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Creamy Mushroom and Wild Rice Soup

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A cozy, comforting soup combining earthy mushrooms and nutty wild rice in a creamy broth, perfect for chilly evenings or casual family dinners.

Ingredients

Scale
  • 1 cup (180 g) uncooked wild rice or wild rice blend
  • 12 oz (340 g) button and cremini mushrooms, sliced
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 3 tablespoons all-purpose flour
  • 6 cups (1.4 liters) chicken or vegetable broth (low sodium)
  • 1 cup (240 ml) cottage cheese, blended smooth
  • 1 teaspoon fresh thyme, chopped (or ½ teaspoon dried thyme)
  • Salt and black pepper to taste
  • ½ cup (120 ml) heavy cream or half-and-half (optional)
  • Fresh parsley, chopped for garnish

Instructions

  1. Rinse 1 cup (180 g) of wild rice under cold water. Place it in a pot with 3 cups (720 ml) of water. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes, or until tender but still chewy. Drain any excess water and set aside.
  2. While the rice cooks, slice 12 oz (340 g) of mushrooms and finely chop 1 medium onion, 2 carrots, and 2 celery stalks. Mince 3 garlic cloves.
  3. In a large heavy-bottomed pot or Dutch oven, melt 3 tablespoons of unsalted butter over medium heat. Add the onions, carrots, and celery, cooking for about 5-7 minutes until softened and fragrant. Stir occasionally to avoid browning.
  4. Add the sliced mushrooms and minced garlic. Cook for another 8-10 minutes until the mushrooms release their moisture and start to brown slightly.
  5. Sprinkle 3 tablespoons of all-purpose flour over the mushroom mixture. Stir constantly for 2 minutes to cook out the raw flour taste and thicken slightly.
  6. Gradually pour in 6 cups (1.4 liters) of chicken or vegetable broth, stirring to avoid lumps. Add 1 teaspoon of fresh thyme. Bring to a gentle boil, then reduce heat to low and simmer for 15 minutes.
  7. Blend 1 cup (240 ml) of cottage cheese until smooth using a blender or immersion blender.
  8. Stir the blended cottage cheese into the pot. Add the cooked wild rice and, if desired, ½ cup (120 ml) of heavy cream or half-and-half. Heat through for 5 minutes without boiling. Season with salt and black pepper to taste.
  9. Ladle soup into bowls and garnish with fresh chopped parsley. Serve warm.

Notes

Do not rush mushroom sauté to avoid watery soup. Blend cottage cheese smooth to prevent lumps and achieve creamy texture without heaviness. Adjust seasoning at the end. For gluten-free, substitute flour with cornstarch or gluten-free flour blend. Use almond or oat milk blended with cottage cheese for lighter dairy option. Add fresh chanterelle mushrooms in summer for enhanced flavor.

Nutrition

Keywords: creamy mushroom soup, wild rice soup, comfort food, easy soup recipe, cozy meal, mushroom wild rice, creamy soup, weeknight dinner

Find it online: https://blixfood.com/creamy-mushroom-and-wild-rice-soup-recipe-easy-cozy-comfort-meal/