Creamy Mushroom Soup

Updated: Apr 5

2 lbs or 4 boxes of mushrooms

1/4 cup wild rice blend (optional)

1 whole white onion, diced

2 tbsp olive oil

1 tbsp flour

3 cloves garlic crushed into paste

1/2 tsp thyme

1/3 cup cream or whole milk

1 can broth (chicken and/or veggie)

Salt and pepper to taste.

White wine (optional)



Dice half of the mushrooms and slice the rest for a varied texture. I left a few of the smallest ones whole but honestly it's just cause I thought they looked cute in there. I used 1 part shiitake, 1 part portabella, 2 parts white button mushrooms, though any savory mushroom variety will do.


In a heavy bottom pan, caramelise the diced onions using the method that works best for you.



While the onions caramelise, rinse the rice till the water comes back clear to remove excess starch. In small pan, add the rice and a cup of water. Cook it on high till it comes to a boil, then cover and reduce the heat to medium. Let it steam for 15-20 minutes, checking periodically to make sure the rice doesn't burn.



Deglaze the caramelised onions white wine (or chicken broth), then add the mushrooms, olive oil, and garlic. Cook off all the liquid from the mushrooms and continue until they’re slightly browned. Add the flour and butter and stir till it's well combined. Add 1 can of chicken broth, 1 can of veggie broth, 2 can-fulls of water and bring it to a boil. You can also substitute this for all veggie broth or all chicken broth, just be sure you end up with roughly 4 cups of liquid. Add the dried thyme, rice, and cream. Bring the soup to a boil and serve!




I like to serve this soup with some croutons, or toasted baguette slices.


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