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Creamy Mushroom and Wild Rice Soup with Thyme

Creamy mushroom and wild rice soup simmers in a Dutch oven until the rice is tender and most grains have split. Thyme, browned cremini mushrooms, and a gently thickened cream broth make every bowl hearty and savory.
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Prep Time 15 minutes
Cook Time 1 hour 18 minutes
resting 5 minutes
Total Time 1 hour 38 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 275
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil divided
  • 1.5 lb cremini mushrooms sliced
  • 1 yellow onion medium, diced
  • 2 celery ribs, diced
  • 2 carrots medium, diced
  • 3 cloves garlic minced
  • 1 cup wild rice uncooked, rinsed
  • 8 cups low-sodium chicken broth
  • 1 tbsp fresh thyme leaves
  • 1 bay leaf
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.33 cup all-purpose flour
  • 1 cup heavy cream

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat 1 tablespoon of the oil in a 6-quart Dutch oven over medium-high heat.
  2. Sauté half the mushrooms for 5–7 minutes, stirring occasionally, until browned and their liquid has evaporated, then transfer them to a plate.
  3. Add the remaining oil and mushrooms to the pot.
  4. Cook for 5–7 minutes, until browned and their liquid has evaporated, then transfer them to the plate.
  5. Add the onion, celery, and carrots to the pot and cook over medium heat for 5–7 minutes, stirring occasionally, until softened.
  6. Stir in the garlic and cook for 30 seconds, until fragrant.
  7. Add the wild rice, broth, thyme, bay leaf, salt, pepper, and reserved mushrooms; bring to a boil.
  8. Cover and simmer over low heat for 45–60 minutes, until the rice is tender and most grains have split.
  9. Whisk the flour and cream in a medium bowl until smooth.
  10. Gradually whisk in 1 cup of hot broth from the pot.
  11. Stir the cream mixture into the soup and simmer uncovered for 5–8 minutes, stirring often, until slightly thickened.
  12. Remove the bay leaf and take the pot off the heat.
  13. Let the soup rest for 5 minutes before serving.

Notes

For a smooth, creamy finish, gradually whisk hot broth into the flour and cream mixture as directed. Refrigerate leftovers in an airtight container for up to 4 days; freezing is not recommended because the cream may separate and the rice may soften. For a vegetarian version, use vegetable broth.