Mushrooms add earthiness and umami flavor in this creamy, one-pot soup recipe. This vegetarian soup will thicken as it sits, so be mindful that the consistency may change when you're done cooking.
creamy wild rice mushroom soup
Creamy Wild Rice & Mushroom Soup
Ingredient
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1 tablespoon extra-virgin olive oil
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1 cup thinly sliced celery
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1 cup chopped carrots
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½ cup chopped onions
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8 ounces button mushrooms, sliced
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¼ cup all-purpose flour
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½ teaspoon ground pepper
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½ teaspoon salt
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4 cups low-sodium vegetable broth
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2 cups cooked wild rice
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½ cup heavy cream
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2 teaspoons lemon juice
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2 tablespoons chopped fresh parsley
Instructions
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Heat oil in a large saucepan over medium heat. Add celery, carrots and onions and cook, stirring, until starting to soften, about 2 minutes. Add mushrooms and cook, stirring, until the mushroom liquid has mostly evaporated, about 5 minutes. Add flour, pepper and salt and cook, stirring, for 2 minutes more.
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Add broth and bring to a boil, scraping up any browned bits. Cook, stirring, until slightly thickened, about 2 minutes. Stir in rice, cream, lemon juice and parsley and cook until heated through, about 2 minutes more.