Discover the Secret Ingredient in Our Creamy Wild Rice Soup Recipe with Mushrooms and Carrots!
This creamy wild rice soup recipe with mushrooms and carrots is the perfect comfort food for a chilly evening. But, what is the secret ingredient that makes it so rich and flavorful? Keep reading to find out!
Table of Contents
Wild rice, a staple of Native American cuisine, provides a nutritious and flavorful base for this satisfying soup. Native to the Great Lakes region, wild rice has been a source of sustenance for indigenous peoples for centuries. The grain is rich in protein, fiber, and essential vitamins and minerals, making it a healthy and filling addition to any meal.
To this nourishing base, we add sautéed onion, garlic, carrots, celery, and mushrooms. These vegetables not only add depth of flavor but also provide a variety of nutrients and texture to the soup. Sautéing the vegetables lightly allows them to retain their flavor and nutrition while softening just enough to give the soup a pleasant creamy texture.
We then bring the soup to life with a blend of herbs and spices, including thyme and oregano, which add a delicious and comforting aroma to the dish. A splash of heavy cream at the end lends a touch of indulgence and richness to the soup, perfect for a cozy night in.
This creamy wild rice soup is easy to make and perfect for a warming meal. Serve with crusty bread or a side salad for a well-rounded and satisfying meal.
Ask the Chef: Pro Tips for making Creamy Wild Rice Soup with Mushrooms and Carrots
Wild Rice Takes Time
Wild rice takes longer to cook than other types of rice, so give yourself plenty of time to cook it until it’s tender.
Prep Your Vegetables First
Make sure to have all your vegetables chopped and ready before you start cooking. This will save you time and stress while you’re cooking.
Don’t Overcook the Vegetables
Be careful not to overcook the vegetables when sautéing. They should be slightly soft, but not mushy.
Be Patient While Thickening
When thickening the soup with flour, be patient. It takes a few minutes of stirring for the flour to absorb the liquid and thicken the soup.
Careful with the Heat
Be careful not to let the soup boil after adding the cream. Boiling can cause the cream to curdle and separate, ruining the texture of the soup.
Adjust Seasoning to Taste
Taste the soup before serving and adjust the seasoning, if necessary, to your liking. You can also add more herbs or spices to suit your taste.
Make it Vegetarian
To make this soup vegetarian, substitute vegetable broth for chicken broth. You can also omit the heavy cream or use a non-dairy alternative, like coconut cream, to make it vegan.
Storage Tips
Leftover soup can be stored in an airtight container in the fridge for up to 3-4 days or in the freezer for up to 3 months. Reheat in a pot on the stove or in the microwave. If reheating on the stove, add a splash of broth or water to thin it out as it will thicken in the fridge.
How Many Calories are in Creamy Wild Rice Soup with Mushrooms and Carrots?
Nutrition Facts
6 Servings per Recipe
Calories: 480
- Total Fat: 33g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Cholesterol: 98mg
- Sodium: 651mg
- Total Carbohydrates: 33g
- Dietary Fiber: 3g
- Total Sugars: 4g
- Added Sugars: 0g
- Protein: 12g
What Drinks Pair Best with Creamy Wild Rice Soup with Mushrooms and Carrots?
Wine pairing: A suitable wine pairing for Creamy Wild Rice Soup Recipe with Mushrooms and Carrots would be a Chardonnay.
Beer pairing: A Belgian Dubbel would pair well with the Creamy Wild Rice Soup Recipe with Mushrooms and Carrots. The beer’s malty and slightly spicy flavors would complement the rich and earthy flavors of the soup. Additionally, the beer’s effervescence and carbonation would provide a refreshing contrast to the creaminess of the soup.
Cocktail pairing: For the Creamy Wild Rice Soup with Mushrooms and Carrots, a suitable cocktail pairing would be a Dry Manhattan.
How to Make Creamy Wild Rice Soup with Mushrooms and Carrots
Ingredients
- 1 1/2 Cups Wild Rice, uncooked
- 1 Onion, chopped
- 2 Cloves Garlic, minced
- 2 Carrots, peeled and diced
- 2 Celery Stalks, diced
- 8 Oz Mushrooms, sliced
- 4 Cups Chicken Broth
- 1 1/2 Cups Heavy Cream
- 1 Tbsp Olive Oil
- 2 Tbsp All-Purpose Flour
- 1/2 Tsp Salt
- 1/4 Tsp Black Pepper
- 1/4 Tsp Dried Thyme
- 1/4 Tsp Dried Oregano
Instructions
- Rinse the wild rice, then add it to a large pot with 6 cups of water. Bring to a boil, then reduce heat to low and simmer for 40-45 minutes, or until the rice is tender.
- In a separate large pot or Dutch oven, heat the olive oil over medium heat.
- Add the onion and garlic and sauté for 2-3 minutes, or until softened.
- Add the carrots, celery, and mushrooms and cook for an additional 5-7 minutes, or until the vegetables are slightly softened.
- Sprinkle the flour over the vegetables and stir to combine.
- Gradually pour in the chicken broth, stirring constantly to prevent lumps from forming.
- Add the cooked wild rice, salt, pepper, dried thyme, and dried oregano. Stir to combine.
- Bring the mixture to a simmer and let cook for an additional 10-15 minutes, or until the vegetables are tender and the soup has slightly thickened.
- Slowly pour in the heavy cream, stirring constantly to combine.
- Continue cooking for an additional 5-7 minutes, or until the soup is heated through.
- Serve hot and enjoy your creamy wild rice soup with mushrooms and carrots!
