Wild Mushroom and Wild Rice Soup with Thyme
A hearty and earthy soup celebrating Canada's abundant wild mushrooms and nutritious wild rice. This comforting dish is perfect for a cool evening.
🧂 Ingredients
- 1 cup Wild rice(rinsed)
- 1 lb Assorted wild mushrooms(cleaned and sliced (e.g., chanterelles, morels, porcini))
- 6 cups Vegetable broth
- 1 medium Onion(chopped)
- 2 medium Carrots(diced)
- 2 medium Celery stalks(diced)
- 3 cloves Garlic(minced)
- 2 tbsp Fresh thyme(chopped, plus more for garnish)
- 2 tbsp Butter
- 2 tbsp All-purpose flour
- 1/2 cup Heavy cream(optional, for a richer soup)
- 1 tsp Salt(or to taste)
- 1/2 tsp Black pepper(freshly ground, or to taste)
👨🍳 Instructions
- 1
Cook the wild rice according to package directions. Drain and set aside.
💡 Tip: Some wild rice varieties may require soaking before cooking. - 2
In a large pot or Dutch oven, melt butter over medium heat. Add chopped onion, carrots, and celery. Cook until softened, about 8-10 minutes.
⏱️ 10 minutes - 3
Add minced garlic and chopped thyme, and cook for another minute until fragrant.
⏱️ 1 minute - 4
Stir in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
⏱️ 2 minutes - 5
Gradually whisk in the vegetable broth until smooth. Bring to a simmer.
💡 Tip: Whisking gradually prevents lumps from forming. - 6
Add the sliced wild mushrooms to the pot. Season with salt and pepper. Cover and simmer for 20-25 minutes, or until mushrooms are tender and flavors have melded.
⏱️ 25 minutes - 7
Stir in the cooked wild rice and heavy cream (if using). Heat through for a few more minutes.
⏱️ 5 minutes - 8
Taste and adjust seasoning as needed. Garnish with fresh thyme before serving.
💡 Pro Tips
- ✓Use a variety of wild mushrooms for the best flavor and texture.
- ✓If fresh wild mushrooms are unavailable, dried porcini mushrooms (rehydrated) can add depth.
- ✓For a vegan version, use olive oil instead of butter and omit the heavy cream.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a splash of dry sherry or white wine to the soup base for added complexity.
- Incorporate other root vegetables like parsnips or potatoes.
- Stir in a tablespoon of nutritional yeast for a cheesy, umami flavor.