Melt 2 tablespoons of butter in a large saucepan or skillet over medium heat. Saute for three to four minutes, or until tender, adding one diced onion.
Cook for one more minute, or until aromatic, then add two minced garlic cloves.
Stage 3: Sauté the Mushrooms
Sauté the sliced mushrooms for seven or eight minutes, or until they release their liquid and become a golden brown color. The ideal texture for the mushrooms is soft and meaty.
Fourth Step: Create the Roux
After adding the mushrooms, whisk in 2 tablespoons of flour. Flour should be cooked for one or two minutes to eliminate any raw flavor.
Phase 5: Reduce Heat and Simmer Broth
With continual stirring, slowly add the remaining 2 cups of broth, being careful not to create lumps. Simmer the ingredients for about 10 minutes, or until the sauce thickens slightly.
Step 6: Combine the Wild Rice and Cream.
Combine the cooked wild rice with the thickened broth and mix in 1 cup of heavy cream. Before adding salt and pepper, garnish with 1 teaspoon of dry thyme. To make sure all the flavors combine, boil the soup for around 5 to 10 more minutes.
Step 7: Present and Add Flavor
Spoon the soup into individual bowls and top with a sprig of fresh parsley for an aromatic and visually appealing garnish. Accompany with warm crackers or crusty toast.
Advice on Making the Best Wild Rice Soup with Mushrooms
Use a variety of mushrooms: cremini, button, shiitake, oyster, and other wild mushrooms will give your dish additional depth of flavor, but any kind of mushroom will do.
Choose another kind of cream: Substitute coconut milk or another plant-based replacement for the heavy cream for a lighter or dairy-free version.
SEE NEXT PAGE
ADVERTISEMENT
ADVERTISEMENT
