Wild Rice Mushroom Soup (Printable)

A rich, creamy blend of nutty wild rice and earthy mushrooms with aromatic herbs

# 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
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

→ 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:

01 - Heat olive oil in a large soup pot over medium heat. Add chopped onion, diced celery, and diced carrots. Sauté for 6 to 8 minutes until vegetables are softened and translucent.
02 - Stir in minced garlic, fresh thyme, fresh rosemary, and bay leaf. Cook for 1 minute until the kitchen fills with an aromatic fragrance.
03 - Add sliced mushrooms and cook for 6 to 8 minutes until they have softened and their released liquid has mostly evaporated.
04 - Sprinkle flour over the vegetable and mushroom mixture, stirring well to coat all ingredients evenly. Cook for 1 to 2 minutes to remove the raw flour taste.
05 - Gradually pour in vegetable broth while stirring constantly to prevent lumps from forming and ensure a smooth, cohesive soup base.
06 - Add wild rice and soy sauce to the pot. Bring the soup to a boil, then reduce heat to low. Cover and simmer for 40 to 45 minutes, stirring occasionally, until the wild rice is tender and fully cooked.
07 - Remove the bay leaf from the soup. Stir in the cream and fresh parsley. Simmer uncovered for 2 to 3 minutes until the soup is heated through and flavors are fully incorporated.
08 - Taste the soup and season with salt and freshly ground black pepper. Adjust the consistency with additional broth or cream if desired. Ladle into serving bowls, garnish with fresh parsley, and serve hot.

# Expert Advice:

01 -
  • The wild rice gets this nutty, almost chewy texture that makes the whole bowl feel substantial without being heavy.
  • Earthy mushrooms do the real work here—they create a depth that cream just elevates, never overshadows.
  • It comes together in just over an hour, which means you can serve something that tastes like you fussed all day.
02 -
  • Don't skip rinsing the wild rice—it prevents the broth from turning cloudy and keeps everything looking intentional.
  • The mushrooms are doing more work than you realize; mixing varieties gives you layers instead of one flat mushroom note, so don't cut corners here.
03 -
  • Add a splash of dry sherry or white wine with the mushrooms for a subtle complexity that lingers without announcing itself.
  • For a vegan version without changing the soul of the soup, cashew cream or coconut milk works beautifully—coconut actually brings a gentle sweetness that plays well with the earthiness.
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