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Creamy Mushroom and Wild Rice Soup with Fresh Thyme

Creamy mushroom and wild rice soup is made in a Dutch oven with browned cremini mushrooms, tender wild rice, and fresh thyme. A splash of heavy cream finishes this hearty soup with a smooth texture.
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Prep Time 15 minutes
Cook Time 1 hour 17 minutes
Total Time 1 hour 32 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup wild rice
  • 4 tbsp unsalted butter divided
  • 1.5 lb cremini mushrooms sliced
  • 1 yellow onion medium, diced
  • 2 carrots medium, diced
  • 2 celery ribs diced
  • 3 cloves garlic minced
  • 1 tbsp fresh thyme leaves chopped
  • 0.25 cup all-purpose flour
  • 8 cups low-sodium chicken broth
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 cup heavy cream

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Rinse the wild rice in a fine-mesh strainer under cool running water.
  2. Melt 1 tablespoon of the butter in a 6-quart Dutch oven over medium-high heat. Add half the mushrooms and cook for 5-7 minutes, stirring occasionally, until browned.
  3. Transfer the browned mushrooms to a bowl.
  4. Melt another 1 tablespoon butter in the pot, add the remaining mushrooms, and cook for 5-7 minutes, stirring occasionally, until browned. Transfer them to the bowl.
  5. Reduce the heat to medium and melt the remaining 2 tablespoons butter in the pot.
  6. Add the onion, carrots, and celery and cook for 6-8 minutes, stirring occasionally, until softened.
  7. Stir in the garlic and thyme and cook for 30 seconds.
  8. Stir in the flour and cook for 1 minute.
  9. Gradually whisk in the broth until smooth.
  10. Add the wild rice, salt, pepper, and mushrooms with any accumulated juices, and bring to a boil.
  11. Reduce the heat to maintain a gentle simmer, partially cover the pot, and cook for 45-60 minutes, stirring every 10-15 minutes, until most of the rice grains have split and are tender.
  12. Stir in the heavy cream and cook gently, without boiling, for 3-5 minutes until heated through.

Notes

For the best texture, do not let the soup boil after adding the cream. Refrigerate leftovers for 3-4 days; freezing is not recommended because the cream and rice may change texture. For a vegetarian version, use vegetable broth.