Wild Rice Mushroom Soup (Printer View)

Rich and creamy wild rice soup with earthy mushrooms, fresh herbs, and aromatic vegetables for a comforting bowl.

# Components:

→ 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 thyme
07 - 1 teaspoon fresh rosemary, finely chopped or ½ teaspoon dried rosemary
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, or 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 or gluten-free soy sauce
16 - Salt and freshly ground black pepper to taste

# Method:

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

# Expert Advice:

01 -
  • The wild rice gets tender and chewy while soaking up all those deep mushroom flavors, giving you actual substance in every spoonful.
  • It's the kind of soup that feels fancy enough for guests but simple enough to throw together on a random Tuesday when you need something warming.
  • One pot, minimal cleanup, and it tastes even better the next day when the flavors have had time to get cozy with each other.
02 -
  • Wild rice takes a solid 40 minutes to cook properly, so don't expect it to soften quickly like brown rice or you'll end up with crunchy soup.
  • When you add the flour, stir it in thoroughly before adding broth because flour clumps are nearly impossible to break up once they've hardened in the liquid.
  • Taste the soup multiple times as you go, especially before and after adding cream, because cream can mellow flavors and you might need to adjust seasoning at the end.
03 -
  • Don't skip rinsing the wild rice because the dust that comes off can make the soup cloudy and slightly gritty.
  • If you're worried about lumps, whisk the flour with a bit of cold broth in a separate bowl before stirring it into the pot.
  • The soup will thicken as it cools, so if you're making it ahead, leave it slightly thinner than you want it to be when serving.
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