Wild Rice Mushroom Soup (Printer-Friendly)

Rich, creamy soup with nutty wild rice and earthy mushrooms in a savory herb-infused broth.

# What You 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
07 - 1 teaspoon fresh rosemary, finely chopped
08 - 1 bay leaf
09 - 2 tablespoons fresh parsley, chopped

→ Mushrooms

10 - 14 ounces mixed wild mushrooms, 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

→ Thickeners & Seasoning

14 - 3 tablespoons all-purpose flour
15 - 1 tablespoon soy sauce
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 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. Ladle into bowls, garnish with extra parsley, and serve hot.

# Expert Suggestions:

01 -
  • The wild rice gives it a nutty, substantial texture that makes it feel more like a meal than just soup.
  • It comes together in just over an hour, which is perfect for weeknight dinners when you want something that tastes like you spent all day cooking.
  • The earthiness of the mushrooms and the aromatic herbs create a depth of flavor that somehow feels both cozy and sophisticated.
02 -
  • Don't skip rinsing the wild rice; it removes a starch coating that can make the broth cloudy.
  • The soy sauce might seem like a small addition, but it's the ingredient that makes people say this tastes restaurant-quality; don't leave it out.
  • If your soup breaks (the cream separates), turn off the heat immediately and whisk in a splash of cold broth to help it come back together.
03 -
  • If your mushrooms release a lot of liquid, let them cook a bit longer before adding the flour; you want most of that moisture gone so the soup doesn't end up watery.
  • Keep extra broth on hand to adjust the consistency; some days you'll want it thicker and more stew-like, other days lighter and more brothlike, and that's perfectly fine.
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