Wild Rice Mushroom Soup (Printer-friendly)

Rich, creamy soup with nutty wild rice and earthy mushrooms in aromatic herb broth.

# 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
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 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 6–8 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. Ladle into bowls, garnish with extra parsley, and serve hot.

# Expert Advice:

01 -
  • The wild rice adds this incredible chewy texture that keeps surprising you with little pops of nutty flavor in every spoonful.
  • You can make this ahead on Sunday and the flavors actually get richer and more complex by Tuesday lunch.
02 -
  • Never rush the mushroom cooking process or youll miss out on their concentrated flavor, patience here pays off in the final taste.
  • If your soup seems too thick after sitting overnight in the refrigerator, simply thin it with a splash of broth when reheating rather than more cream, which can sometimes separate.
03 -
  • Save mushroom stems in a freezer bag until you have enough to simmer into a quick mushroom stock that can replace some or all of the vegetable broth in this recipe for even more depth.
  • If you find wild rice too expensive, a 50/50 mix with brown rice works beautifully while stretching your grocery budget further.
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