Wild Rice Mushroom Soup (Printable)

Rich, creamy soup featuring nutty wild rice, earthy mushrooms, and aromatic herbs for a comforting vegetarian meal.

# 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 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 such as cremini, shiitake, and 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

# How-To Steps:

01 - Heat olive oil in a large soup pot over medium heat. Add chopped onion, diced celery, and diced carrots. Sauté for 6 to 8 minutes until vegetables are softened.
02 - Stir in minced garlic, thyme, rosemary, and bay leaf. Cook for 1 minute until the mixture becomes fragrant.
03 - Add sliced mushrooms and cook for 6 to 8 minutes until softened and their liquid has mostly evaporated.
04 - Sprinkle flour over the vegetables and mushrooms, stirring well to coat evenly. Cook for 1 to 2 minutes.
05 - Gradually add vegetable broth while stirring constantly to prevent lumps from forming.
06 - Add rinsed wild rice and soy sauce. Bring the mixture to a boil, then reduce heat to low. 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 fresh 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 if desired.
09 - Ladle into bowls, garnish with fresh parsley, and serve hot.

# Expert Suggestions:

01 -
  • It feels like a fancy restaurant soup but comes together in one humble pot.
  • The wild rice provides a satisfying chew that makes you feel actually full and nourished.
02 -
  • Letting the mushrooms brown completely is the difference between a good soup and a great one.
  • Do not rush the rice because undercooked wild rice is far too crunchy for a creamy soup.
03 -
  • Use a splash of dry sherry if you want to add a sophisticated depth to the mushrooms.
  • Always rinse your wild rice thoroughly to remove any surface dust or debris before cooking.
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