This Wild Rice and Mushroom Soup is a cozy, comforting bowl of goodness filled with nutty wild rice, tender mushrooms, and aromatic vegetables simmered in a flavorful vegetable broth. It’s naturally vegetarian, wonderfully hearty, and can be made either light and brothy or luxuriously creamy, depending on whether you choose to add the optional heavy cream. Perfect for cool evenings, meal prep, or a simple yet satisfying dinner.
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 a creamy version)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare your ingredients and heat the pot
Begin by getting all your ingredients ready so the cooking process flows smoothly. Dice the onion into small, even pieces so it softens and blends well into the soup. Mince the garlic finely, slice the mushrooms, and rinse the wild rice under cold water until the water runs mostly clear to remove excess starch and any dust. Dice the carrots and celery and set them aside for later.
Place a large, heavy-bottomed pot or Dutch oven on the stove over medium heat. Add the olive oil and let it warm for a minute or two until it looks glossy and moves easily around the base of the pot. - Sauté the onion until soft and fragrant
Once the oil is hot, add the diced onion to the pot. Stir to coat the pieces in oil, then cook, stirring occasionally, for about 5 minutes. The onion should turn translucent and slightly tender, releasing its natural sweetness. Adjust the heat if necessary so it softens without browning too quickly. This step builds the flavor base of your soup, so take your time and allow the onion to soften properly. - Add garlic and mushrooms and cook until tender
When the onion is soft, stir in the minced garlic. Let it cook for about 30 seconds to 1 minute, just until it becomes fragrant; avoid letting it brown, as that can make it taste bitter.
Immediately add the sliced mushrooms to the pot. Stir well so they mix with the onions and garlic and are coated in the oil. Cook for about 5 to 7 minutes, stirring occasionally. At first, the mushrooms will release their moisture and seem a bit watery; then that liquid will begin to reduce. Continue cooking until the mushrooms are tender and have shrunk slightly in size, with a deeper color and rich, earthy aroma. - Add wild rice, broth, and herbs, then simmer
Pour the rinsed wild rice into the pot and stir to combine it with the vegetables, allowing the grains to get coated in the aromatic mixture. Add the vegetable broth, then sprinkle in the dried thyme and dried rosemary. Drop in the bay leaf.
Stir everything together and increase the heat to bring the mixture up to a gentle boil. Once it reaches a boil, reduce the heat to low so the soup is at a steady simmer. Cover the pot with a lid. Let the soup cook for about 45 minutes, or until the wild rice is tender and has opened up slightly, showing its characteristic split grains. Stir occasionally during this time to prevent any rice from sticking to the bottom and to ensure even cooking.
- Add carrots and celery and continue simmering
When the wild rice is nearly tender, stir in the diced carrots and celery. Make sure they are evenly distributed throughout the soup. Cover the pot again and let the soup continue to simmer on low heat for another 15 minutes.
During this stage, the carrots and celery will soften while still maintaining a bit of texture, adding sweetness, color, and extra nourishment. Taste the broth occasionally and adjust the heat if needed to keep a gentle simmer rather than a vigorous boil. - Stir in the cream (optional) and season the soup
If you’d like a creamy soup, pour in the heavy cream once the vegetables are tender. Stir slowly and thoroughly so the cream incorporates smoothly into the hot broth. Let the soup heat through for a few minutes, but do not let it boil after adding the cream, as that can cause it to separate.
Season the soup with salt and pepper to taste, starting with a small pinch of each and adding gradually until the flavors are balanced. Remember that the vegetable broth may already contain some salt, so taste as you go rather than adding too much at once. - Finish, garnish, and serve
Once the soup is hot, flavorful, and the wild rice, carrots, and celery are all tender, turn off the heat. Carefully remove and discard the bay leaf so no one encounters it in their bowl.
Ladle the soup into warm bowls, making sure each serving has a generous portion of wild rice, mushrooms, and vegetables. Sprinkle freshly chopped parsley over the top just before serving; it adds a bright, fresh note and a lovely contrast of color against the creamy or brothy base. Serve immediately while steaming and aromatic.
Tips, Variations, and Serving Ideas
- For a lighter version, simply omit the heavy cream and enjoy the soup as a broth-based dish; it will still be hearty thanks to the wild rice and mushrooms.
- A squeeze of lemon juice or a little lemon zest added right before serving can brighten the flavors and add a subtle, refreshing tang.
- If you’d like to make the soup even more filling, you can stir in cooked chicken, turkey, or beans, as suggested in the original variations, turning it into a complete one-bowl meal.
- You can also experiment with swapping the wild rice for brown rice or quinoa, keeping in mind that cooking times may vary.
- Serve this soup with a slice of crusty bread or a simple green salad for a comforting, well-rounded meal.