When the weather gets chilly, there’s nothing better than a big bowl of homemade soup!
This creamy mushroom and wild rice soup is loaded with earthy mushrooms, tender wild rice, fresh thyme, rich Gruyere cheese, and a splash of cream. It’s cozy, hearty, and packed with delicious fall flavors.
The secret? That melted Gruyere takes this soup to a whole new level! 😍
Perfect for a chilly afternoon, an easy weeknight dinner, or whenever you’re craving a little comfort in a bowl.Who’s ready for soup season?
Ingredients:
- 3 tbs. butter or olive oil
- 3 shallots, diced
- 3 springs fresh thyme or 1 tsp. dried thyme
- 1 pound mushrooms, trimmed, chopped (or torn)
- 1 tsp. sea salt, or to taste
- 5 cups chicken broth
- 1 cup cooked rice
- 2 oz. / 1 cup grated Gruyere cheese
- 1 cup heavy cream
- Freshly ground black pepper, to taste
INSTRUCTIONS
- In a large pot over medium-high heat, add the butter. Stir until melted, then add the shallots and fresh thyme.
- Cook until the shallots soften, 4-5 minutes.
- Turn up the heat a bit, stir in the salt and mushrooms. Cook, stirring occasionally, until the mushrooms release their liquid, and begin to brown, 10 minutes or so.
- Add the broth and simmer for another 10 minutes or until the broth thickens just a bit.
- Stir in the rice and allow the broth to come back to a simmer.
- Reduce the heat to low and stir in the grated cheese and cream. Season with more salt if needed and plenty of black pepper.
- NOTE: To cook rice, your ratio is 1 cup rice to 3 cups salted water.
