Creamy Mushroom & Wild Rice Soup
Rich, creamy, and wonderfully comforting!
There's nothing quite like a steaming bowl of homemade soup on a chilly day! Earthy mushrooms, tender wild rice, carrots, and celery simmer together in a savory broth, seasoned with Richard's Famous Original Garlic Salt and Gobble Gobble Poultry Seasoning. A homemade creamy white sauce brings everything together for a deliciously hearty soup that's perfect for lunch or supper.
Serve with a slice of warm, crusty bread and enjoy a little homemade comfort!
Servings: 6–8
Prep Time: 20 minutes
Cook Time: Approximately 55–70 minutes, depending on the rice blend
Total Time: Approximately 1 hour 15 minutes to 1 hour 30 minutes
Ingredients
For the Soup
12 oz. fresh cremini (baby bella) mushrooms, sliced
2 tablespoons butter
3 medium carrots, peeled and chopped
3 stalks celery, chopped
1 cup uncooked wild rice blend
1/2 teaspoon Richard's Famous Original Garlic Salt
1/2 teaspoon Richard's Famous Gobble Gobble Poultry Seasoning
5 cups low-sodium chicken broth or vegetable broth, plus more as needed
For the Creamy White Sauce
5 tablespoons butter
1/2 cup all-purpose flour
2 cups whole milk
Directions
1. Brown the Mushrooms
In a large, heavy-bottomed soup pot or Dutch oven, melt 2 tablespoons of butter over medium-high heat.
Add the sliced mushrooms and cook for 6–8 minutes, stirring occasionally, until they release their moisture and begin to turn golden brown.
Browning the mushrooms brings out their wonderful earthy flavor and gives the soup a richer, more savory taste.
2. Add the Vegetables and Seasonings
Add the chopped carrots and celery to the mushrooms. Cook for another 4–5 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in Richard's Famous Original Garlic Salt, Gobble Gobble Poultry Seasoning.
3. Simmer the Soup
Pour in 5 cups of chicken or vegetable broth and stir in the uncooked wild rice blend.
Bring the mixture to a gentle boil, then reduce the heat to low.
Cover the pot and simmer gently for approximately 40–55 minutes, or until the rice is tender, stirring occasionally to prevent sticking.
Check the cooking instructions on your particular wild rice blend, as cooking times can vary. Blends containing white rice may cook considerably faster.
If the rice absorbs too much liquid during cooking, add a little additional warm broth.
4. Prepare the Creamy White Sauce
When the rice is nearly tender, melt 5 tablespoons of butter in a medium saucepan over medium heat.
Whisk in the flour and cook for 1–2 minutes, stirring constantly, until the mixture is smooth and lightly bubbling.
Gradually add the milk, whisking continuously to prevent lumps.
Continue cooking and stirring for approximately 3–5 minutes, until the mixture thickens into a smooth, velvety white sauce.
Remove from the heat.
5. Make It Creamy!
When the wild rice is tender, gradually stir the prepared white sauce into the soup.
Simmer gently, uncovered, for another 3–5 minutes, stirring occasionally, until everything is well combined and heated through.
If the soup becomes thicker than you prefer, simply stir in a little additional warm broth or milk until it reaches your desired consistency.
Taste and adjust the seasonings if needed.
6. Serve and Enjoy!
Ladle the hot soup into bowls and garnish with a little fresh thyme, freshly ground black pepper, or a light sprinkle of paprika.
Serve with warm, crusty bread for a cozy, satisfying meal!
Fred's Helpful Hints
Choose your rice carefully! Wild rice blends vary in their proportions of wild, brown, and white rice. Check the package for the recommended cooking time and begin testing the rice for tenderness accordingly.
Make it vegetarian! Substitute vegetable broth for chicken broth. The Gobble Gobble Poultry Seasoning adds delicious herbal flavor without requiring poultry.
Like a thinner soup? Add a little extra warm broth or milk until the soup reaches your favorite consistency.
Even better the next day! The flavors continue to mingle as the soup rests. The rice will absorb more liquid, so add a splash of broth or milk when reheating.
Storing leftovers: Refrigerate promptly in a covered container for up to 3–4 days. Reheat gently until steaming hot.
Made delicious with Richard's Famous Original Garlic Salt and Gobble Gobble Poultry Seasoning!