Creamy Wild Rice & Mushroom Soup
A cozy meal that brings big flavor with simple ingredients. Perfect for fall during Musrhoom season! I love how easy this is and comes together quickly.
Equipment
- 1 large soup pot for the soup
- 1 small pot for wild rice
Ingredients
- 2 tbsp butter could use olive oil
- 4-5 cups mushrooms chopped I used a combination of wild Chanterelle and baby portobellos
- 3-4 cloves garlic minced
- 1 large onion diced
- 3 cups bone broth can use stock
- 1 1/2 tbsp arrowroot powder or corn starch
- 1 tsp sea salt more to taste
- 1/2 tsp cracked black pepper or to taste
- 1 cup wild rice I like to cook mine ahead of time to shave off some time in the kitchen.
- 1/2 tsp dried/ fresh thyme, if using powder 1/4 tsp to taste
- 1- 1 1/2 tbsp coconut aminos or Worcestershire sauce
- 1 cup creamy cashew, coconut or half and half all work! Just start with a 1/2 cup and add to your desired creaminess!
Instructions
Wild Rice
- Rinse and cook 1 cup of wild rice until al dente a little chewy according to directions. Let cool and set aside. I like to do this early in the week and store in the fridge to use when I make the soup.
Creamy Wild Rice & Mushroom Soup
- Heat a big soup pot or sauce pan to medium high heat.
- Chop your mushrooms, onions and garlic and add them and 2 tbsp of butter to the pan. Stir every so often and cook for 10 minutes to get the water out of the mushrooms and the onion and garlic incorporated.
- Add 1 1/2tbsp of your thickener (arrowroot or corn starch) in a small mason jar, add in 1/2 cup of your broth and shake so there are not lumps then add to your cooked mushroom mixture and whisk it in so it thickens up.
- Pour in your broth and your cooked wild rice. Add in your sea salt, pepper, thyme, coconut aminos or Worcestershire sauce and bring to a simmer for 10 minutes.
- Turn off the heat and let cool for 5 minutes then add in your "cream" or choice (cashew milk, coconut milk, half and half).
- Option to use your immersion blender to thicken it up a little bit, I like to do a couple pulses. Serve with parsley and cracked black pepper and enjoy!
Tried this recipe?Let us know how it was!
