1 cup wild rice, rinsed
Wild rice provides a chewy texture and nutty flavor that contrasts perfectly with the creamy base.
4 cups vegetable broth
Vegetable broth serves as the flavorful base for this soup, adding depth and richness.
1 tbsp olive oil
Olive oil is used to sauté the vegetables, adding a subtle hint of fruitiness.
1 onion, diced
Onion adds a sweet, savory note, balancing the richness of the cream.
3 cloves garlic, minced
Garlic enhances the overall flavor with its pungent, earthy taste.
2 cups mushrooms, sliced
Mushrooms are the star of the soup, bringing their earthy, umami flavors to every bite.
2 tbsp flour
Flour helps to thicken the soup, creating a smooth and creamy texture.
1 tsp dried thyme
Thyme adds an herbaceous, slightly minty flavor that pairs well with mushrooms.
1/2 tsp dried rosemary
Rosemary lends a pine-like aroma, giving the soup a rustic, comforting vibe.
1/2 tsp black pepper
Black pepper provides a touch of heat and balances the creaminess.
2 cups heavy cream
Heavy cream gives the soup its signature creamy, rich consistency.
2 cups milk
Milk helps to lighten the texture of the soup while keeping it creamy.
Salt to taste
Salt enhances the natural flavors of the ingredients and should be adjusted to personal preference.
Fresh parsley for garnish
Parsley adds a pop of color and a fresh, slightly peppery flavor to finish the dish.
Instructions
Cook the Wild Rice
Bring the vegetable broth to a boil: In a large pot, add the 4 cups of vegetable broth and bring it to a rolling boil.
Add the wild rice: Once the broth is boiling, add the rinsed 1 cup of wild rice to the pot.
Simmer the rice: Reduce the heat to low, cover the pot, and let the rice simmer for about 40-45 minutes or until tender.
Drain any excess liquid: Once cooked, drain off any remaining liquid and set the wild rice aside.
Sauté the Vegetables
Heat olive oil in the pot: In the same pot, heat 1 tbsp of olive oil over medium heat.
Add onions: Once the oil is hot, add the diced onion and sauté for about 5 minutes until softened and translucent.
Add garlic and mushrooms: Toss in the 3 cloves of minced garlic and 2 cups of sliced mushrooms. Cook until the mushrooms release their moisture and become tender, about 5-7 minutes.
Make the Roux
Add the flour: Sprinkle 2 tbsp of flour over the sautéed mushroom mixture, stirring well to coat the vegetables. This step will help thicken the soup.
Cook the roux: Let the flour cook for 2-3 minutes, stirring occasionally, until it turns a light golden brown. This step eliminates the raw flour taste and helps create a smooth texture.
Add the Liquids
Gradually add heavy cream and milk: Slowly pour in 2 cups of heavy cream and 2 cups of milk, stirring constantly to avoid lumps. This will form the creamy base of the soup.
Add herbs and seasoning: Sprinkle in the 1 tsp of dried thyme, 1/2 tsp of dried rosemary, and 1/2 tsp of black pepper. Stir to combine, and let the soup simmer for about 10 minutes, allowing it to thicken.
Combine and Season
Add the cooked wild rice: Return the cooked wild rice to the pot and stir well to combine with the creamy mushroom mixture.
Simmer and meld flavors: Let the soup simmer for an additional 10 minutes, allowing the flavors to meld together.
Taste and adjust seasoning: Taste the soup and add salt as needed to balance the flavors.
Serve and Garnish
Ladle the soup into bowls: Once the soup is ready, ladle it into individual bowls.
Garnish with fresh parsley: Sprinkle fresh parsley over each bowl for a burst of color and a fresh finish.
Enjoy: Serve the soup hot, and enjoy the comforting, creamy goodness of wild rice and mushrooms in every bite!
