The Best Creamy Wild Rice Soup

DESCRIPTION

Wild rice soup is an easy recipe to make for dinner. This hearty comfort food is filled with bacon, mushrooms, and vegetables. Use a Dutch oven on your stovetop to create the best creamy soup you’ll have this fall.

INGREDIENTS

6 tablespoons unsalted butter (reserve 2 tablespoons for the mushrooms)
1 cup yellow onion, chopped
1 1/4 cup celery, chopped
1 1/4 cup carrot, chopped
1 tablespoon fresh thyme leaves
1 1/2 teaspoon salt
1 1/2 teaspoon freshly ground black pepper
1 tablespoon garlic, minced (roughly 3 large cloves)
8 ounces mushrooms, rubbed clean and sliced
7 slices low sodium bacon, crumbled
1/4 cup all-purpose flour
1 cup dry wild rice, rinsed
8 cups low sodium chicken stock
2 cups water
1 cup heavy whipping cream
1 teaspoon fresh thyme leaves, for garnish

INSTRUCTIONS

Melt the butter over medium-high heat in a Dutch oven. Add the mirepoix (onion, celery, and carrot) and the spices and stir until well mixed. Cook for 7 minutes, stirring occasionally, then add the garlic and cook until fragrant, roughly another minute.
While the mirepoix is cooking, melt two tablespoons of butter over medium high heat in a medium-sized frying pan. Add the mushrooms, stirring well to coat them in butter, and cook for 10 minutes, stirring occasionally. The mushrooms are done when the liquid is evaporated and they start turning brown.
Once the mirepoix is done, reduce the heat to medium and sprinkle the flour on the vegetables. Use a wooden spoon to mix the flour into the vegetables, then cook the flour for 3 minutes. This will form the roux to help thicken the soup.
Add the wild rice, and keep stirring for a minute to toast it.
Slowly pour in the chicken stock, stirring constantly to prevent lumps. Stir in the water, the crumbled bacon, and the mushrooms, then cover and bring to a boil.
Turn the heat down to medium low and simmer for 45 minutes to cook the wild rice and improve the flavor.
During the last 15 minutes of cooking, taste it. If desired, add 1/4 to 1/2 teaspoon salt and black pepper and 1 1/2 teaspoons more of fresh thyme leaves.
After it’s cooked, take it off the heat, if necessary, skim off any fat that rises to the top. Pour in the heavy cream. Stir until it is well incorporated. Tip: if you are planning on freezing some of this, only add cream to the part that you’ll be eating before freezing it.
Transfer it to individual serving bowls and garnish with a sprinkle of fresh thyme leaves and black pepper. Serve warm with a thick slice of our crusty English Bloomer.