Save Experience the ultimate comfort in a bowl with this Wild Rice Mushroom Soup. A luxurious blend of nutty wild rice, earthy wild mushrooms, and fragrant herbs creates a rich, creamy texture that is perfect for warming up on a chilly day. This recipe balances hearty ingredients with a velvety broth, making it a sophisticated yet accessible meal for any occasion.
Save This soup is a celebration of simple, wholesome ingredients coming together to create something truly indulgent. Whether you are looking for a nourishing weeknight dinner or an elegant starter, the combination of sautéed vegetables and a herb-infused cream base ensures every spoonful is packed with flavor.
Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion, finely chopped
- 2 celery stalks, diced
- 2 medium carrots, diced
- 3 garlic cloves, minced
- 2 tsp fresh thyme leaves (or 1 tsp dried)
- 1 tsp fresh rosemary, finely chopped (or ½ tsp dried)
- 1 bay leaf
- 2 tbsp fresh parsley, chopped (plus extra for garnish)
- 400 g (14 oz) mixed wild mushrooms (such as cremini, shiitake, oyster), cleaned and sliced
- 1 cup (180 g) uncooked wild rice, rinsed
- 1.5 liters (6 cups) vegetable broth
- 200 ml (¾ cup plus 2 tbsp) heavy cream (or plant-based cream for vegan option)
- 3 tbsp all-purpose flour (or gluten-free flour blend)
- 1 tbsp soy sauce (gluten-free if needed)
- Salt and freshly ground black pepper, to taste
Instructions
- Step 1
- Heat olive oil in a large soup pot over medium heat. Add onion, celery, and carrots. Sauté for 6–8 minutes until softened.
- Step 2
- Stir in garlic, thyme, rosemary, and bay leaf. Cook for 1 minute until fragrant.
- Step 3
- Add mushrooms and cook for 6–8 minutes until softened and their liquid is mostly evaporated.
- Step 4
- Sprinkle flour over the vegetables and stir well to coat. Cook for 1–2 minutes.
- Step 5
- Gradually add the vegetable broth, stirring constantly to prevent lumps.
- Step 6
- Add wild rice and soy sauce. Bring to a boil, then reduce heat. Cover and simmer for 40–45 minutes, stirring occasionally, until the rice is tender.
- Step 7
- Remove the bay leaf. Stir in the cream and parsley. Simmer uncovered for 2–3 minutes until heated through.
- Step 8
- Season with salt and black pepper to taste. Adjust thickness with extra broth or cream if desired.
- Step 9
- Ladle into bowls, garnish with extra parsley, and serve hot.
Zusatztipps für die Zubereitung
To ensure a smooth broth, add the vegetable broth very gradually after the flour, stirring constantly to avoid lumps. For added depth of flavor, you can also add a splash of dry sherry or white wine to the mushrooms during the sautéing process.
Varianten und Anpassungen
For a vegan-friendly version, simply use a plant-based cream such as cashew or coconut cream. If you are following a gluten-free diet, substitute the all-purpose flour with a gluten-free flour blend and use a certified gluten-free soy sauce or tamari.
Serviervorschläge
This hearty soup is best enjoyed hot, garnished with a generous sprinkle of fresh parsley. Serve it alongside a loaf of warm, crusty bread to soak up the creamy broth for a complete and satisfying meal.
Save Indulge in a bowl of this Wild Rice Mushroom Soup and enjoy the harmonious blend of textures and tastes. It is a timeless recipe that brings a touch of rustic elegance to your table with every serving.
Kitchen Guide
- → Can I make this wild rice mushroom soup ahead of time?
Absolutely! This soup actually tastes better the next day as flavors have time to meld. Store it in an airtight container in the refrigerator for up to 4 days. When reheating, you may need to add a splash of broth or cream since the rice continues to absorb liquid.
- → What type of mushrooms work best in this soup?
Mixed wild mushrooms like cremini, shiitake, and oyster create the most depth of flavor. Cremini add meatiness, shiitake bring umami richness, and oyster mushrooms contribute a delicate texture. You can also use button mushrooms in a pinch, though the flavor will be milder.
- → How do I know when wild rice is fully cooked?
Wild rice is done when some grains have burst open revealing the white interior, and the texture is tender but still slightly chewy. This typically takes 40-45 minutes of simmering. Avoid overcooking or the grains will become mushy and lose their pleasant nutty bite.
- → Can I freeze this creamy soup?
While you can freeze it, cream-based soups sometimes separate when thawed. For best results, freeze the soup before adding the cream. Thaw overnight in the refrigerator, reheat gently, then stir in the cream and parsley just before serving. If you've already added cream, reheat slowly while whisking to smooth out any separation.
- → What can I serve with wild rice mushroom soup?
Crusty bread, warm dinner rolls, or artisan crackers perfectly complement the creamy texture. A simple green salad with vinaigrette cuts through the richness. For a heartier meal, serve alongside a grilled cheese sandwich or roasted vegetables.
- → How can I make this soup vegan?
Substitute the heavy cream with full-fat coconut cream, cashew cream, or your favorite plant-based cream alternative. Coconut cream adds a subtle sweetness while cashew cream remains neutral. Ensure your flour blend and soy sauce are certified gluten-free if needed.