Creamy Wild Rice and Mushroom Soup
A hearty, cozy pot of wild rice, mushrooms, carrots, and celery in a thyme-scented broth finished with a little cream. A meatless soup that eats like a full meal.
1 hr
8 servings
Ingredients
- 2 cups + ½ cup + 2 ⅔ tablespoons Baby Spinach
- 3 Carrots, diced
- 3 Celery, diced
- 1 pound Cremini Mushroom, sliced
- 4 cloves of Garlic, minced
- 1 ½ Yellow Onion, diced
- ⅓ cup All-Purpose Flour
- 1 cup Wild Rice Blend, rinsed
- ¼ cup Butter
- 1 ½ cups Heavy Cream
- 2 teaspoons Kosher Salt
- 1 ½ tablespoons Lemon (Juice)
- 8 cups Vegetable Stock
- 1 ½ Bay Leaves
- ⅔ teaspoon Black Pepper
- 1 ½ teaspoons Dried Thyme
Directions
- Melt the butter in a large Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 6 minutes.
- Add the mushrooms and cook, stirring now and then, until they release their liquid and begin to brown, about 7 minutes.
- Stir in the garlic, salt, pepper, and thyme and cook for 1 minute. Sprinkle in the flour and stir for 1 minute so it coats the vegetables.
- Slowly pour in the broth while stirring to keep lumps from forming. Add the wild rice and bay leaf.
- Bring to a boil, then lower the heat, cover, and simmer until the rice is tender and some grains have split open, 40 to 45 minutes. Stir every 10 minutes.
- Remove the bay leaf. Stir in the cream and spinach and simmer gently until the spinach wilts, about 2 minutes.
- Stir in the lemon juice, taste for salt, and serve. The soup thickens as it sits, so thin leftovers with a splash of broth.
