Wild Rice Mushroom Soup (Printable)

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

# 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

# How-To:

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 Advice:

01 -
  • The wild rice soaks up all those gorgeous flavors while staying chewy and satisfying, making this feel substantial without being heavy.
  • Mixed mushrooms mean you get layers of earthiness that somehow feel both cozy and a little fancy without any fuss.
  • You can have it ready in just over an hour, which means weeknight dinners that taste like you spent half the day cooking.
02 -
  • Don't skip the step where mushrooms release and reabsorb their liquid—that's where all the concentrated flavor comes from, and rushing it means missing the whole point.
  • Taste the soup multiple times as it cooks because wild rice varies in how much salt it absorbs, and there's a huge difference between perfectly seasoned and flat-tasting.
03 -
  • Clean your mushrooms with a barely damp cloth rather than rinsing them, so they don't absorb water and steam instead of searing.
  • If you can find a mix of wild mushroom varieties at your grocery store, grab all of them because the flavor complexity is absolutely worth it.
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