Getting back to my weekend soup routine ~ this Creamy Mushroom Soup is one of my favorites!  Make a big batch on Sunday and enjoy a bowl each day.  It is easy, delicious and super nutrient rich.

Healthy eating during the busy work week for me means super easy and not always a lot of variety.  Leftovers, easy recipes and plan and prep….that is my plan of attack and it works!!

Enjoy this Creamy Mushroom Soup that will be on the Fall 2019 Clean Your Plate Nutrition Program beginning October 15th

Register online before October 10th  at

Mushroom Soup



1 tbsp olive oil
1 clove garlic, minced
½ cup white onion, chopped
1 ½ cups cremini mushrooms, sliced thin
¼ tsp dried thyme
Salt and pepper to taste
2 medium carrots, chopped bite sized
1 celery stalk, chopped bite sized
4 cups (1 L) vegetable broth
¼ c wild rice
4 tbsp flour


Add olive oil to large soup pot and heat on medium. Add chopped garlic and onion. Cook until onion is translucent. Stir to keep from burning garlic.
Add mushrooms, salt & pepper and dried thyme to the pot. Cook until mushrooms are browned.

Add carrots, celery, vegetable broth and wild rice. Stir and bring to boil over medium heat.
Simmer for 45 minutes or until rice is tender and vegetables are cooked, not mushy.

To thicken soup:

Scoop out 1 cup of hot vegetable broth and whisk in 4 tbsp of flour until smooth.   Season with salt and pepper.  Return mixture to soup pot and cook on medium-low just until soup begins to thicken.  Do not overcook.  If soup becomes too thick, add vegetable broth, 2 tbsp at a time until desired consistency.

Season with salt and pepper as needed.