Mushroom Wild Rice Soup

Mushroom Wild Rice Soup

Mushroom Wild Rice Soup Recipe

Mushroom wild rice soup is a hearty, comforting dish perfect for chilly days. It combines the earthiness of mushrooms with the nutty flavor of wild rice, all in a creamy, flavorful broth. Here’s how to make this delicious soup from scratch.


  • 1 cup wild rice, rinsed
  • 4 cups vegetable or chicken broth
  • 2 cups water
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 3 medium carrots, peeled and diced
  • 3 celery stalks, diced
  • 1 pound mushrooms, sliced (cremini, white, or a mix)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • 1 cup heavy cream or coconut milk (for a vegan option)
  • 2 tablespoons cornstarch mixed with 2 tablespoons water (optional, for thickening)
  • Salt and black pepper to taste
  • Fresh parsley, chopped (for garnish)


1. Cook the Wild Rice:

  • In a medium saucepan, combine the wild rice, 2 cups of broth, and 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 45-50 minutes, or until the rice is tender. Drain any excess liquid and set the rice aside.

2. Sauté the Vegetables:


  • In a large pot or Dutch oven, heat the olive oil over medium heat.
  • Add the chopped onion, garlic, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened and the onions are translucent.

3. Cook the Mushrooms:

  • Add the sliced mushrooms to the pot and cook for another 5-7 minutes, or until the mushrooms release their moisture and begin to brown.

5. Simmer the Soup:

  • Add the remaining 2 cups of broth to the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20 minutes, allowing the flavors to meld together.
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6. Add Cream and Wild Rice:

  • Stir in the cooked wild rice and the heavy cream (or coconut milk for a vegan option). If you prefer a thicker soup, mix the cornstarch with water to create a slurry and stir it into the soup.
  • Cook for an additional 5-10 minutes, or until the soup is heated through and slightly thickened.

7. Season and Serve:

  • Season the soup with salt and black pepper to taste. Remove the bay leaf.
  • Ladle the soup into bowls and garnish with chopped fresh parsley.

Tips for the Perfect Mushroom Wild Rice Soup

  1. Wild Rice: Make sure to rinse the wild rice thoroughly before cooking to remove any excess starch and ensure a cleaner flavor.
  2. Mushroom Variety: Use a mix of mushrooms like cremini, shiitake, and button mushrooms for a deeper, more complex flavor.
  3. Creamy Texture: For a vegan or lighter version, replace the heavy cream with coconut milk or a plant-based cream alternative.
  4. Herbs: Fresh herbs can be used in place of dried herbs for a more vibrant flavor. Use about three times the amount of fresh herbs as dried.
  5. Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a bit of water or broth if the soup becomes too thick.

Enjoy this hearty and flavorful mushroom wild rice soup as a warming meal on a cold day, paired with crusty bread or a fresh salad for a complete and satisfying dinner!



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