Wild Rice Mushroom Soup (Printable)

Creamy soup with wild rice, earthy mushrooms, and fresh herbs. Comforting and nutritious in every spoonful.

# 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, 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

# Directions:

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.

# Helpful Tips:

01 -
  • The wild rice gives it real substance and a nutty flavor that cream soups usually lack.
  • You can have it on the table in just over an hour, which feels impossible for something this luxurious.
  • It's naturally vegetarian and easily adjustable for vegan diets without sacrificing any richness.
02 -
  • Don't skip rinsing the wild rice or you might end up with grit at the bottom of the pot, which is the opposite of the pleasant eating experience you're going for.
  • The flour coating on the vegetables is essential for thickening without using cornstarch or cream alone, and it only works if you cook it for a minute before adding the broth.
  • Taste the soup after the rice is done but before adding cream, because that's when you can adjust salt and soy sauce seasoning most effectively.
03 -
  • Don't add the cream until the very end, and keep the heat low once it's in, because overheating cream can break it and make the soup grainy.
  • If you want to make this ahead, cook it through the rice, then refrigerate and add the cream when you reheat it, which keeps everything tasting fresh.
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