Creamy Mushroom and Wild Rice Soup (Print Version)
Velvety soup brimming with earthy mushrooms, nutty wild rice, and aromatic herbs. A comforting vegetarian dish perfect for cold weather.
# 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
→ Rice
08 - 2/3 cup uncooked wild rice, rinsed
→ Liquids
09 - 4 cups vegetable broth
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
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
→ Garnish
18 - 2 tablespoons chopped fresh parsley
# How-To Steps:
01 - In a large 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 frequently, until mushrooms are browned and their moisture has evaporated.
04 - Sprinkle the flour over the vegetables and cook, stirring continuously, for 1 minute.
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 rice is tender.
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 Tips:
01 -
- The combination of wild rice and mushrooms creates layers of texture you just cant stop spooning up, especially when the rice keeps its slight chew against the velvety broth.
- Its the kind of recipe that feels impressive enough for company but doesnt punish you with complexity when youre craving comfort on a regular Tuesday night.
02 -
- Dont rush the mushroom browning stage or youll miss out on the foundational flavor of this soup, a mistake I made the first few times until I learned patience pays with mushrooms.
- Adding the dairy at the very end and never letting it boil prevents the dreaded curdling that can ruin the soup in moments, something I discovered after one disappointing batch.
03 -
- Save mushroom stems and vegetable trimmings in a freezer bag to make your own vegetable broth for the next batch, intensifying the flavor exponentially.
- For the creamiest texture without heaviness, blend about a cup of the finished soup and stir it back into the pot before adding the dairy components.