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Creamy Mushroom Wild Rice Soup with Thyme and Garlic

Creamy mushroom wild rice soup simmers in a Dutch oven with cremini mushrooms, thyme, and garlic until the rice is tender and some grains split. A finish of heavy cream gives the broth a smooth, velvety texture.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 305
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 lb cremini mushrooms sliced
  • 1.5 tsp kosher salt divided
  • 3 tbsp unsalted butter
  • 1 yellow onion medium, diced
  • 2 carrots medium, diced
  • 2 celery ribs, diced
  • 3 cloves garlic minced
  • 1 tsp dried thyme
  • 0.33 cup all-purpose flour
  • 8 cups chicken broth
  • 1 cup wild rice uncooked, rinsed
  • 0.5 tsp black pepper
  • 1 cup heavy cream

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the olive oil in a 6-quart Dutch oven or heavy pot over medium-high heat, add the mushrooms and 1 teaspoon of the salt, and cook for 8-10 minutes, stirring occasionally, until browned and their released liquid has evaporated. Transfer the mushrooms to a bowl.
  2. Melt the butter in the same pot over medium heat, add the onion, carrots, and celery, and cook for 5-7 minutes, stirring occasionally, until the onion is softened.
  3. Stir in the garlic and thyme and cook for 30 seconds, then sprinkle in the flour and stir for 1 minute.
  4. Gradually whisk in the chicken broth until smooth, then stir in the wild rice, browned mushrooms, remaining 1/2 teaspoon salt, and black pepper.
  5. Bring the soup to a boil, reduce the heat to maintain a gentle simmer, and cook partially covered for 50-60 minutes, stirring occasionally, until the rice is tender and some grains have split; simmer 5-10 minutes longer if needed.
  6. Stir in the heavy cream and cook gently for 2-3 minutes, without boiling, until heated through.

Notes

For the best texture, stir occasionally and add the cream only after the rice is tender. Refrigerate leftovers for up to 4 days; freezing is not recommended because the cream can separate and the rice may soften. For a vegetarian version, use vegetable broth instead of chicken broth.