cremini mushrooms, also called “baby bella” mushrooms, in this wild rice mushroom soup because they caramelize beautifully and the sliced brown caps look pretty bobbing in each bowl, but white button mushrooms work just as well too.
Fun fact: Cremini mushrooms are just the slightly older “teenager” version of white button mushrooms! Truly you can use whatever type of mushrooms you like, or even a blend. Shiitake mushrooms would be delicious.
I like to serve each bowl with a fresh side salad and crispy crostini for dunking into the rich broth so I don’t waste a drop. Ready to dive in?!
How to Make This Recipe
Start by melting butter in a large soup pot over medium-high heat – I like my big bubba 7.25 quart Dutch Oven so the mushrooms don’t become over crowded.
Once melted, add sliced mushrooms then saute until they release their liquid, the liquid cooks off, and the mushrooms start to turn golden brown, 10 minutes. Add minced garlic and plenty of salt then continue to saute until the mushrooms turn deep golden brown and are slightly dry/tacky.
Scoop the mushrooms into a bowl or plate then set aside…and try not to eat them ALL!
Turn the heat down to medium then melt a bit more butter in the pot and add chopped carrots, celery, and shallots or onion. Season with salt, pepper, and dried thyme then saute until the vegetables become tender, 8-10 minutes.
I tend to get a bit impatient when waiting for carrots, especially, to soften, so I place the lid on top for the last 5 minutes or so of cooking to speed the softening process up.
Once the vegetables are tender, add a wild-brown rice blend to the pot, along with the cooked mushrooms.
As always, I choose Lundberg brand rice for all my rice-related needs. Please note that this is a brown rice wild rice BLEND vs being straight wild rice, or straight brown rice.
Add chicken stock then turn the heat up to high to bring to a boil, place a lid on top, and then turn heat down to low and simmer until the rice is tender, 45-60 minutes, stirring occasionally.
Last step is to stream in milk (any kind – I like 2%) thickened with a bit of gluten free flour (or AP flour if you don’t need to eat GF) then stir and simmer for 10 more minutes.
Let the Creamy Wild Rice Mushroom Soup sit off the heat for 20 minutes or so to thicken and cool – truly you can taste the flavor SO much better when it’s not screaming hot! – then add more salt and pepper if necessary. Scoop into bowls then serve with a side salad or crispy crostini. I hope you LOVE this cozy, hearty soup recipe – enjoy!
- Crock Pot Chicken and Wild Rice Soup
- Homemade Chicken Noodle Soup
- Easy Chicken and Rice Soup
- Best Ever Wild Rice Stuffing
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Creamy Wild Rice Mushroom Soup
Creamy Wild Rice Mushroom Soup is the definition of comfort food! You will go back for bowl and after bowl of this hearty yet healthy soup.
- 1/4 cup butter, divided
- 1lb mushrooms, thinly sliced (I like cremini/baby bellas)
- 3 cloves garlic, pressed or minced
- salt and pepper
- 2 small carrots, finely chopped (1 cup)
- 2 celery stalks, thinly sliced
- 1 large shallot or small onion, chopped
- 1/2 teaspoon dried thyme
- 1 cup wild-brown rice blend (I like Lundberg Farms)
- 6 cups chicken stock
- 3 Tablespoons gluten free flour (or AP flour if you don't need to eat GF)
- 1 cup milk, any kind
- Heat a large soup pot or Dutch Oven (I like my 7.25 quart Le Creuset Enameled Dutch Oven) over medium-high heat. Once hot, add 2 Tablespoons butter and allow to melt. Add mushrooms then stir to coat in butter and saute until the mushrooms release their liquid, the liquid cooks off, and they begin to turn golden brown, 8-10 minutes, stirring often and turning the heat down slightly if they begin to burn. Add garlic and season with salt then continue to saute until the mushrooms are deep golden brown and become dry/tacky, 7-8 more minutes. Scoop into a bowl or plate then set aside.
- Turn heat down to medium then melt remaining 2 Tablespoons butter in pot. Add carrots, celery, and shallot/onion then stir to coat in butter and season with salt and pepper. Saute until tender, 8-10 minutes, placing a lid on top of the pot to speed up the softening process if the vegetables are taking a long time to cook. Add dried thyme then saute for 1 more minute.
- Add rice, chicken stock, and cooked mushrooms into the pot then stir to combine. Turn heat up to high to bring mixture to a boil then place a lid on top, turn heat down to low, and simmer until rice is tender, 45-60 minutes (depending on the brand you use), stirring occasionally.
- In a small dish, whisk together flour and 1/4 cup milk until smooth. Add remaining 3/4 cup milk then stir to combine, and then stream mixture into soup and stir well. Simmer, uncovered, for 10 more minutes. Remove pot from heat then let sit and thicken for 20 minutes. Taste and add additional salt and pepper if necessary then scoop into bowls and serve.
- Use vegetable broth, vegan butter, and non dairy milk like unsweetened almond milk to make this recipe vegetarian/vegan.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.