Description

A rich, comforting one-pot soup featuring chewy wild rice, earthy mushrooms, and fresh thyme in a creamy broth. Perfect for busy weeknights and meal prep.

Ingredients

Scale

3 tablespoons unsalted butter
1 medium yellow onion, diced
4 cloves garlic, minced
1.5 pounds mushrooms (cremini and white button), sliced
1 cup wild rice blend (dry)
4 cups chicken or vegetable broth (low-sodium)
1 cup heavy cream
2 tablespoons fresh thyme leaves
1/2 cup dry white wine (optional)
1 teaspoon kosher salt (or to taste)
Black pepper (to taste)

Instructions

Prep ingredients: Dice onion, mince garlic, slice mushrooms, and strip thyme leaves.
Heat butter in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Add mushrooms in batches if necessary to avoid crowding. Sauté until deeply browned and liquid has evaporated (10-12 minutes).
Reduce heat to medium. Add diced onion and cook until soft and translucent (3-4 minutes).
Add minced garlic and cook for 1 minute until fragrant.
Pour in white wine, scraping up browned bits from the bottom. Simmer for 2 minutes to let alcohol cook off.
Add wild rice blend and broth. Stir well, bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes until rice is tender.
Stir in heavy cream and fresh thyme leaves. Simmer uncovered for 5 minutes to thicken.
Season with salt and black pepper to taste.
Serve hot, topped with extra thyme or parsley and crusty bread.

Notes

Brown the mushrooms thoroughly for best flavor. Do not use instant wild rice as it will turn to mush. The soup thickens in the fridge; add broth or milk when reheating. This soup does not freeze well due to the cream.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 320
Sugar: 4
Sodium: 450
Fat: 16
Saturated Fat: 9
Carbohydrates: 35
Fiber: 4
Protein: 8

Keywords: wild rice soup, mushroom soup, creamy soup, comfort food, one pot meal, vegetarian option, meal prep, winter soup