Wild Rice Mushroom Soup (Printable)

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

# 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 0.5 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, or oyster, cleaned and sliced

→ Rice

11 - 1 cup uncooked wild rice, rinsed

→ Liquids

12 - 6 cups vegetable broth
13 - 0.75 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

# Method:

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.
09 - Ladle into bowls, garnish with extra parsley, and serve hot.

# Expert Advice:

01 -
  • It tastes restaurant-quality but comes together in your own kitchen without fuss or pretension.
  • The soup thickens itself through the rice and flour, so you get that luxurious creaminess without feeling heavy.
  • Works beautifully for vegetarians and adapts instantly if someone needs gluten-free or vegan versions at the table.
02 -
  • Wild rice takes longer to cook than brown or white rice and won't soften into mush—those little pops of tender chew are what make the soup memorable.
  • Don't skip the flour-toasting step; it removes the raw taste and creates a silky texture that cream alone can't achieve.
03 -
  • Toast your wild rice in a dry pan for two minutes before cooking if you want even more nutty depth—it sounds like a small thing but it changes everything.
  • Finish the soup with a tiny pinch of nutmeg after seasoning; nobody will taste it directly, but they'll feel it making everything richer and more rounded.
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