Wild Rice Mushroom Soup (Printable Version)

Creamy wild rice and mushroom soup with aromatic herbs, ready in 70 minutes.

# Ingredient List:

→ 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, and 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

# How-To Steps:

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 thickness with extra broth or cream if desired.
09 - Ladle into bowls, garnish with extra parsley, and serve hot.

# Expert Tips:

01 -
  • The combination of wild rice and mushrooms creates layers of texture that store-bought soups simply cant touch, plus the leftovers taste even better the next day.
  • Its surprisingly adaptable to dietary needs without sacrificing the rich, velvety mouthfeel that makes this soup so comforting.
02 -
  • Wild rice takes longer to cook than you might expect, and adding it to hot liquid too quickly can make it split and become tough rather than chewy.
  • If your soup seems too thin after adding the cream, let it simmer uncovered for a few extra minutes rather than adding more flour, which can dull the flavors.
03 -
  • Save the tough mushroom stems and simmer them separately in water to create a mushroom stock, then use this in place of some of the vegetable broth for an intensified earthy flavor.
  • A dash of smoked paprika or a few drops of truffle oil added just before serving elevates this soup from homey comfort food to restaurant-worthy elegance.
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