Creamy Mushroom Wild Rice (Printable Version)

Velvety blend of earthy mushrooms, wild rice, and herbs in a smooth creamy broth for cozy comfort.

# What You'll Need:

→ Vegetables

01 - 2 tablespoons unsalted butter
02 - 1 tablespoon olive oil
03 - 1 medium yellow onion, finely chopped
04 - 3 garlic cloves, minced
05 - 3 celery stalks, diced
06 - 2 medium carrots, diced
07 - 17 ounces cremini or mixed mushrooms, sliced

→ Grains

08 - 3/4 cup wild rice, rinsed

→ Liquids

09 - 5 cups vegetable broth (gluten-free if needed)
10 - 1 cup heavy cream (or coconut cream for vegan alternative)

→ Seasonings & Herbs

11 - 1 teaspoon dried thyme
12 - 1/2 teaspoon dried rosemary
13 - 1 bay leaf
14 - Salt and freshly ground black pepper, to taste

→ Optional Garnish

15 - 2 tablespoons chopped fresh parsley

# How to Make It:

01 - In a large pot, warm butter and olive oil over medium heat.
02 - Add onion, celery, and carrots; cook for 5 to 6 minutes until softened.
03 - Incorporate minced garlic and sliced mushrooms; cook 7 to 8 minutes until mushrooms brown and reduce.
04 - Stir in wild rice, thyme, rosemary, bay leaf, salt, and pepper until combined.
05 - Pour in vegetable broth, bring to a boil, then reduce heat and simmer uncovered for 40 to 45 minutes until wild rice is tender.
06 - Remove bay leaf; stir in heavy cream and heat gently without boiling until warmed through.
07 - Taste and season with additional salt and pepper as needed.
08 - Ladle into bowls and garnish with chopped fresh parsley if desired.

# Expert Insights:

01 -
  • It tastes like it took hours but comes together in just over an hour, making you feel like you've accomplished something real.
  • The wild rice gives it substance without heaviness, and the mushrooms create such depth you won't need to add much else to feel satisfied.
  • It's naturally vegetarian, easily adaptable to vegan or dairy-free, and handles leftovers beautifully.
02 -
  • Never skip rinsing the wild rice, and never skip the browning step for mushrooms—both teach you that shortcuts show up in the final taste.
  • If your cream curdles when you add it, it means the soup was too hot; next time, temper the cream by slowly whisking a little warm broth into it first before pouring it in.
  • The soup thickens as it sits, which means it'll be perfect tomorrow if you refrigerate it, and even better the day after that as the flavors deepen.
03 -
  • Make a double batch and freeze half in portions; it reheats beautifully on the stove over low heat, and you'll have dinner ready faster than you can order takeout.
  • If your mushrooms release a lot of liquid during cooking, let it cook down before adding the broth—this concentrates the mushroom flavor and prevents the soup from becoming watery.

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