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Creamy Mushroom & Wild Rice Soup

Tender wild rice and fresh mushrooms in a creamy soup base. Substitute cashew cream or coconut milk for a vegan version.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Soup
Servings 6 cups

Ingredients
  

  • 4 cups low sodium chicken or vegetable broth
  • 2/3 cup wild rice rinsed and drained
  • 1/2 cup sliced green onions about 2-3 green onions
  • 2 cups heavy cream, cashew cream, or coconut milk
  • 2 tbsp all-purpose flour
  • 2 tsp chopped fresh thyme or 1 tsp dried
  • 1/4 tsp black pepper
  • 2 cups sliced fresh mushrooms
  • 2 tbsp dry sherry

Instructions
 

  • In a stock pot combine the broth and wild rice and bring to a boil. Reduce the heat to low and simmer, covered, for 40 minutes.
  • Meanwhile chop the green onions and slice the mushrooms.
  • Add the green onions to the broth and cook another 5 to 10 minutes until the rice is tender.
  • In a small bowl combine the cream, flour, thyme, and pepper and mix well.
  • Add the mushrooms and the cream mixture into the stock pot and cook until bubbly and starting to thicken.
  • Stir in the sherry and cook another minute or two until warmed through.
  • Ladle into bowls for serving. Makes about 6-7 cups of soup.

Notes

I like to use homemade broth in my soups
Keyword mushrooms, wild rice