Wild Rice and Mushroom Soup is the kind of cozy, hearty bowl that feels like comfort food without being complicated. With earthy mushrooms, nutty wild rice, and a simple mix of aromatics and herbs, this soup builds deep flavor in one pot and then gently simmers until the grains turn tender and the broth becomes rich and fragrant. You can keep it light and brothy, or finish it with heavy cream for a smoother, more velvety texture. Either way, each spoonful delivers a satisfying mix of chew from the rice, tenderness from the vegetables, and savory depth from the mushrooms.
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 6
Calories: 280 per serving
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced (such as cremini or button)
- 1 cup wild rice, rinsed
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup heavy cream (optional for creaminess)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Sauté the onion to start the flavor base. Place a large pot on the stove over medium heat and add the olive oil. Once the oil is warm and shimmering, add the diced onion. Stir well so the onion is lightly coated in oil, then sauté for about 5 minutes. You’re looking for the onion to soften and turn translucent, not brown. This step is important because it gently sweetens the onion and sets a savory foundation for the whole soup.
- Add garlic and mushrooms, then cook until tender. Stir in the minced garlic and sliced mushrooms. Mix everything together so the garlic disperses through the onions and the mushrooms begin to warm evenly. Cook for about 5 to 7 minutes, stirring occasionally. As the mushrooms heat, they’ll release moisture and shrink slightly. Keep cooking until they look tender and their juices have mingled with the onions, creating a deeper, earthier aroma in the pot.
- Add wild rice, broth, herbs, and bay leaf, then bring to a boil. Add the rinsed wild rice directly into the pot, followed by the vegetable broth. Sprinkle in the dried thyme and dried rosemary, then tuck in the bay leaf. Stir to combine, making sure no rice is stuck to the bottom. Increase the heat and bring the soup to a boil. As soon as it reaches a steady boil, reduce the heat to low so it settles into a gentle simmer.
- Simmer covered until the rice is tender. Cover the pot with a lid and let the soup simmer on low for about 45 minutes, or until the wild rice is tender. Keep the heat low enough that you see only gentle bubbling. This slow simmer is where the rice absorbs flavor and the broth becomes more developed. If you check near the end, stir carefully to keep the rice from settling at the bottom.
- Add carrots and celery, then continue simmering. Once the rice is tender, add the diced carrots and diced celery. Stir well so the vegetables are evenly distributed. Keep the pot at a simmer and cook for an additional 15 minutes. During this time, the carrots and celery soften, adding sweetness, color, and that classic soup texture. The vegetables should be tender but still hold their shape rather than turning mushy.
- Finish with cream if using, then season. If you want a creamier soup, stir in the heavy cream and heat it through gently. Keep the heat moderate and do not let the soup boil after adding the cream. Taste the soup and season with salt and pepper to your preference, adding a little at a time and stirring between additions so the seasoning blends evenly.
- Remove bay leaf, serve, and garnish. Before serving, find and remove the bay leaf. Ladle the hot soup into bowls and finish with chopped fresh parsley on top. The parsley adds a fresh, clean note that brightens the earthy flavors and makes the soup look vibrant and inviting.
Make-ahead and storage (based on the recipe notes)
- This soup can be made ahead and reheated when you’re ready to serve.
- It can also be frozen: cool it completely first, transfer to freezer-safe containers, and freeze for up to three months. Thaw overnight in the refrigerator and reheat on the stove.