Wild Rice Mushroom Soup (Printable)

Creamy soup with wild rice, mushrooms, and herbs. Comforting and flavorful in just over an hour.

# Required Ingredients:

→ 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, or 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 or tamari
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 to 8 minutes until softened and translucent.
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 released liquid has mostly evaporated.
04 - Sprinkle flour over the vegetables and stir well to coat. Cook for 1 to 2 minutes to remove raw flour taste.
05 - Gradually add vegetable broth, stirring constantly to prevent lumps and ensure smooth texture.
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 consistency with additional broth or cream as desired.
09 - Ladle into bowls, garnish with extra fresh parsley, and serve immediately while hot.

# Expert Advice:

01 -
  • The wild rice gives you actual substance and texture so you feel genuinely satisfied, not like you ate a bowl of broth.
  • It comes together in just over an hour, which means you can make it on a weeknight without losing your mind.
  • Those earthy mushrooms and aromatic herbs create a depth of flavor that tastes like you spent all day cooking.
02 -
  • Wild rice actually takes longer to cook than regular rice, so don't rush it or your soup will end up with crunchy rice that ruins the whole experience.
  • Adding the cream at the very end prevents it from curdling, and keeping the heat gentle during that final simmer keeps everything silky and smooth.
03 -
  • Don't skip rinsing the wild rice because it removes excess starch and prevents the soup from becoming gummy.
  • If you find your soup too thick, add broth one splash at a time rather than pouring it all in at once, since you can always add more but you can't take it out.
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