Wild Rice Mushroom Soup (Print View)

A rich, creamy soup with nutty wild rice, earthy mushrooms, and aromatic herbs—perfect for a comforting meal.

# What You'll Need:

→ Vegetables & Herbs

01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, finely chopped
03 - 2 celery stalks, diced
04 - 2 medium carrots, diced
05 - 3 garlic cloves, minced
06 - 2 teaspoons fresh thyme leaves or 1 teaspoon dried
07 - 1 teaspoon fresh rosemary, finely chopped or ½ teaspoon dried
08 - 1 bay leaf
09 - 2 tablespoons fresh parsley, chopped plus extra for garnish

→ Mushrooms

10 - 14 ounces mixed wild mushrooms such as cremini, shiitake, oyster, cleaned and sliced

→ Rice

11 - 1 cup uncooked wild rice, rinsed

→ Liquids

12 - 6 cups vegetable broth
13 - ¾ cup plus 2 tablespoons heavy cream or plant-based cream for vegan option

→ Thickeners & Seasoning

14 - 3 tablespoons all-purpose flour or gluten-free flour blend
15 - 1 tablespoon soy sauce gluten-free if needed
16 - Salt and freshly ground black pepper to taste

# Step-by-Step Directions:

01 - Heat olive oil in a large soup pot over medium heat. Add onion, celery, and carrots. Sauté for 6 to 8 minutes until softened.
02 - Stir in garlic, thyme, rosemary, and bay leaf. Cook for 1 minute until fragrant.
03 - Add mushrooms and cook for 6 to 8 minutes until softened and their liquid is mostly evaporated.
04 - Sprinkle flour over the vegetables and stir well to coat. Cook for 1 to 2 minutes.
05 - Gradually add the vegetable broth, stirring constantly to prevent lumps.
06 - Add wild rice and soy sauce. Bring to a boil, then reduce heat. Cover and simmer for 40 to 45 minutes, stirring occasionally, until the rice is tender.
07 - Remove the bay leaf. Stir in the cream and parsley. Simmer uncovered for 2 to 3 minutes until heated through.
08 - Season with salt and black pepper to taste. Adjust thickness with extra broth or cream if desired. Ladle into bowls, garnish with extra parsley, and serve hot.

# Expert Suggestions:

01 -
  • The wild rice stays slightly chewy while the mushrooms melt into a savory depth that makes your kitchen smell incredible as it simmers.
  • It's naturally vegetarian and easily adapted for vegan diets, so it works whether you're cooking for a crowd or just for yourself.
  • One pot means less cleanup, and it tastes even better the next day when all those flavors have had time to get properly acquainted.
02 -
  • Don't skip the step of cooking mushrooms until their liquid mostly evaporates—this concentrates their flavor instead of diluting it into watery nothing.
  • Add cream at the very end and keep heat gentle, because if you boil cream it can separate and look broken instead of silky.
  • Wild rice takes genuine time to become tender, so don't rush the 40-plus minutes of simmering or you'll bite into hard grains and wonder what went wrong.
03 -
  • Clean wild mushrooms with a damp cloth or soft brush rather than rinsing them, because mushrooms are like sponges and water makes them soggy and bland.
  • Taste the soup multiple times during cooking so you understand how flavors build and can season in layers rather than panicking at the end.
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