Creamy Mushroom and Wild Rice Soup (Printable)
Velvety soup brimming with earthy mushrooms, nutty wild rice, and aromatic herbs. Perfect for chilly days.
# What You'll Need:
→ Vegetables
01 - 2 tablespoons unsalted butter
02 - 1 tablespoon olive oil
03 - 1 medium yellow onion, finely chopped
04 - 2 celery stalks, finely chopped
05 - 2 medium carrots, diced
06 - 3 garlic cloves, minced
07 - 1 pound mixed mushrooms (cremini, button, shiitake), cleaned and sliced
→ Grains
08 - 2/3 cup uncooked wild rice, rinsed
→ Liquids
09 - 4 cups vegetable broth (gluten-free if needed)
10 - 1 cup whole milk or unsweetened plant-based milk
11 - 1/2 cup heavy cream or coconut cream
→ Thickeners & Seasoning
12 - 2 tablespoons gluten-free all-purpose flour (or regular flour if not gluten-free)
13 - 1 teaspoon dried thyme
14 - 1 teaspoon dried oregano
15 - 1 bay leaf
16 - 1/4 teaspoon ground black pepper
17 - 1/2 teaspoon salt, or to taste
→ Garnish
18 - 2 tablespoons chopped fresh parsley
# How-To Steps:
01 - In a large soup pot, heat butter and olive oil over medium heat. Add onion, celery, and carrots; sauté for 5-7 minutes until softened.
02 - Stir in the garlic and cook for 1 minute until fragrant.
03 - Add mushrooms and cook for 6-8 minutes, stirring occasionally, until mushrooms are browned and their moisture has evaporated.
04 - Sprinkle the flour over the vegetables and cook, stirring constantly, for 1 minute to eliminate raw flour taste.
05 - Pour in the vegetable broth and scrape any browned bits from the bottom of the pot. Add wild rice, thyme, oregano, bay leaf, salt, and pepper.
06 - Bring to a boil, then reduce heat to low. Cover and simmer for 40-45 minutes, until wild rice is tender and cooked through.
07 - Remove the bay leaf. Stir in milk and cream. Warm gently without boiling for 3-5 minutes until heated through and creamy.
08 - Taste and adjust seasoning as needed. Ladle into bowls and garnish with fresh parsley if desired.
# Expert Advice:
01 -
- The combination of three mushroom varieties creates layers of woodsy flavor that store-bought soups can never replicate.
- The wild rice adds the perfect chewy texture that makes each spoonful substantially satisfying without weighing you down.
02 -
- Wild rice continues to absorb liquid as it sits, so if making ahead or storing leftovers, you may need to add extra broth when reheating.
- The soup thickens significantly as it cools, so dont worry if it seems a bit thin when first finished cooking.
03 -
- Save the tough mushroom stems in the freezer to add to your next batch of homemade vegetable broth, creating a zero-waste flavor boost.
- For an even more intensely flavored soup, rehydrate a small handful of dried porcini mushrooms and add both the mushrooms and their soaking liquid to the pot.