Ingredients
Rice
- 1 cup wild rice (rinsed and drained)
Mushrooms and Vegetables
- 16 ounces cremini or baby bella mushrooms (sliced)
- 3/4 cup diced onion
- 1/2 cup diced carrots
- 2 garlic cloves (minced)
Fats and Oils
- 2 tablespoons olive oil (divided)
- 1.5 tablespoons unsalted butter
Seasonings and Herbs
- 1 teaspoon Worcestershire sauce
- 1 teaspoon fresh thyme leaves (plus more for garnish)
- 1 tablespoon fresh sage leaves (finely chopped)
- Salt and pepper (to taste)
- 3 tablespoons fresh parsley (chopped)
Liquids
- 5 cups vegetable or chicken broth
- 3/4 cup heavy cream
- 1.5 tablespoons lemon juice
Instructions
- Cook rice: Prepare the wild rice according to the package instructions by rinsing it thoroughly, then boiling or simmering until tender. This step usually takes about 45 minutes depending on the rice brand and ensures your rice is ready to add to the soup.
- Sauté mushrooms: While the rice cooks, heat 1 tablespoon of olive oil in a large Dutch oven over medium-low heat. Add the sliced mushrooms, cover, and cook for 5-6 minutes, stirring occasionally, allowing them to release their natural juices slowly.
- Finish cooking mushrooms: Increase the heat to medium, add Worcestershire sauce, and sauté the mushrooms an additional 5-6 minutes until they develop a rich brown color. Then add 2 tablespoons of unsalted butter and cook for another 2-3 minutes until tender. Remove mushrooms from the pot and set aside. Deglaze the pot using a small amount of vegetable broth to lift all flavorful browned bits.
- Add vegetables: In the same Dutch oven, heat the remaining 1 tablespoon of olive oil over medium heat. Add diced onion, carrots, and minced garlic. Sauté for 5-7 minutes until softened and fragrant, building the soup’s aromatic base.
- Add seasoning and broth: Stir in fresh thyme, chopped sage, salt, and pepper. Pour in 5 cups of vegetable or chicken broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer gently for 10 minutes to meld flavors.
- Combine ingredients: Return the cooked mushrooms to the pot and stir in the cooked wild rice. To incorporate the cream without curdling, temper the heavy cream by gradually mixing it with a little hot broth in a separate small bowl, then add this mixture slowly to the pot. Simmer the soup for another 5 minutes until fully heated and slightly thickened.
- Stir in lemon juice: Add 1.5 tablespoons fresh lemon juice to brighten the flavors, and adjust seasoning with more salt and pepper as needed. Remove the soup from heat and garnish with additional fresh parsley and thyme leaves.
- Serve: Ladle the soup into bowls and serve warm. Pair with toasted bread for a complete and satisfying meal.
Notes
- Wild rice typically requires a longer cooking time; start cooking it ahead of time to synchronize with the soup preparation.
- For a richer flavor, use chicken broth; for a vegetarian version, vegetable broth works perfectly.
- Tempering the cream prevents curdling and ensures a smooth, creamy consistency in the final soup.
- You can substitute cremini mushrooms with baby bella or white button mushrooms according to availability.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stove.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
