Preparation Steps

• In a large pot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the chopped onion and sliced mushrooms and sauté until softened, about 5-7 minutes.
• Stir in the uncooked wild rice, vegetable broth, salt, sage, thyme, and minced garlic. Bring to a boil, then reduce heat, cover, and simmer for 30 minutes, or until the rice is partially tender.
• Add the chopped carrots and celery (if using) to the pot. Continue to simmer, covered, for another 15-20 minutes, or until the rice is fully cooked and the vegetables are tender. Stir occasionally to prevent sticking.
• While the soup simmers, prepare the creamy element. In a separate saucepan, melt 6 tablespoons of butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
• Gradually whisk in the milk, a little at a time, until the mixture is smooth and has thickened into a sauce. If using, stir in the mushroom seasoning and sherry. Season with a pinch of salt.
• Pour the creamy mixture into the soup pot. Stir well to combine. If using heavy cream instead of the roux, stir it in now. Heat gently until the soup is warmed through. Do not boil after adding the cream or milk mixture.
• Taste and adjust seasonings as needed. If the soup is too thick, you can add a little more broth or milk to reach your desired consistency. For freezing, allow the soup to cool completely before transferring to airtight containers or freezer bags.