Wild Rice Mushroom Soup (Printable Version)

Creamy wild rice and mushroom soup with aromatic herbs, perfect for comforting meals.

# Needed Ingredients:

→ 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 (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

# Preparation Steps:

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.
02 - Stir in minced garlic, thyme, rosemary, and bay leaf. Cook for 1 minute until fragrant.
03 - Add sliced 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 from forming.
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 rice is tender.
07 - Remove 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 as desired.
09 - Ladle into serving bowls, garnish with fresh parsley, and serve hot.

# Expert Advice:

01 -
  • The wild rice adds this wonderful toothy texture that keeps each spoonful interesting instead of bland.
  • It actually tastes better the next day when the flavors get to know each other, so it's perfect for meal prep.
  • Swapping in cream makes it feel fancy enough for dinner guests, but it's dead simple to pull together on a regular Tuesday.
02 -
  • Don't skip rinsing the wild rice—I learned this the hard way when my soup had a gritty undertone that shouldn't have been there.
  • If you add the cream straight to a boiling pot, it might break and separate, so always lower the heat first or stir the cream in gently off the heat.
03 -
  • A splash of dry sherry stirred in with the mushrooms adds a subtle sophistication that makes people ask what's in your soup.
  • If you're cooking for someone plant-based, cashew cream creates a richness that dairy cream doesn't have—it actually tastes better in my opinion, which surprised me.
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