Ingredients
Scale
- 1 tbsp olive oil or butter
- 1 yellow or sweet onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 ½ cups mushrooms (baby bella or cremini), chopped
- 1 cup wild rice blend (uncooked)
- 6 cups low-sodium broth (half chicken, half veggie recommended)
- 2–3 sprigs fresh thyme
- 1 bay leaf
- 1 cup heavy cream or half-and-half (or coconut milk for dairy-free)
- 2 cups cooked shredded chicken or turkey (optional)
- Salt and black pepper to taste
Instructions
- Heat oil or butter in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Sauté for about 8 minutes until softened.
- Add garlic and cook for 30 seconds until fragrant.
- Stir in mushrooms and cook until they shrink and brown slightly. Season with a pinch of salt.
- Add wild rice and toast for 1–2 minutes.
- Pour in broth, add thyme, bay leaf, and pepper. Bring to a gentle boil, then reduce to a simmer. Cover halfway and cook for 45 minutes, stirring occasionally.
- Once rice is tender, stir in cream, cashew cream, or coconut milk, warming it up first to prevent curdling.
- Add pre-cooked chicken or turkey if using. Stir and heat through for a few minutes.
- Taste and adjust seasoning with salt, pepper, or lemon juice.
Notes
Add-ins like sweet potatoes, kale, or corn can take this soup to the next level. Store leftovers in the fridge for up to 5 days or freeze (preferably before adding cream) for future cozy meals.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 370
- Sugar: 5g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 55mg