Wild Rice Mushroom Soup (Print Version)

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

# 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, 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

# Directions:

01 - Heat olive oil in a large soup pot over medium heat. Add chopped onion, celery, and carrots. Sauté for 6 to 8 minutes until vegetables are softened and translucent.
02 - Stir in minced garlic, thyme, rosemary, and bay leaf. Cook for 1 minute until the mixture becomes fragrant.
03 - Add sliced mushrooms and cook for 6 to 8 minutes, stirring occasionally, until softened and their liquid has mostly evaporated.
04 - Sprinkle flour over the vegetables and mushrooms. Stir well to coat all ingredients evenly. Cook for 1 to 2 minutes.
05 - Gradually add vegetable broth while stirring constantly to prevent lumps from forming.
06 - Add wild rice and soy sauce. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 40 to 45 minutes, stirring occasionally, until rice is tender.
07 - Remove the bay leaf. Stir in cream and fresh parsley. Simmer uncovered for 2 to 3 minutes until heated through.
08 - Season with salt and black pepper to taste. Adjust consistency with additional broth or cream if desired. Ladle into bowls, garnish with extra parsley, and serve hot.

# Expert Advice:

01 -
  • It's hearty enough to be dinner but elegant enough that you won't feel silly serving it to guests.
  • Once everything hits the pot, you can mostly step away and let it do its thing.
  • The flavor deepens as it sits, making it perfect for batch cooking or meal prep.
  • Those wild rice grains have a nutty bite that keeps every spoonful interesting.
02 -
  • Mushrooms release water as they cook, so if your soup feels too thin after step 3, that's normal—the liquid will mostly cook off, and the broth will reduce further as the rice cooks.
  • Wild rice takes longer than regular rice, so don't rush it or you'll end up with hard grains in a sea of broken ones; patience pays off here.
03 -
  • If your soup breaks and the cream separates, don't panic—remove it from heat immediately and whisk in a splash of cold broth to bring it back together.
  • Taste the soup before adding the cream; it's your last chance to adjust salt and soy sauce, since cream mutes seasoning slightly.
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