Wild Rice Mushroom Soup (Print version)

Creamy soup with wild rice, mushrooms, and herbs. A hearty, comforting bowl ready in 70 minutes.

# 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, 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

→ 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

# Cooking Steps:

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 Advice:

01 -
  • It's the kind of soup that feels fancy enough for guests but honest enough to make just for yourself on a Tuesday night.
  • The wild rice gives you something substantial to chew on, not just broth, which makes it genuinely filling without being heavy.
  • Once you nail the technique, you can swap mushroom varieties or add whatever herbs you have on hand and it still works beautifully.
02 -
  • Don't skip rinsing the wild rice before cooking, as it removes debris that can add a gritty texture to your finished soup.
  • The mushroom step is crucial because letting their liquid evaporate concentrates their earthiness, which is what makes this soup taste so deeply satisfying.
  • If your soup is too thick after cooking, thin it with extra broth rather than cream, which lets you adjust the richness separately from the consistency.
03 -
  • Clean wild mushrooms with a damp cloth instead of rinsing them, as they're porous and will absorb water like tiny sponges if you're not careful.
  • Make this soup a day ahead and reheat it gently the next day, as the flavors deepen and marry overnight, making day-old soup taste even better than the first batch.
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