Wild Rice Mushroom Soup (Printable)

Creamy soup with wild rice, earthy mushrooms, thyme, and rosemary. Comforting and naturally gluten-free adaptable.

# 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 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, or oyster, cleaned and sliced

→ Rice

11 - 1 cup uncooked wild rice, rinsed

→ Liquids

12 - 6 cups vegetable broth
13 - ¾ cup heavy cream or plant-based cream for vegan alternative

→ 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 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 from forming.
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.
09 - Ladle into bowls, garnish with extra parsley, and serve hot.

# Expert Tips:

01 -
  • The wild rice gives you actual substance and texture, so this feels like real comfort food instead of just broth.
  • One pot means minimal cleanup, which matters more than people admit on weeknights.
  • It's naturally vegetarian and easily adaptable for dietary preferences without sacrificing depth of flavor.
02 -
  • Stirring constantly when you add the broth prevents lumps that will ruin your texture, and no amount of blending can fix it after the fact.
  • Wild rice takes time to soften, so don't reduce the simmering time or you'll end up chewing on crunchy grains no matter how good everything else tastes.
  • The soup thickens more as it cools, so if you make it ahead, add extra broth when you reheat it rather than over-thickening at the end.
03 -
  • Make this soup the day before you need it because the flavors develop and deepen overnight, making leftovers often better than the original batch.
  • If the soup becomes too thick while sitting in the refrigerator, thin it gently with broth or cream when you reheat, stirring slowly to prevent breaking the cream.
  • Roasting the mushrooms quickly in a hot pan before adding them to the pot concentrates their flavor and reduces excess moisture that can water down your broth.
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