Heat the oil in a large pot or Dutch oven over medium heat. Stir in the onion and cook until it becomes translucent.
1 tablespoon olive oil, ½ cup white onion
Add the mushrooms, carrots, garlic, butter, sage, thyme, salt and pepper. Cook until the butter melts and the mushrooms begin to reduce in size.
16 ounces baby bella mushrooms, 2 large carrots, 3 garlic cloves, 2 tablespoons unsalted butter, 1 teaspoon rubbed sage, 1 teaspoon dried thyme, ½ teaspoon salt, ½ teaspoon ground black pepper
Stir in the rice and vegetable broth. Bring to a boil over high heat then reduce the heat to low-medium and cover with the lid.
1 cup wild rice, 6 cups vegetable broth
Let the ingredients simmer without removing the lid for 45-50 minutes.
Meanwhile, combine the flour and heavy cream until smooth. After the soup simmers for 45-50 minutes, stir the flour/heavy cream mixture into the soup. Continue to cook uncovered for another 10 minutes, stirring often, or until the soup is thick and the rice is cooked through.
2 tablespoons all-purpose flour, ½ cup heavy cream
Serve with fresh thyme and freshly grated parmesan cheese for garnish if desired. See post for tips and storage options.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1.5 cups of soup. Actual calories will vary.