This is my most favorite soup I have ever made! It is so hearty and creamy–perfect for the single digit temps and windy nights we’ve been experiencing up here in the Midwest. My husband made a delicious potato soup last week (maybe you saw it on Insta?) so we still had broth, carrots, celery and onion waiting to be transformed into something delicious.
I debated long and hard about whether it would benefit from the addition of chicken breast and in the end, I’m glad I decided to skip it and add mushrooms instead.
It has just enough cream to make it feel indulgent, but it’s also loaded with veggies so you can feel good about eating and serving it to your family. A big loaf of crusty bread and a side salad of mixed greens would round out this dish into the perfect winter meal!
Creamy Wild Rice & Mushroom Soup
- 1 tablespoon olive oil
- 1/2 large onion, diced
- 1 cup chopped celery
- 1 cup chopped carrots
- 16 ounces baby portabella mushrooms, sliced
- 3 cloves garlic, minced
- 6 cups veggie broth (or chicken broth)
- 1/2 cup dry white wine
- 3 tablespoons corn starch
- 3 teaspoons dried sage + 3 sprigs fresh sage
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 cup heavy cream
- 2 tablespoons fresh chopped parsley
- Kosher salt
- fresh cracked pepper
Start by heating olive oil in a large pot over medium heat. Add onion, celery, carrots, mushrooms, thyme, rosemary, onion powder, garlic powder and a large pinch of salt and pepper. Cook for about 8 minutes, stirring occasionally. Then add garlic and cook for another minute.
Add veggie broth and wine to the pot. Then dissolve cornstarch in 3 tablespoons water and add the slurry to the pot as well. Add salt and pepper to taste. Cover and simmer on medium high for 50 minutes.
Then stir in cream and parsley, add more salt and pepper to taste and serve!