Wild Rice Mushroom Soup (Printable)

Creamy wild rice and mushroom soup with aromatic herbs, 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 (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 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

# Steps:

01 - Heat olive oil in a large soup pot over medium heat. Add onion, celery, and carrots. Sauté for 6–8 minutes until softened.
02 - Stir in garlic, thyme, rosemary, and bay leaf. Cook for 1 minute until fragrant.
03 - Add mushrooms and cook for 6–8 minutes until softened and their liquid is mostly evaporated.
04 - Sprinkle flour over the vegetables and stir well to coat. Cook for 1–2 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 40–45 minutes, stirring occasionally, until the rice is tender.
07 - Remove the bay leaf. Stir in the cream and parsley. Simmer uncovered for 2–3 minutes until heated through.
08 - Season with salt and black pepper to taste. Adjust thickness with extra broth or cream if desired.
09 - Ladle into bowls, garnish with extra parsley, and serve hot.

# Expert Advice:

01 -
  • The wild rice keeps its delightful chew even days later, so you can make a big batch and enjoy it all week without it turning to mush like other grains would.
  • Theres something magical about how the cream brings everything together without overwhelming the earthy mushroom flavor, creating this perfect balance that even my mushroom-skeptical friends cant resist.
02 -
  • Never rush the mushroom cooking process, as those extra few minutes of patience transforms them from spongy and bland to concentrated umami bombs that make the whole soup sing.
  • The soup will continue to thicken as it cools because wild rice keeps absorbing liquid, so dont worry if it seems slightly thin when you first finish cooking it.
03 -
  • Reserve a few sautéed mushroom slices as a garnish before adding the rest to the pot, then float them on top of each bowl just before serving for a professional-looking presentation that hints at whats inside.
  • If you find yourself without heavy cream, a mixture of milk and a spoonful of cream cheese whisked in at the end creates a surprisingly luxurious texture that nobody will guess wasnt the original plan.
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