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In the realm of comfort food, few dishes evoke the same sense of warmth and contentment as a hearty bowl of soup. Among the many options available, Hearty Creamy Mushroom Wild Rice Soup emerges as a standout choice, celebrated for its rich flavors and nourishing ingredients. This delightful recipe marries the nutty, earthy tones of wild rice with the savory depths of mushrooms, all enveloped in a creamy base that not only warms the soul but also satisfies the palate.

Creamy Mushroom Wild Rice Soup

Warm up with a bowl of Hearty Creamy Mushroom Wild Rice Soup, the ultimate comfort food. This nourishing dish combines the nutty flavor of wild rice with the richness of sautéed mushrooms and fresh vegetables, all enveloped in a creamy base. Perfect for chilly nights or family dinners, it’s packed with nutrition while delivering delightful flavors. Follow our step-by-step guide to create your own cozy, homemade soup that warms both the body and soul. Enjoy variations for a personalized touch!
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Ingredients
  

1 cup wild rice, rinsed and drained

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

4 cups mushrooms (cremini or button), sliced

3 medium carrots, diced

2 celery stalks, diced

6 cups vegetable broth

1 teaspoon dried thyme

1 teaspoon dried oregano

1/2 teaspoon salt (to taste)

1/4 teaspoon black pepper

1 cup heavy cream (or coconut milk for a dairy-free option)

1 tablespoon soy sauce (or tamari for gluten-free)

2 cups fresh spinach or kale, chopped

Fresh parsley for garnish (optional)

Instructions
 

Cook the Wild Rice: In a medium saucepan, combine 1 cup of wild rice and 2 1/2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 45 minutes or until the rice is tender. Drain and set aside.

    Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic; sauté for about 3-4 minutes, until the onion becomes translucent.

      Add Mushrooms and Other Veggies: Stir in the sliced mushrooms, carrots, and celery. Cook for an additional 5-7 minutes, stirring occasionally, until the mushrooms have released their moisture and the carrots are tender.

        Combine Broth and Spices: Pour in the vegetable broth, then add the cooked wild rice, dried thyme, oregano, salt, and black pepper. Stir well and bring to a gentle simmer. Cook for an additional 15 minutes.

          Stir in Cream and Greens: Reduce the heat to low. Stir in the heavy cream and soy sauce, mixing well to combine. Add the chopped spinach or kale, allowing it to wilt in the soup for about 2-3 minutes.

            Adjust Seasoning: Taste the soup and adjust salt and pepper as needed.

              Serve: Ladle the soup into bowls, garnish with fresh parsley if desired, and enjoy your warm, creamy soup!

                Prep Time, Total Time, Servings:

                  15 minutes | 1 hour | 6 servings