Wild Rice Mushroom Soup (Print View)

Nutty wild rice and earthy mushrooms create a rich, comforting bowl perfect for cold days.

# 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 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, 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 gluten-free soy sauce
16 - Salt and freshly ground black pepper to taste

# How To Make It:

01 - Heat olive oil in a large soup pot over medium heat. Add onion, celery, and carrots, sautéing 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 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 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 as desired. Ladle into bowls, garnish with extra parsley, and serve hot.

# Expert Insights:

01 -
  • The wild rice stays slightly chewy in the center, giving you actual texture in every spoonful instead of that mushy soup feeling.
  • One pot, no fussing—you just let it simmer while you do something else, and it turns into restaurant-quality comfort food.
  • It's naturally vegetarian but feels so rich and satisfying that nobody notices or cares.
02 -
  • Wild rice takes longer to cook than you think it will—don't panic when it's still chewy after 30 minutes; that's exactly what you want, and it'll soften over the full cooking time.
  • The mushroom liquid that comes out is pure flavor gold—never pour it away, and don't rush this step by turning up the heat; let them release it slowly.
  • Stir the flour in well before adding broth, or you'll end up with little flour pockets that don't thicken properly; take 30 seconds and do it right.
03 -
  • Don't skip rinsing the wild rice—it removes starch and helps the grains stay separate instead of clumping together.
  • Keep the heat low once the soup is simmering; a rolling boil will break down the vegetables too much and make everything mushy instead of tender.
  • Taste the soup at the very end before serving; the wild rice and vegetables will have absorbed salt, and you might need to add more than you think.
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