Cream of Mushroom and Wild Rice Soup Recipe

5 from 3 votes

Super delicious and cozy, Cream of Mushroom and Wild Rice Soup is loaded with hearty, nutrient-rich ingredients that you will love!

* Serves 4 as a main course and 6 if it's part of a larger meal.

Prep Time15

Cook Time1 20

Total Time1 35

Course: Main Course

Cuisine: American

Keyword: comforting soup recipes, comforting vegetarian stews

Servings: to 6

Calories: 388kcal

about 3 tablespoons olive oil, divided
1½ cups (about 8-ounces) peeled and chopped carrots
1 cup (about 4-ounces) diced onions
¾ cup (about 5-ounces) diced celery, washed and dried
1 tablespoon finely chopped fresh rosemary, washed and dried
1 tablespoon finely chopped fresh thyme, washed and dried
1 tablespoon finely chopped fresh oregano, washed and dried
1 cup dry wild rice, rinsed
5 cups light vegetable stock
2 tablespoons heavy cream
1 teaspoon Kosher salt (Use half the amount if using table salt)
5 cups (about 12-ounces) thinly sliced Button or Crimini mushrooms, washed and dried
2 tablespoons medium sherry
freshly ground black pepper to taste

Cook vegetables except the mushrooms. Add 2 tablespoons of the olive oil, carrots, onion and celery to a large soup pot (approx. 5 quart). Place it over medium low heat and stirring occasionally, cook until the onions are translucent, about 7 minutes.
Incorporate fresh herbs and add rice. Add the rosemary, thyme and oregano and stir. Cook until it's aromatic, about 30 seconds. Then add the rinsed wild rice and mix to coat all of the grains with the oil and vegetables.
Add stock, sherry and salt and cook. Add the stock, sherry and salt and mix to blend. Over high heat bring it to a boil. Then turn the heat to low, cover and gently simmer until the rice is cooked, about 1 hour and 10 minutes.
Cook mushrooms. While the soup is simmering, coat the bottom of a large sauté pan with the remaining olive oil and place it over high heat. Add the sliced mushrooms and stirring from time to time, cook until they have shrunk quite a bit and are golden brown, about 10 minutes. (Turn the heat down to medium-low about halfway through the cooking time.) Sprinkle them lightly with salt and pepper.
Add mushrooms to soup. At about the 1 hour mark, add the sautéed mushrooms to the soup and simmer for about 10 more minutes.
Add cream and season to taste. Stir in the cream and season to taste with freshly ground black pepper (and more salt if necessary). If the soup is more stew-like than you'd like, add more stock.   
Serve!

Nutritional information is only an estimate.