Wild Rice Mushroom Cream Soup (Printable version)

Rich and creamy wild rice soup with earthy mushrooms, aromatic herbs, and a velvety broth perfect for cold weather.

# Ingredient list:

→ 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

→ Thickeners & Seasoning

14 - 3 tablespoons all-purpose flour or gluten-free flour blend
15 - 1 tablespoon soy sauce or gluten-free soy sauce
16 - Salt and freshly ground black pepper to taste

# Step-by-step guide:

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.

# Expert tips:

01 -
  • The wild rice takes on a beautiful toasty flavor that store bought versions never seem to capture.
  • You can make this on Sunday and the flavors actually deepen by midweek, saving you from takeout temptations.
02 -
  • Wild rice needs plenty of time to cook properly, so dont rush this step even if youre hungry, or youll end up with tooth breaking kernels instead of tender, split grains.
  • Adding the cream at the very end and just heating through rather than boiling prevents any risk of it breaking or curdling.
03 -
  • Save mushroom stems in a freezer bag until you have enough to make a mushroom stock, which can replace part of the vegetable broth for an even more intense flavor.
  • If you find yourself with leftovers that have thickened too much, thin with broth and add a squeeze of lemon juice to brighten all the flavors for a completely refreshed version.
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