Wild Rice Mushroom Soup (Printable)

Creamy soup with wild rice, mushrooms, and herbs. Comforting and aromatic with vegetarian options.

# What You 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 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, gluten-free if needed
16 - Salt and freshly ground black pepper to taste

# How To Make It:

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 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 Tips:

01 -
  • It's the kind of soup that fills your whole kitchen with a warm, inviting smell that makes everyone ask what you're making.
  • Wild rice has this satisfying chewiness that regular white rice just can't match, and it transforms the whole texture of the soup.
  • You can make it vegetarian, vegan, or gluten-free without sacrificing any of that rich, comforting feeling.
02 -
  • Don't skip rinsing the wild rice because it comes with dust and debris that will make your soup gritty if you're not careful.
  • The mushrooms are what give this soup its soul, so don't rush their cooking time or you'll lose all that deep, umami flavor.
  • If your soup seems too thick at the end, resist the urge to add more cream and reach for extra broth instead so you don't make it too rich.
03 -
  • Toast your wild rice in a dry pan for a minute or two before rinsing it to bring out even more of that nutty flavor that makes the soup special.
  • Don't let the soup boil once you add the cream because it can separate and break, so keep the heat gentle and let it just warm through.
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